Double Chocolate Cupcakes with Matcha Buttercream Frosting
 
 
Moist and chocolatey cupcakes topped with a creamy matcha buttercream frosting! These cupcakes are decadent and flavourful; chocolate and matcha is a match made in heaven.
Author:
Recipe type: Dessert
Serves: 16 cupcakes
Ingredients
  • Cupcakes:
  • ¼ cup cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temp
  • 1 cup granulated sugar
  • ⅓ cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 tsp instant coffee mixed with 1 tsp warm water
  • ½ cup buttermilk*
  • ½ cup mini chocolate chips, plus more for topping
  • .
  • Frosting:
  • 2 Tbsp milk
  • 1 Tbsp matcha powder
  • 1 stick (1/2 cup) butter, room temp
  • 3 cups icing sugar
Instructions
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners; set aside. If you have a second muffin pan, line 4 more cups with liners, if not, simply bake the first batch and then reuse the pan for the rest of the batter.
  2. In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt; set aside.
  3. In a large bowl, whisk together the eggs, sugar, oil, vanilla, and coffee mixture until smooth.
  4. Add in half the dry ingredients to the wet ingredients, then half the buttermilk, mixing until smooth. Repeat with remaining dry ingredients and buttermilk. Add in chocolate chips and stir until just combined.
  5. Pour batter into cupcake liners, filling about ⅔ of the way. Bake 18-20 minutes until a toothpick inserted in the centre comes out clean. Remove from oven and let cool completely.
  6. Make frosting: in a small bowl, combine the matcha powder and milk and stir until a smooth paste forms. It is important that you get rid of any clumps as best you can. In a mixing bowl, beat together the butter until smooth. Add in icing sugar and matcha mixture and beat until thickened. Transfer to a piping bag and frost the fully cooled cupcakes. Top with mini chocolate chips, if desired.
Notes
*If you do not have buttermilk (I never do!) you can make your own. Mix 1 tsp lemon juice with ½ cup milk and let sit for 5 minutes.
Recipe by Port and Fin at https://portandfin.com/double-chocolate-cupcakes-with-matcha-buttercream-frosting/