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
    • 1 ½ 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, egg and sour cream. beat until well combined.
    3. Sift in the flour, baking soda and salt until well combined.
    4. Slowly pour in the boiling water until silkly smooth.
    5. Divide evenly between 12 lined cupcake tins and 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 and sea salt. beat until light and fluffy, about 8 minutes.
    2. Divide frosting between two bowls and add the Matcha 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 and Matcha buttercream.
    4. Pipe as desired and top with chocolate sprinkles!


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