I really liked the green tea and chocolate marbled cake I made last time, and decided to make them into cupcakes. I wanted to add some matcha frosting, but I didn’t have time. But I like how they look without the frosting because you get to see the swirls.
The swirling effect is still something I’m working on. For these cupcakes, I put in green tea batter at the bottom, then dropped the chocolate on top and tried to swirl it with a knife. I think I should have swapped the two since the chocolate color is so dark, that a lot of the green got lost.
Boyfriend’s kitchen skills are pretty limited. This weekend, I was really busy, so I had him “helping” me bake. At one point, I put the cupcakes in the oven and set the timer. When the timer went off, he took the cupcakes out. I didn’t hear him say anything, so I assumed they were alright. I came back to check about 20 minutes later, to find that my cupcakes were still raw batter! “What happened? Why didn’t you say anything?” I asked him, as I quickly stuck them back in the oven and hoped they would still bake properly.
He told me he thought I was “trying something new.” Luckily, the cupcakes came out fine ten minutes later.
Matcha Chocolate Marble Cake (adapted from Fresh From the Oven)
Yields: Approximately 12 cupcakes
Ingredients
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso or coffee powder
1/3 cup dutch-process cocoa powder
1 1/3 cups sugar
1 whole egg
1 egg white
6 Tablespoons unsalted butter
1 cup low fat yogurt
1 teaspoons vanilla extract
1.5 tablespoons matcha powder
Directions
1. Preheat oven to 350 degrees. Line muffin baking pan with cupcake liners.
2. Use
a whisk to combine flour, baking powder, baking soda, and salt. Sift
together. Set aside. In a small bowl combine the espresso powder, cocoa
and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set
aside. In another small bowl, whisk whole egg with egg white. Set aside.
3. Cut
the butter into pieces and place in an electric mixing bowl. Beat for 1
minute to soften. Gradually add remaining 1 cup of sugar and beat at
high speed for about 3 minutes. Add in egg mixture, beating constantly for about 2 minutes. On low speed, beat in a
third of the flour mixture. On medium-high speed, beat in half of the
yogurt. On low speed, beat in half of the remaining flour. On high
speed, beat in the rest of the yogurt and the vanilla. On low speed,
beat in the remaining flour.
4. Measure out 1 1/2 cups of yogurt
batter and mix into the cocoa mixture. Set aside. Add matcha powder to
the rest of the yogurt batter in the mixing bowl.
5. Use a large
spoon and scoop some chocolate batter to the bottom of each cupcake liner. Then add a spoonful of green tea batter. Use a table
knife to swirl the mixture. It may help to start the knife at the bottom and lift some of the batter towards the top and swirl.
6. Bake for about 35 minutes until toothpick inserted in comes out clean.
More Recipes
Matcha Chocolate Marble Cake
Ingredients
- 2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant espresso or coffee powder
- 1/3 cup dutch-process cocoa powder
- 1 1/3 cups sugar
- 1 whole egg
- 1 egg white
- 6 tbsp unsalted butter
- 1 cup low fat yogurt
- 1 tsp vanilla extract
- 1.5 tbsp matcha powder
Instructions
- Preheat oven to 350°F. Line muffin baking pan with cupcake liners.
- Use a whisk to combine flour, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
- Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Add in egg mixture, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
- Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside. Add matcha powder to the rest of the yogurt batter in the mixing bowl.
- Use a large spoon and scoop some chocolate batter to the bottom of each cupcake liner. Then add a spoonful of green tea batter. Use a table knife to swirl the mixture. It may help to start the knife at the bottom and lift some of the batter towards the top and swirl.
- Bake for about 35 minutes until toothpick inserted in comes out clean.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So happy you liked them! This is one of my favorites!
I just made these after seeing your post and they just delicious! (www.chocolateshavings.ca)
The cupcakes were more dense than when I baked it as a cake. But I’m not sure if it was because I was in a rush and because there was the small issue when I baked them. The cupcakes aren’t that sweet. You get more matcha than chocolate taste.
Truly GORGEOUS!! I cannot WAIT to try this recipe out!! Please keep us updated on the matcha frosting!
So how did it taste? Was it more light and fluffy? Or more dense? How’s the sweetness factor of this cupcake w/o the frosting?