Green Tea Cupcakes with Chocolate Buttercream Recipe
These naturally green cupcakes are full of green tea flavor balanced with soft, milk chocolate buttercream and dark chocolate drizzle!
How to Make the Best Green Tea Cupcakes with Chocolate Buttercream
Green tea and chocolate is a classic flavor combination that truly shines in these delicate cupcakes. The matcha powder gives these treats a beautiful natural green color and a subtle earthy flavor that’s perfectly balanced by the creamy milk chocolate buttercream. This recipe creates bakery-quality cupcakes that are sure to impress friends and family.
The combination of green tea and chocolate is not only delicious but also offers some wonderful health benefits. Matcha is known for its antioxidants, while the dark chocolate drizzle adds a touch of richness and sophistication. These cupcakes are perfect for tea parties, dessert platters, or any occasion where you want to serve something a bit more elevated than a standard chocolate cupcake.
Whether you’re a matcha enthusiast or simply looking for a unique dessert to try, these green tea cupcakes with chocolate buttercream are a wonderful choice. The preparation is straightforward, and the results are stunning—with that striking green color and luxurious chocolate frosting, they’re as beautiful as they are delicious.
Green Tea Cupcakes with Chocolate Buttercream
These naturally green cupcakes are full of green tea flavor balanced with soft, milk chocolate buttercream and dark chocolate drizzle!
Ingredients
Green Tea Cupcakes
Chocolate Buttercream with Dark Chocolate Drizzle
Instructions
Green Tea Cupcakes
- Preheat oven to 350°F and line cupcake tins with paper liners.
- In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, kosher salt, and matcha powder.
- In a separate bowl, whisk together whole milk, vegetable oil, vanilla extract, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Buttercream with Dark Chocolate Drizzle
- In a small bowl, whisk together cocoa powder and water until smooth.
- In a large mixing bowl, cream together unsalted butter and confectioner's sugar until light and fluffy.
- Beat in the cocoa powder mixture until well incorporated.
- Melt milk chocolate chips in a double boiler or microwave, then stir into the buttercream until combined.
- Once the cupcakes are completely cool, frost each one generously with the chocolate buttercream.
- Melt dark chocolate chips and drizzle over the frosted cupcakes.
- Serve once the drizzle has set.
Notes
- Make sure to use quality matcha powder for the best green tea flavor.
- These cupcakes can be made ahead and stored in an airtight container for up to 3 days.
- The buttercream can be made in advance and refrigerated for up to 1 week.