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Matcha Dark Chocolate Cupcakes with Matcha Buttercream Frosting

Servings: 12 cupcakes


For the Cupcakes:

  • 165 grams Dark Brown Sugar
  • 200 grams Plain Flour
  • 115 grams of Butter (melted)
  • 3 large Eggs
  • 84 grams of Dark Chocolate (melted)
  • 1.5 teaspoons (7.5 grams) of Cacao Powder + 2 Tablespoons (40 ml) of Milk
  • 1.5 teaspoons (7.5 grams) of Japanese Matcha Powder + 1 Tablespoon (20 ml) of Milk
  • 1 teaspoon (4 grams) of Baking Powder
  • Dash of Sea Salt

For the Matcha Buttercream Frosting

  • 55 grams Butter (softened)
  • 125 grams Icing Sugar
  • 1 Tablespoon (about 15 grams) Japanese Matcha Powder
  • 2 Tablespoon (40ml) Milk


For the Cupcakes:

  • Prepare 12 cupcake cases into a cupcake baking tray and set aside. Set the oven to 160 degrees Celsius (°C ).
  • Beat the eggs and sugar until fully incorporated
  • Add in the melted butter and continue beating until thoroughly mixed
  • Sift flour, baking powder and sea salt into the mixture. Mix thoroughly.
  • Split the mixture into two separate bowls.
  • In the first bowl, add in the matcha powder and milk mixture and mix well.
  • In the second bowl, add in the melted chocolate and the cacao milk mixture and mix well.
  • Place a small scoop of each batter into each cupcake case (2 types of batter in 1 cupcake case). The cases should only be 2/3 filled.
  • Using a clean knife, give the mixed batter a swirl.
  • Bake for 20 minutes or until a skewer comes out clean.
  • Once cooked, set aside and allow to cool completely before frosting.

For the Matcha Butttercream Frosting:

  • Using a stand mixer with a paddle attachment, beat the sugar, butter and matcha powder in a mixing bowl until fully incorporated (slow to medium speed).
  • Turn up the speed and slowly drizzle in the milk.
  • Beat until light and fluffy (about 5 minutes).
  • Once your frosting is ready, start frosting your cupcakes immediately to prevent it from hardening.