Matcha Green Tea Cupcakes with Chocolate Buttercream

green tea and chocolate cupcakes

I have a confession to make. I don’t really like tea.

Controversial I know.

I’m not a big tea drinker, I never have been. For years I would be the person going for afternoon tea and ordering a diet coke, or sipping on squash when the only alternative drink was designed for the children in the room. In my third year of uni I lived with a group of tea fanatic girls, who tried all they could to get me to love the stuff. I remember forcing down cups of tea so milky it was almost white, and topped up with as many as 4 heaped teaspoons of sugar, trying to mask the tea taste. At the time it was a struggle, but the mission was ultimately a success. Although its not my first choice, i’m quite happy to sit down to the occasional cup of tea. I’m pleased to say i’m now equipped for those times in life when only a cuppa will do (and all those times visiting Andy’s family in Yorkshire…).

green tea and chocolate cupcakes

Day to day i’m still really not a tea drinker, except for my morning cup of green tea. I always start the day at work with a green tea. Sitting around on the teeny chairs, knees squashed under tiny tables, I sip my green tea before the children arrive. It’s a moment of calm before the unique busyness of 2 year olds descends!

green tea and chocolate cupcake

These cupcakes are my first attempt at green tea flavouring in baking. I love how green the matcha powder makes the cakes. The green tea flavour is crisp and clean.  The cakes are simple and quick to put together, and I think the matcha powder makes them feel a lot fancier than they actually are.

Green tea pairs surprisingly well with chocolate. The buttercream is loaded with cocoa powder to make it rich and dark. Bright green sponge contrasting against the dark chocolate. Simple, but elegant.

matcha green tea and chocolate cupcakes

 green tea cupcake crumbs

Matcha Green Tea Cupcakes with Chocolate Buttercream

(makes 12)


for the cupcakes 

115g butter

115g caster sugar

15g matcha green tea powder

115g plain flour

1 teaspoon baking powder

2 eggs

4 tablespoons milk

for the butter cream

260g butter

200g icing sugar

60g cocoa powder

splash of milk


Preheat the oven to 180C/350F.

Line a muffin tray with 12 paper cases.

Begin by making your cupcakes. Cream together the butter, sugar and matcha powder, until soft and light.

In a separate bowl, sift together the flour and the baking powder.

Sift half of this flour mixture into your cake batter, along with one egg. Beat until combined. Repeat with the rest of the flour and the second egg.

Divide the mixture between the 12 paper cases.

Bake for about 18 minutes, or until the cakes are well risen and an inserted skewer comes out clean.

Transfer to a wire rack and cool completely.

While the cakes cool, make your buttercream.

Beat the butter until soft. Sift in the icing sugar and the cocoa powder and beat until combined. Add a splash of milk to loosen the mixture if necessary.

Spread or pipe onto your cupcakes.

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  1. Definitely have to try this one!

  2. What a nice idea!

  3. These look delicious! I’ve never used green tea in cooking either, but the colour is so beautiful I will have to give this a go!

  4. These sound intriguing . . . I love tea, all kinds of tea, not just the traditional black kind but I am not a huge green tea drinker and I usually have it flavoured with something else. I’ve seen lots of recipes recently using matcha green tea powder and I’m beginning to think I should give it a go. Although I am probably being swayed by the bright green colour. . .

    • The green colour was what tempted me too I think! It took me a while to get into green tea, to start with it tasted a bit like dirty water to me! I love its fresh taste now though.

      • Ha! Dirty water is a good description! Especially if you let it brew for too long. I put the timer on now if I’m going to have a cup – 2 mins maximum.

  5. Haha, very good idea!

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