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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!
Course Dessert
Cuisine American
Keyword chocolatechip, cupcakes, ganache, matcha
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 350 kcal

Ingredients

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

Instructions

Matcha Chocolate Chip Cupcakes

  1. Pre-heat oven to 350F.
  2. Sift flour, match powder, baking powder, baking soda and salt together. Set aside.
  3. Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
  4. 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.
  5. Add vanilla extract and half of the buttermilk. Whisk briefly until just combined.
  6. Now, add half of the dry ingredients and whisk gently until combined.
  7. 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.
  8. Don’t overmix it!
  9. Pour batter evenly into a cupcake pan lined with cupcake liners, or buttered and floured.
  10. 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.
  11. Bake for 12-15 minutes. Until puffed, and lightly golden.

Matcha Buttercream

  1. Sift powdered sugar and matcha together. Set aside.
  2. 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

  1. Chop your chocolate very finely. I like to grate mine with a grater.
  2. In a small saucepan, heat heavy cream until just comes to a boil, or microwave until very hot to the touch, 30-45 seconds.
  3. 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.
  4. To assemble
  5. Top each cupcake with the Matcha Buttercream frosting. Refrigerate cupcakes until buttercream is solid. Pour cooled ganache over solid buttercream.
  6. You can sprinkle some matcha powder over cupcakes if you want to.
  7. Cupcakes will store nicely and keep moist in a closed container, in the fridge, for up to 3 days.