Recipe credit to POPSUGAR
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 3 tablespoons matcha
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 eggs, at room temperature
- 2/3 cup cane sugar
- 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk, at room temperature
For the frosting:
- 4 sticks (2 cups) unsalted butter, softened
- 2 cups powdered sugar (plus 1/2 cup extra, if needed), sifted
- 1 teaspoon vanilla extract
For the topping and filling:
- 1 2/3 cups dark chocolate chips
- 3 tablespoons coconut oil
- ~2 tablespoons raspberry jam
- Make the cupcakes: Preheat the oven to 350°F and grease a 12-cup muffin tin with cooking spray (or place cupcake liners in the cups).
- Sift flour, matcha, baking powder, and salt into a small bowl and whisk to combine.
- Beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes, then beat in the butter and vanilla.
- While mixing, add half the matcha mixture. Then add the milk, mix slightly, and add the rest of the matcha mixture, being careful not to overmix.
- Divide evenly in prepared tins and bake for 18-20 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely.
- Make the frosting: With an electric mixer, whip the butter until light and fluffy. Slowly add the powdered sugar 1/2 cup at a time, adding the extra 1/2 cup if the frosting doesn't seem sturdy enough. Add vanilla extract and whip to combine. Let frosting cool to room temperature on the counter.
- Make the topping: Melt chocolate chips and coconut oil in the microwave on 30-second intervals, stopping to stir after each heating session. When oil and chocolate are mostly melted, stir until smooth and shiny.
- Put it all together: Use a small, sharp knife to cut a core in the cupcakes. Fill each core with about 1/2-1 teaspoon raspberry jam.
- Place about half the softened frosting in a piping bag (or make your own using a large ziplock bag with the corner snipped off). Pipe a hefty mound of frosting onto each cupcake.
- Freeze cupcakes for about 20 minutes, or until the frosting is firm to touch.
- Place melted chocolate mixture in a deep liquid measuring cup or bowl, and dunk the frozen cupcakes in until the frosting is covered. Keep cupcakes upside down for a few seconds to let excess chocolate drip off.
- Decorate with a dusting of matcha if desired. Place cupcakes in the refrigerator for 5 minutes to set. Serve immediately, or keep in the refrigerator until ready to eat.