Never have I doubted the wonderful combination that is chocolate + anything. With cookies, cakes, ice creams? Yes. With fruit, coffee, oatmeal? Absolutely. I would probably put chocolate chips in my salad if that wasn't so frowned upon! The most recent match that I have found to be incredibly divine is chocolate + matcha. Not only is matcha (aka green tea) full of nutritional value and antioxidants, but it can be incorporated into delicious baked goods as well!
I love green tea as much as the next person, but I will admit that I was unsure as to what my matcha cupcakes would turn out like. To my greatest surprise, they are so yummy that I almost felt bad for being so nervous about the final product! Just one bite into this chocolate matcha cupcake and you will be wanting a second bite before you have even started to chew the first. That distinct green tea taste with just a hint of sweetness pairs magically with the milk chocolate buttercream. If I had to say, this is a newfound match(a) made in heaven! Lucky for you, you can claim that because of the matcha, they just have to be healthy which = you are allowed to eat more than just one!
Sugar—13.5 oz, or 1 ¾ cup
Flour—13.4 oz, or 2 ½ cup
Matcha Powder—0.55 oz, or 2 TBL
Salt—0.3 oz, or 1 ½ tsp
Baking Soda—0.3 oz, or 1 ½ tsp
Baking Powder—0.2 oz, or 1 ½ tsp
Vanilla—0.5 oz, or 1 TBL
Canola Oil—3.6 oz, or ½ cup
Heavy Cream—8.2 oz, or 1 cup
Boiling Water—4.5 oz, or ½ cup
Preheat your oven to 350 degrees F.
Combine all of your dry ingredients.
In a separate bowl, combine all of your wet ingredients, EXCEPT the boiling water.
What is great about this recipe is that it does not require a stand mixer; you can just mix in a bowl with a whisk!
Slowly add your wet ingredients to your dry.
Once all combined, add in the water.
Prep your cupcake pan with liners, and fill about 2/3 full of the matcha batter.
Put in your preheated oven and bake for 25 minutes. They will spring back when touched.
Allow to cool for 5-10 minutes on a cooling rack and then take them out of the pan, allowing to completely cool on the rack until you are ready to frost them.
Butter (soft)—8 oz, or 1 cup
Confectioner’s Sugar—15.5 oz, or 3 ½ cups
Cocoa Powder—2.6 oz, or ½ cup + 2 TBL
Vanilla—0.3 oz, or 2 tsp
Heavy Cream—2 oz, or 4 TBL
In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth.
Sift together the confectioner’s sugar and cocoa powder, and then slowly add to the creamed butter.
Once all is incorporated, add in the vanilla and heavy cream. Mix until combined.
Now you are ready to frost your cupcakes!
After spreading about 2 tablespoons of buttercream (yes, my favorite!), I like to garnish with a few bits of chopped fresh pineapple. Not only does this add some fun color, but the sweetness complements the flavor!