• Preheat oven to 350F (180C) and line a muffin pan with muffin paper liners.
• In a large bowl whisk together the flour, cocoa powder, baking soda, and salt.
• In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and mint extract. Incorporate flour mixture until well combined. Add hot water or coffee and mix to combine. The batter will have a runny consistency.
• Pour the batter evenly into the prepared muffin liners.
• Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
• Let the cupcakes cool completely on a cooling rack.

Prepare the white chocolate filling.

• Place the chocolate and cream in a heat proof bowl and place over o pot with simmering water. Let it melt over low heat. Remove from heat and incorporate mint extract and green food coloring. Let it cool.
• Use a knife, cupcake corer or a piping tip to make a hole in the center of each cupcake. Fill with white chocolate filling.

Prepare the frosting.

• In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar, mint extract and green food coloring and mix until well combined. Gradually add 1 tsp of cream at a time until the desired consistency is obtained.
• Transfer the frosting into a piping bag fitted with the desired tip and decorate the cupcakes.
• Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.