I sent a bottle of sparkling apple juice to your house. Did you get it?
Oh lordy, these cupcakes so high. Sewiously you guys. These cupcaaaakes!
I’ve been holding out on you, I know. Teasing with this delicious picture! The little icing poop on top! So cute! haha maybe that’s just me…
But before we get to the kickbutt recipe – I need to give a huge shout out to everyone who participated in the Summer Iced Tea Swap Event! It was a huge success – I had SO much fun putting it together, and I’m so happy that we had such an amazing group for our first swap! I held a little side contest that you could win just be entering the swap.
The Prize is a super amazing DavidsTea Iced Tea Package! I gathered some of the Iced Teas from the Kids Collection and added a few extra surprise goodies too! And the winner is…
Missy & Dylan!!!
Thanks so much to everyone who participated – I hope you’ll join next time, and I hope you get your teas soon and start drinking
Okay. I searched high and low for a good cupcake recipe to top with the Matcha buttercream. I wanted a decadent chocolate cupcake that would set the stage for the amazing icing, but then I realized it didn’t matter what cupcake recipe I found. Because I was planning on stuffing it with chocolate ganache anyways!!! And so I did. And then I wept. It was so good. So good that I felt no remorse for beginning a sentence with “Because”. That said – I did find a cupcake recipe! I adapted it a bit to what I had in the house, but it worked great!
+ Ganache is yummy! It starts off this melted chocolate substance – but cool it in the fridge for a while and whala! Cut a hole in your cupcake, scoop some ganache in, replace top and ice your cupcake. I also made mini cupcakes and sandwiched the ganache between 2 halves. Whatever you do – it will be delicious!
+ I used Madagascar Vanilla Matcha from Red Leaf Tea for my icing, but this is a great chance to play with flavours! Plain matcha works great because you add extra vanilla to the icing anyways. It’s super yum and you will be so happy! Warning – matcha does have a kick of caffeine so don’t eat a bunch before bed!
Chocolate Cupcakes with Matcha Buttercream & Chocolate Ganache
Recipe for Cupcakes/Ganache adapted from The Food Pusher
1/2 cup cocoa powder
1 1/2 cups flour (I used AP)
1 1/4 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
2/3 cup softened butter
1 cup buttermilk (I made my own)
1 tsp vanilla
1/2 cup heavy cream (I used Irish Cream)
1 tbsp butter
1 cup semisweet chocolate chips
Matcha Buttercream Icing
1/2 cup unsalted butter
2-3 cups icing sugar (depending on texture of icing you prefer)
1 tbsp vanilla
2-3 tbsp cream or milk
1 tbsp matcha (add more to suit your tastes)
Make Icing – Cream butter for 2 minutes. Add 2 cups icing sugar (1 cup at a time), mixing until incorporated. Add matcha, vanilla and 2 tbsp cream. Beat for 3 minutes – at the 3 min mark, add more cream for a thinner icing or more icing sugar for a stiffer icing. Try not to eat the whole bowl. Set aside until ready to pipe.
Make your ganache – you can heat over the stovetop, but I do it the lazy way. Microwave butter and chocolate chips at 30 second intervals, stirring each time until completely melted. slowly drizzle in cream while stirring until fully incorporated. Put in fridge to harden, unless you’re planning on using it in it’s liquid state. Try not to eat the whole bowl with a spoon.
Bake your cupcakes – Preheat oven to 350 degrees F. Grease or line muffin tins.
In large mixing bowl whisk flour, cocoa, sugar, baking soda and salt. Add butter and 3/4 cup buttermilk. Beat for 2 minutes, then add rest of buttermilk, eggs and vanilla. Beat until fluffy, about 2 minutes.
Fill tin and bake for 15-18 minutes, or until knife inserted into middle of cupcake comes out clean. Let cool. Scoop out a hole in each cupcake, add solid ganache and replace the tops (I added about a tbsp of ganache per cupcake). You could also cut the cupcakes in half and sandwich the ganache in the middle. Top with icing and refrigerate until ready to serve!
Now eat lovers! Before the sun sets!