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Chocolate Cupcakes with Matcha Cream Cheese Frosting

Chocolate Cupcakes with Matcha Cream Cheese Frosting

Chocolate and matcha are a match made in heaven and these chocolate cupcakes with matcha cream cheese frosting do not disappoint!
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Course: Dessert
Author: Jamieanne | The Bojon Gourmet


  • For the cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 cup white sugar*
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup dark cocoa powder
  • 6 tablespoons grapeseed oil or other flavorless oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold water
  • For the frosting:
  • 250 g cream cheese softened
  • 57 g unsalted butter softened
  • 100 g powdered sugar
  • 6 g good-quality culinary-grade matcha
  • 1 ⁄4 teaspoon fine sea salt


  • For the cupcakes: Preheat oven to 350F. Line a 12-hole cupcake pan with paper liners (this recipe makes 11 cupcakes, so you can leave a hole empty!). Set aside.
  • In a medium bowl, sift in flour, sugar, salt, baking soda and cocoa powder. Whisk to combine.
  • Using a spoon, make 3 wells in the dry ingredients, one large well and two smaller wells. Pour the grapeseed oil into the largest well, the vinegar into one of the smaller wells, and the vanilla extract into the last well. Pour the cold water over everything and whisk the ingredients together until the mixture is smooth. The batter will be quite runny.
  • Fill cupcake liners ¾ full with batter. Bake for 15-20 minutes. They are done when the tops spring back when lightly pressed in the center (or you can do the toothpick test).
  • Remove from the oven and cool in cupcake pan for a few minutes, then transfer to a wire rack to cool completely.
  • For the frosting: Combine all ingredients in a medium bowl and beat together with an electric mixer, beginning on low speed, increasing to medium speed, until smooth, light and fluffy, 2–3 minutes, scraping down the sides of the bowl occasionally. You can also use a stand mixer, if preferred.
  • Spread frosting on cooled cupcakes, or transfer frosting to a piping bag fitted with a Wilton 2D tip and pipe the frosting on the cupcakes in circles. You should have just enough for 11 cupcakes, if you don't pile the frosting on too high!
  • Dust frosting lightly with sifted matcha powder, if you like, for extra matcha flavor.
  • Refer to instructions in my blog post above for how to make the chocolate decorations.


* I always use a scant cup of sugar, which means just a bit under a cup.
Use a high-quality Dutch-processed cocoa powder in the chocolate cupcake recipe for a more intense chocolaty flavor; I use Van Houten.
Note that this cupcake recipe produces a cupcake with a high dome. If you prefer, feel free to cut the dome off, with a sharp, serrated knife (using a sawing motion) once the cupcakes are completely cooled.