Preheat oven to 350°F. Grease a madeleine tin pan with butter and set aside.

Combine the butter, sugar, vanilla and mint extracts. Add the eggs to the butter and whisk together.

Sift the flour, baking powder, cocoa powder, and salt in a large mixing bowl.

Add the wet ingredients into the flour mixture and whisk just until the flour is incorporated. Do not overmix. Set the batter aside to rest for 5 minutes.

Spoon batter into the prepared molds, tap gently against a counter to remove air bubbles and bake for 10-12 minutes until golden and puffy.

Cool slightly on a wire rack then enjoy warm with coffee.