- 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
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.
Recipe adapted from Fresh From the Oven