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.


    For the chocolate matcha cake

    • 1 cup raw sugar
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1/2 cup dutch dark cocoa powder
    • 1 1/2 teaspoons Aiya Cooking Grade Matcha
    • 1 egg
    • 1/4 cup full fat sour cream or yogurt
    • 1 cup flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 cup boiling water

    For the vanilla matcha buttercream

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


    For the chocolate matcha cake

    1. Preheat oven to 350 degrees.
    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.

    For the 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: