Matcha Chocolate Twist Cupcakes

In this yummy cupcake, not only is the Matcha mixed in the buttercream, but also the chocolate cake!

Makes 1 dozen cupcakes.

An original recipe prepared for us by Modest Marce.


    Chocolate Matcha Cake

    • 1 cup raw sugar
    • ½ cup vegetable oil
    • 1 tsp vanilla extract
    • ½ cup dutch dark cocoa powder
    • ½ tsp Aiya Culinary Grade Matcha
    • 1 egg
    • ¼ cup full fat sour cream or yogurt
    • 1 cup flour
    • 1 tsp baking soda
    • ½ tsp salt
    • ¼ cup boiling water

    Vanilla Matcha Buttercream

    • 1 cup unsalted butter, room temperature
    • 2 - 3 cups powdered sugar, or to taste
    • 1 tsp pure vanilla
    • 1 pinch of sea salt
    • 1 tsp Aiya Culinary Grade Matcha
    • chocolate sprinkles, for topping


    Chocolate Matcha Cake

    1. Preheat oven to 350F.
    2. In a large mixing bowl add the raw sugar, oil, vanilla, cocoa powder, Matcha powder, egg & sour cream. beat until well combined.
    3. Sift in the flour, baking soda & salt until well combined.
    4. Slowly pour in the boiling water until silkly smooth.
    5. Divide evenly between 12 lined cupcake tins & bake for 15-18 minutes.
    6. Let cool while you make the frosting.

    Vanilla Matcha Buttercream

    1. In the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar, vanilla & sea salt. beat until light & fluffy, about 8 minutes.
    2. Divide frosting between two bowls & add the Matcha powder to half. stir until the frosting is a smooth green colour.
    3. In a piping bag alternate between adding a heaping spoon full of vanilla buttercream & Matcha buttercream.
    4. Pipe as desired & top with chocolate sprinkles!



    Click below to purchase the culinary Matcha used in this recipe: