This week, I’m taking the traditional chocolate cupcake to *ahem* greener pastures over on BAKED the Blog. Not that there is anything wrong with a good, old fashioned chocolate cupcake, however, there’s something to be said for combining chocolate and matcha green tea. If you caught my baking with Matcha tutorial on BAKED earlier this week, you’re hopefully feeling inspired to give it a try.
The best part about these vegan chocolate matcha cupcakes is that they are low in refined sugar, high in fiber and they taste really good. If you can believe it, the matcha frosting is made from a base of raw cashews and sweetened solely with maple syrup! Cashew frosting is an easy and healthier alternative to traditional powdered sugar frostings- it takes a few hours to prepare, but it’s definitely worth it.
Chocolate matcha cupcakes are best stored in the fridge until they’re ready to be ready to eaten, however, I recommend serving them as soon as possible after they’ve been piped. Because the frosting is whole food based, it will lose it’s bright colour over time. If advanced prep is important, you can bake the cupcakes ahead of time and store them in an airtight container. Make the frosting right before you plan to serve the cupcakes to preserve the bright colour.
For this recipe, I recommend using a high speed blender for getting the frosting to the perfect smooth consistency. Moreover, I also recommend using a premium or ceremonial grade matcha; this will impart a gorgeous green colour and lots of green tea flavour.
And if you happen to love matcha tea, you may want to check out one of my very first recipes ever for matcha tea cupcakes or how to prepare traditional matcha tea!