Matcha and Chocolate Hi Hat Cupcakes

Show your friends and family what you bring to the table with these cute, mini, edible forest of Christmas trees! Explore the textural joyride of these fluffy, soft, and crunchy Matcha and Chocolate Hi Hat Cupcakes.

Makes 12 cupcakes.

An original recipe prepared for us by Eat Cho Food.



    • ¾ cup sugar
    • 1 cup all purpose flour
    • ½ cup cocoa powder
    • ¾ tsp salt
    • ¾ tsp baking powder
    • ¾ tsp baking soda
    • 1 eggs
    • ½ cup buttermilk
    • ½ tsp vanilla
    • ¼ cup vegetable oil
    •  cup boiling water


    • 3 large egg whites
    • ½ cup white sugar
    • ¼ tsp cream of tartar
    • 2 tsp Aiya Culinary Grade Matcha

    Matcha White Chocolate Dip

    • 12 oz white chocolate chips
    • 3 Tbsp coconut oil
    • 1 Tbsp Aiya Culinary Grade Matcha


    • Sprinkles



    1. Preheat your oven to 350F. Line cupcake tins with paper liners.
    2. Whisk together the sugar, flour, cocoa, salt, baking powder, and baking soda in a large bowl. Whisk together eggs, buttermilk, vanilla, and vegetable oil in a medium bowl. Add the wet ingredients to the dry ingredients. Mix to combine. Stir in boiling water and mix until smooth.
    3. Pour the batter into the cupcake liners. Lift each pan about 3" from your work surface and drop a few times to remove any air bubbles. Bake for 15-17 minutes until done. Test for doneness using the toothpick test. Remove from the oven and allow to cool in the tin for 10 minutes. Remove cupcakes from the tin and allow to completely cool on a wire rack.


    1. Bring a pot filled with 3”-4” of water to a boil. Combine egg whites, sugar, and cream of tartar in the bowl of standmixer. Give it a quick mix with a handheld whisk. Set the bowl into the hot water and whisk the egg white and sugar mixture continually until the mixture reaches 160F and starts to look thick and white.
    2. Remove the bowl from the hot water and set on the standmixer fitted with a whisk attachment. Whisk until stiff peaks form. Add Matcha powder and mix again until incorporated.
    3. Fill a pipping bag with meringue, either fitted with a closed star tip or round tip, and pipe mounds of meringue on each cupcake. Arrange the cupcakes on a tray and place in the freezer for 2 hours or overnight.


    1. Melt white chocolate, coconut oil, and Matcha powder in a heat safe bowl over a double boiler or in the microwave (melt in 15 second increments and mix in between). Allow the chocolate to cool.
    2. Take the frozen cupcakes out of the freezer. Working very quickly, dip the meringue into the cooled chocolate and shake off any excess chocolate. If the chocolate is too hot it will melt the meringue, so make sure the chocolate has time to cool. If the chocolate is starting to harden again, microwave it for 10 seconds. While the chocolate is still wet, top with sprinkles. Repeat with remaining cupcakes.


    Click below to purchase the Culinary Grade Matcha used in this recipe: