Double Chocolate Cupcakes are the ultimate treat for chocolate lovers. These delectable cupcakes feature a rich and moist chocolate cake base, studded with mini chocolate chips for extra indulgence. Topped with a creamy matcha frosting, these cupcakes strike the perfect balance between the bold flavors of chocolate and the subtle earthiness of matcha.

The combination of chocolate and matcha may seem unconventional, but it’s a delightful fusion of flavors that originated from creative culinary experimentation. Matcha, a finely ground green tea powder, has been a treasured part of Japanese culture for centuries, often used in traditional tea ceremonies. Its unique flavor and vibrant green color have gained popularity in modern cuisine, inspiring chefs to incorporate it into a wide range of dishes, including desserts.

The double chocolate cupcakes with matcha frosting showcase the versatility of matcha in sweet treats. By combining the rich, comforting taste of chocolate with the earthy and slightly bitter notes of matcha, these cupcakes create a harmonious balance of flavors that appeals to adventurous palates.

INGREDIENTS

For Cupcakes:

• 1/4 cup cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1/3 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 tsp instant coffee mixed with 1 tsp warm water
• 1/2 cup buttermilk
• 1/2 cup mini chocolate chips, plus more for topping

For Frosting:

• 2 Tbsp milk
• 1 Tbsp matcha powder
• 1 stick (1/2 cup) butter, room temperature
• 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, melted coconut oil, vanilla, and coffee mixture until smooth.
4. Add in half of the dry ingredients to the wet ingredients, then half of the buttermilk, mixing until smooth. Repeat with the remaining dry ingredients and buttermilk. Add in mini chocolate chips and stir until just combined.
5. Pour the batter into the cupcake liners, filling each about two-thirds of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely.
6. Make the frosting: In a small bowl, combine the matcha powder and milk, stirring until a smooth paste forms, removing any clumps. In a mixing bowl, beat the butter until smooth. Add in the icing sugar and matcha mixture, beating until thickened.
7. Transfer the frosting to a piping bag and frost the fully cooled cupcakes. For added decadence, top each cupcake with more mini chocolate chips.

These Double Chocolate Cupcakes with Matcha Frosting offer a delightful contrast of flavors and textures, making them a delightful treat for special occasions or whenever you crave a sophisticated and unique cupcake experience. Enjoy these cupcakes with friends and family or savor them as a delightful indulgence all to yourself.