Chocolate Cupcakes with Matcha Vanilla Cream Cheese Frosting

Preparation 00:15 Cook Time 00:15 Serves 12     adjust servings


Chocolate Cupcakes

  • 1 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 cup milk
  • 1/4 cup plain non-fat Greek yogurt
  • 1 egg
  • 3/4 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup boiling water

Matcha Vanilla Cream Cheese Frosting

  • 4 ounces low fat cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 vanilla bean or 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon matcha powder
  • pinch of salt
  • 3/4 cup powdered sugar


Chocolate Cupcakes:

  1. Preheat oven to 350 degrees F. and line a standard muffin tin with parchment paper liners (parchment paper liners will keep the cupcakes from sticking since there is no butter or oil in them).
  2. In a large bowl whisk together the dry ingredients.
  3. In a separate bowl whisk together the milk, yogurt, egg, sugar and vanilla extract.
  4. Pour the wet ingredients in with the dry and stir together just until combined.
  5. Pour the boiling water into the batter and stir together until smooth, the batter will be fairly thin, this is okay.
  6. Fill the cupcake liners approximately 2/3 full with batter (I used a 3 tablespoon sized scoop).
  7. Bake the cupcakes for 14-16 minutes or until a toothpick inserted comes out mostly clean, but with a few crumbs attached.
  8. Cool the cupcakes on a wire rack completely before frosting them.

Matcha Vanilla Cream Cheese Frosting:

  1. In the bowl of an electric mixer or using a handheld mixer, beat together the butter and cream cheese until smooth.
  2. Add in the matcha powder, pinch of salt and seeds of the vanilla bean or the vanilla bean paste or extract and beat until combined. Scrape down the sides of the bowl once to make sure everything is mixed together.
  3. Add in the powdered sugar 1/4 cup at a time, beating slowly at first then on high once it's incorporated. Scrape down the sides of the bowl after each addition of powdered sugar.
  4. Once the frosting is smooth and fluffy, pipe or spread it onto the completely cooled cupcakes.
  5. Serve immediately or store in an airtight container in the refrigerator until ready to serve.


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