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Chocolate Cupcakes with Matcha Cream Cheese Frosting

Prep Time20 minutes
Cook Time20 minutes
Course: Dessert
Keyword: chocolate, cupcakes, matcha
Servings: 12 to 14 cupcakes

Ingredients

Chocolate Cupcake Sponge

  • 95 g cake flour (¾ cup) or AP flour
  • 50 g cocoa powder (½ cup) unsweetened
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 80 mL vegetable oil (⅓ cup) canola or sunflower oil
  • 100 g granulated sugar (½ cup)
  • 100 g brown sugar (½ cup) light brown or dark brown
  • 1 tsp. vanilla extract
  • 2 medium sized eggs
  • 120 mL milk (½ cup) semi-skimmed or whole

Matcha Cream Cheese Frosting

  • 225 g cream cheese (8 oz) full-fat
  • 113 g unsalted butter (½ cup) softened
  • 240 g powdered sugar (2 cups) sifted
  • 1 tbsp. matcha powder high-quality, sifted

Instructions

Chocolate Cupcake Sponge

  • Preheat oven to 175°C (350F) and line a muffin tray with cupcake liners.
  • Sift and mix flour, cocoa powder, salt, baking powder, and baking soda in a medium-sized bowl and set aside.
  • Place brown and granulated sugar and vegetable oil in a stand mixer fitted with the paddle attachment and mix on medium speed for 1-2 minutes.
  • Add eggs, one by one, and vanilla extract and mix for another 2 minutes. Use a spatula to scrape any ingredients from the side of the bowl.
  • Add dry ingredients, alternating with milk in 2-3 additions. Mix on low speed until just combined. Do not over mix. Mixture will be quite runny.
  • Divide batter between 12-14 cupcake liners, filling until ⅔ full. Do not overfill. Bake in a preheated oven for 18-22 minutes until a skewer inserted into the center comes out clean.
  • Transfer to cooling rack and cool cupcake sponge completely before frosting.

Matcha Cream Cheese Frosting

  • Place cream cheese in a mixing bowl of a stand mixer fixed with the whisk attachment. Whisk on medium-high for 30 seconds. Add softened butter and sifted matcha powder and mix to combine.
  • Add sifted powdered sugar, ½ cup at a time and whisk on medium speed until the desired pipeable consistency is reached. You may not need to use all the sugar. If green color is too light, add more matcha powder.
  • Transfer frosting to a piping bag fitted with your desired tip and frost cooled cupcakes. Top with chocolate sponge crumbs if desired. Store in refrigerator until serving.