matcha chocolate twist cupcake


happy MARCH! wait a second, how is it march already? didn't we just celebrate the new year? i originally had this post schedueled for the last day of february to kick off a certain green holiday in march, but then i realized there is no february 30th this year, or ever (LOL fail, huge fail). oh well, who is ready for saint patrick's day! i usually put green food colouring in anything i can possibly think of, but what about a more natural green route this year. matcha powder! i used aiya matcha's cooking grade matcha powder in both the chocolate cake portion & buttercream frosting. it is a special blend that doesn't lose its flavour when mixed with other ingredients. to give it a fun, festive, twist i did a two tone frosting of half vanilla buttercream & half matcha buttercream. how pretty do they look? i had several taste testers devour these cupcakes & they all agreed it was the perfect amount of matcha to chocolate flavour.

enjoy! xo


(makes one dozen cupcakes)

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 matcha powder (i used the cooking grade blend)
  • 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 matcha powder
  • chocolate sprinkles, for topping


for the chocolate matcha cake

  • preheat oven to 350 degrees.
  • in a large mixing bowl add the raw sugar, oil, vanilla, cocoa powder, matcha powder, egg & sour cream. beat until well combined.
  • sift in the flour, baking soda & salt until well combined.
  • slowly pour in the boiling water until silkly smooth.
  • divide evenly between 12 lined cupcake tins & bake for 15-18 minutes.
  • let cool while you make the frosting.

for the vanilla matcha buttercream

  • 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.
  • divide frosting between two bowls & add the matcha powder to half. stir until the frosting is a smooth green colour.
  • in a piping bag alternate between adding a heaping spoon full of vanilla buttercream & matcha buttercream.
  • pipe as desired & top with chocolate sprinkles!

thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is available here. xo