Matcha Chocolate Chip Cupcakes

Matcha Chocolate Chip Cupcakes! Can you believe this?

I was set on making Matcha cupcakes of some sort for #cupcakemondays. And I was struggling, because I had so many different ideas, and I just couldn’t make up my mind!

Then, I went for a run. And when I came back, this little lightning bulb appeared on top of my head! Chocolate. Chips.

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Matcha Chocolate Chip Cupcakes.

Matcha Chocolate Chip Cupcakes

Let’s get to work!

The Cupcakes

The sponge is matcha flavored, with chocolate chips in the batter.

Actually, we will put half of the chocolate chips in the batter, and the other half will be sprinkled on top of the cupcakes before baking.

The reason: if you put all of the chocolate chips in the batter before scooping the cupcakes into the pan, the chips will sink to the bottom of the cupcakes when you bake them.

And it doesn’t work to coat the chocolate chips in flour either. Trust me, because I baked 3 batches of this cupcakes to get it right!

So, just mix half in the batter and sprinkle the other half on top of the cupcakes before baking. This will ensure that you will have chocolate chips through the whole cupcake.

This matcha chocolate chip cupcake is very moist and fluffy. It will keep well in the fridge for up to 3 days, frosted or not.

Matcha Chocolate Chip Cupcakes cut in half

Actually, the cupcake itself is very delicious without the frosting too.

Since I had to make these matcha chocolate chip cupcakes 3 times, because I wanted to get the recipe 100%, I ended up with way too many unfrosted cupcakes. So I just froze them and they will be an awesome quick snack for when I take my son to the park, or we have a road trip somewhere. Or just for an afternoon in, enjoying a cup of tea. Pull one of the freezer and wait an hour to be able to enjoy it! It will be like enjoying a delicious matcha chocolate chip muffin!

You can freeze the unfrosted cupcakes for up to 3 months, very well packaged!

The Frosting

The frosting is a simple buttercream, with matcha powder added.

It’s simply a favorite. And it’s the same one I use to fill my Matcha Macarons.

The flavor of the matcha, both in the cupcake, as in the frosting, is not overpowering. It’s subtly sweet and velvety.

If you’d like for the taste to be stronger, you can always add one more teaspoon of matcha both to the cupcake sponge, and also to the frosting.

Matcha Chocolate Chip Cupcakes

The Ganache

The dark chocolate ganache is such a wonderful player in this cupcake! It helps bring everything together.

It cuts a bit of the sweetness of the buttercream, and it works so well with the matcha flavor!

Needless to say, this cupcake is a winning combo between the best things in life!!!

Hope you all like my cupcakes and have a wonderful day!!

I’ve been regularly doing #cupcakemondays and you can check all of my cupcake recipes here.

And I can already tell you a couple of my favorites: the Caramel Cashew Cupcakes, and the Macadamia Coconut Cupcakes.

Matcha Chocolate Chip Cupcakes

Matcha Chocolate Chip Cupcakes

These Matcha Chocolate Chip Cookies are the best! The sponge is matcha flavored with loads of chocolate chips in the batter. On top, we pipe some Matcha Buttercream, and pour dark chocolate ganache over it. The flavors are beautiful!
5 from 18 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 350 kcal


Matcha Chocolate Chip Cupcakes
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons matcha powder
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 cup semi-sweet chocolate chips divided
Matcha Buttercream
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 teaspoon of matcha powder
  • 2 teaspoons vanilla extract
Dark Chocolate Ganache
  • 3 oz dark chocolate
  • 3 oz heavy cream


