Chocolate Layer Ingredients: – 1/3 Cup Cocoa Powder – 1/2 Teaspoon Baking Soda – 1/2 Cup Boiling Water – 1/4 Cup Unsalted Sweet Cream Butter, melted – 2 1/2 Tablespoons Canola Oil – 3/4 Cup + 2 Tablespoons Sugar – 3/4 Teaspoon Pure Vanilla Extract – 1/4 Teaspoon Kosher Salt – 1 Large Egg, room temp – 1 Large Egg Yolk (reserve white for white portion of cupcake) – 1/4 Cup Heavy Whipping Cream – 1 Cup Flour
chocolate cupcake: Preheat oven to 350°F. Line cupcake pan. In a bowl, whisk cocoa and baking soda. Add boiling water, whisk, and let cool for 5 minutes.
Using a standing mixer, cream together melted butter, Canola oil, sugar, vanilla and salt until well combined. Mix in egg and egg yolk until combined.
Mix in cocoa mixture until combined. Gradually mix in flour until combined, while scraping down sides and bottom of bowl.
Spoon an even 1/8 cup of the chocolate cake mix into the cupcake liners and set aside