Matcha Cupcakes with Cocoa Icing

11 Mar

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I don’t even know how these happened.

One minute I’m unwinding after a day at work, and the next, I’m standing in front of my pantry, grabbing cupcake accoutrements, preheating the oven, and getting out mixing bowls.

Midnight rolled around and there was an iced cupcake on a plate in front of me.

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Seriously. I don’t know.

The cool part was that it was a darned good cupcake, and I now have a way to get rid of the giant bag of unwanted matcha tea I have in my cupboard.

I’m a healthy person, but holy hell I hate drinking matcha. Baked goods with matcha on the other hand…yes. Please. Baked goods with matcha and chocolate? Heck yes.

Thanks to David’s Tea I found this recipe and have had it on my mind for a while. Making them was a good idea. Even if it was a little too late.

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The icing is a very simple cocoa frosting. The reason the frosting on mine is so dark is because I used my black onyx cocoa powder…it’s like powdered oreos and probably the greatest thing, but regular cocoa powder would be just as divine.

Cream cheese frosting works too! Double the matcha kick by adding it to a buttercream why don’t you?

Best served at midnight.

Matcha Cupcakes

adapted from David’s Tea website

1 tbsp matcha
1 cup unsalted butter, room temperature
1 cup sugar
4 large eggs
2-3/4 cups flour
1- 1/2 tsp baking powder
pinch of salt
1 cup milk
1 tsp vanilla

Beat butter on high until soft for about 30 seconds.
Add sugar and beat until light and fluffy, about 3 minutes
Add eggs one at a time, mixing in between each.
Mix the flour, baking powder, salt and matcha together.
Add in alternately with the milk and vanilla until combined.

The recipe makes just over 12 cupcakes depending on how full they are. I made 14 when I filled them 2/3 full.

Bake @350F for 20-25min….yada yada yada…

Cocoa Frosting

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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