Matcha Chocolate Chip Cupcakes

It’s been so many weeks since I last came on to write anything. I really miss my blog so very much. It takes a little extra motivation to get back on once I’ve been away for a while.

That motivation came in the form of an impromptu visit to a large baking supplies store after a particular appointment. I had nothing particular in mind to get…… until I came upon some matcha green tea powder! And so I got that with some cute cupcake liners and a large pack of dark chocolate chips.

We already know how good green tea is for health with all that antioxidants etc. Same goes for dark chocolate. I’m excited over how lovely the colour remains even after cooking. Total win-win situation!

I wanted something that is simple enough to be eaten even for breakfast but unique enough that I could serve at our church supper. Cupcakes are always the answer. Always! 🙂

Love how green the Matcha powder gets when it’s stirred into the warm milk.
Matcha Chocolate Chip Cupcakes 1

I’m not the tidiest person. But you already know that. (I can hear my mom nodding away furiously…)
Matcha Chocolate Chip Cupcakes 2

A nice rich cake recipe usually starts with a good creaming of butter & sugar.
Matcha Chocolate Chip Cupcakes 3

The eggs are beaten in one by one until well mixed.
Matcha Chocolate Chip Cupcakes 4

I like how the recipe calls for an extra egg yolk. It just gives the cake an extra touch of richness and brightness in colour.
Matcha Chocolate Chip Cupcakes 5

Just as many previous cake recipes I’ve shared, we fold in the flour & milk mixture alternately to retain as much air we put in before.
Matcha Chocolate Chip Cupcakes 6

Look at that amazing bright green!
Matcha Chocolate Chip Cupcakes 7

I have to admit I added in too many chocolate chips.  Then again, there’s never really such a thing as too much chocolate, right?
Matcha Chocolate Chip Cupcakes 8

I love these adorable polkadot liners! I’m going to make another trip back to the store to get a couple more designs. C-A-N-N-O-T-R-E-S-I-S-T!!
Matcha Chocolate Chip Cupcakes 9

Herein stands a wonderfully fluffy matcha flavoured cupcake. Little do you know… within hides something special.
Matcha Chocolate Chip Cupcakes 10

The crumbs are tight and moist, fluffy and flavourful.
Matcha Chocolate Chip Cupcakes 11

I know I mentioned above about never ever having too much chocolate but I really do think I was a little heavy-handed.  How can one resist! Thing is, Matcha has a very delicate bright flavour whereas chocolate has a deeper richness. While this is a good contrasting pairing, I felt that the Matcha flavour was a little overshadowed. So the recipe below reflects the adjustment necessary so that the Matcha shines through and makes its presence clearly known.

This won’t be the last Matcha recipe I’ll try, that I know.
Do you have any suggestions or recipes for me to try?


“Beloved, let us love one another: for love is of God; and every one that loveth is born of God, and knoweth God.” (1 John 4:7)

Line divider

Matcha Chocolate Chip Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 muffins, 24 regular cupcakes, 40 mini cupcakes
  • 2 cups Flour
  • ½ tbsp Baking Powder
  • ⅔ cup Milk
  • 2 tbsp Matcha Green Tea Powder
  • ¾ cup (1½ stick) Butter, softened
  • 1½ cup White Sugar
  • 2 Eggs
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • ½ cup Dark Chocolate Chips
  1. Preheat the oven to 350F or 170 C. Line a cupcake pan with cupcake liners.
  2. Whisk flour & baking powder together in a bowl.
  3. In another bowl, mix the milk and matcha powder & set aside.
  4. In a large mixing bowl, cream the butter & sugar until pale & fluffy.
  5. Add the eggs, one at the time, beating well after each addition, finishing with the egg yolk.
  6. Mix in vanilla extract.
  7. Add ⅓ of the flour mixture & ½ of the milk and matcha mixture, and mix well.
  8. Add another ⅓ of the flour & the rest of the milk. Finish with the rest of the flour, reserving 1 tbsp to stir with the chocolate chips.
  9. Fold in chocolate chips.
  10. Spoon the batter in the cupcake liners and bake for 22 to 25 minutes, or until the top of the cupcakes springs when touched.
  11. Let the cupcakes cool in the pan 5 minutes before removing to a baking rack.
  12. Cool completely before icing, if desired.


  1. Yay! You’re back with a recipe! Had never heard of matcha green tea powder before, but what a bright green! And the more chocolate the better, I’d say! (Loved the glimpse of your new kitchen work top too, very pretty!)

    • Thanks for dropping by, Ruth! 🙂 It’s been quite a while, hasn’t it? For more time each day! Matcha is a type of finely ground Japanese Green Tea. I love the pretty colour. Natural food colouring, I’d say. Thanks for your sweet words on the kitchen counter. 🙂 I hope to write more regularly, DV.

  2. My husband’s boss loves anything green tea. He would be thrilled to have cupcakes like these!

Tell me more!