Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting
User Reviews
4.6
Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting
Description
The recipe begins by mixing dry ingredients including white whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, salt, and optional espresso powder to enhance chocolate flavor. Wet ingredients — milk, plain Greek yogurt, egg, dark brown sugar, and vanilla extract — are whisked separately and combined with the dry mix. Boiling water is added last, thinning the batter to yield a tender crumb.
The batter is portioned into lined muffin cups and baked until a toothpick inserted comes out with few crumbs. After cooling, the cupcakes are crowned with a creamy frosting made by beating low-fat cream cheese and unsalted butter smooth, then blending in vanilla bean seeds and matcha powder for a balanced green tea flavor with a touch of vanilla and salt. Powdered sugar sweetens and thickens the frosting, which is applied once cupcakes have cooled fully.
This combination offers a chocolate dessert layered with a subtly grassy and creamy frosting, providing a textural and flavor contrast suitable for a refined treat.
Ingredients
Chocolate Cupcakes
- 1 cup white whole wheat flour
- 1/3 cup cocoa powder unsweetened
- 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 yogurt plain, Greek
- 1 egg
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup water boiling
Matcha Vanilla Cream Cheese Frosting
- 4 ounces cream cheese room temperature, low fat
- 2 tablespoon butter room temperature, unsalted
- 1 vanilla bean or 1 teaspoon vanilla bean paste or extract
- 1 teaspoon matcha powder
- pinch salt
- 3/4 cup powdered sugar
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
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 25mg | 8% |
| Sodium | 253mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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