Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting

Name: Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 cupcakes
Ingredients: 1 cup white whole wheat flour; 1/3 cup unsweetened cocoa powder; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon espresso powder; 1/2 cup milk; 1/4 cup plain greek yogurt; 1 egg; 3/4 cup dark brown sugar; 2 teaspoons vanilla extract; 1/2 cup boiling water; 4 ounces low fat cream cheese; 2 tablespoon unsalted butter; 1 vanilla bean or 1 teaspoon vanilla bean paste or extract; 1 teaspoon matcha powder; pinch of salt; 3/4 cup powdered sugar

User Reviews

4.6

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 cupcakes
Calories
170 kcal
Course
Dessert, Cake
Cuisine
American

Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting

Lindsey Herring

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You'll love these moist, perfectly sweet and 100% whole grain Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting!

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Ingredients

Servings

Chocolate Cupcakes

1 cup white whole wheat flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder optional
1/2 cup milk
1/4 cup plain greek yogurt
1 egg
3/4 cup dark brown sugar
2 teaspoons vanilla extract
1/2 cup boiling water

Matcha Vanilla Cream Cheese Frosting

4 ounces low fat cream cheese room temperature
2 tablespoon unsalted butter room temperature
1 vanilla bean or 1 teaspoon vanilla bean paste or extract
1 teaspoon matcha powder
pinch of salt
3/4 cup powdered sugar

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Instructions

Preheat oven to 350° F. and line a standard muffin pan with parchment paper liners (parchment paper liners will keep the cupcakes from sticking since there's no butter or oil in them).
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, yogurt, egg, sugar and vanilla extract. Pour the wet ingredients in with the dry and stir together just until combined.
Pour the boiling water into the batter and stir together until smooth, the batter will be fairly thin, this is okay. Fill the cupcake liners approximately 2/3 full with batter (I used a 3 tablespoon sized scoop). Bake the cupcakes for 14-18 minutes or until a toothpick inserted comes out mostly clean, but with a few crumbs attached. Cool the cupcakes on a wire rack completely before frosting them.
In the bowl of an electric mixer or using a handheld mixer, beat together the butter and cream cheese until smooth. Add in the matcha powder, pinch of salt and seeds of the vanilla bean or the vanilla bean paste or extract and beat until combined. Scrape down the sides of the bowl once to make sure everything is mixed together.
Add in the powdered sugar 1/4 cup at a time, beating slowly at first then on high once it's incorporated. Scrape down the sides of the bowl after each addition of powdered sugar. Once the frosting is smooth and fluffy, pipe or spread it onto the completely cooled cupcakes. The cupcakes can be stored in an airtight container in the refrigerator until ready to serve.

Nutrition Information

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Calories 170kcal (9%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 25mg (8%) Sodium 253mg (11%) Fiber 1g (4%) Sugar 19g (38%)