Matcha Chocolate Chip Cupcakes
  • Pre-heat oven to 350F.
  • Sift flour, match powder, baking powder, baking soda and salt together. Set aside.
  • Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
  • Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
  • Add vanilla extract and half of the buttermilk. Whisk briefly until just combined.
  • Now, add half of the dry ingredients and whisk gently until combined.
  • Finally, add rest of the buttermilk. Whisk and then, add remaining flour together with HALF of the chocolate chips. Make sure to just fold the mixture until combined.
  • Don’t overmix it!
  • Pour batter evenly into a cupcake pan lined with cupcake liners, or buttered and floured.
  • Spread the other half of the chocolate chips on top of the cupcakes. Don’t press them down, simply let them rest on top of the cupcakes.
  • Bake for 12-15 minutes. Until puffed, and lightly golden.
Matcha Buttercream
  • Sift powdered sugar and matcha together. Set aside.
  • Cream butter on medium speed, until creamy, about 1 minute. Add powdered sugar and matcha and beat until mixture is fluffy and incorporated, about another minute. If mixture seems too stiff, add one or two teaspoons of milk. If it seems too runny, add one or two teaspoons of powdered sugar. Add vanilla and mix until combined, 30 seconds.
Dark Chocolate Ganache
  • Chop your chocolate very finely. I like to grate mine with a grater.
  • In a small saucepan, heat heavy cream until just comes to a boil, or microwave until very hot to the touch, 30-45 seconds.
  • Pour hot cream over chocolate. Mix with a spatula until all chocolate has melted. Let it rest on top of the counter for about 1 hour so it will have a chance to cool down.
  • To assemble
  • Top each cupcake with the Matcha Buttercream frosting. Refrigerate cupcakes until buttercream is solid. Pour cooled ganache over solid buttercream.
  • You can sprinkle some matcha powder over cupcakes if you want to.
  • Cupcakes will store nicely and keep moist in a closed container, in the fridge, for up to 3 days.
Keyword chocolatechip, cupcakes, ganache, matcha



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  1. 5 stars
    My gosh Camila, these cupcakes look amazing! The combo of matcha and chocolate sounds heavenly. I love how you gave the tip with the chocolate chips because this can be a pain in the butt when the recipe doesn’t mention it and you are left with sunken chocolate chips. Keep those delicious recipes coming! 🙂

  2. 5 stars
    Omg look at these beautiful looking gorgeous matcha choco chip cup cakes! I loved how you dressed them for photography. Also hats off to you for all the details.

  3. 5 stars
    I love matcha. And want to get that cupcake straight out of here. Looks so delicious. Do you recommend a certain brand of matcha?

  4. 5 stars
    Loved the recipe. I did a few plain without chocolate chips and a few with chocolate chips. Chocolate chips cupcakes are so gooey and soft. My husband was floored. He said this is the best and the softest cupcake he has ever had. Thank you for sharing this amazing recipe with us.

  5. Heyy,

    This recipe looks awesome! My husband loves Matcha and as his birthday tradition I always bake him a matcha cake.
    Do you think I can use this recipe and bake it in a round 9 inch pan? Or will I have to make any changes?

    1. Yes you can absolutely do that!! You might have to adjust baking time that’s it. It might take a little longer. Once a toothpick comes out clean the cake is done baking, or when the edges of the cake are golden, and the cake is lightly golden on top, and you can gently touch the top of the cake and it will spring right back that means it’s done 🙂

  6. 5 stars
    what a fab recipe, I didn’t bother making the ganache but the cupcake and frosting was perfect!! already passed the recipe onto my pals

  7. These are absolutely delicious! We didn’t do the ganache or the chocolate chips inside (we forgot to put them in!) but they were still to die for. My boyfriend says they’re the best matcha treat he’s ever had!

  8. Are they very sweet my family likes more subtle sweet treats and I was thinking of doing the cupcake with a lemon butter cream frosting?

    1. the cupcake itself isn’t overly sweet. the frosting is because buttercream is always very sweet, unless you did a swiss meringue buttercream, or italian meringue buttercream or french buttercream. but american buttercream with powdered sugar is always very sweet.

  9. Hi! This looks delicious!
    Can I make the frosting beforehand and refrigerate? And can I make 24 cupcakes at the same time with the same settings? Thank you!

    1. yes you can. when youre ready to frost the cupcakes take the frosting out of the fridge about 30 min before, and beat it with the mixer for a couple minutes to make it fluffy and creamy.

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