Matcha Cupcakes with Chocolate ♦ Vegan, For Two

Fluffy matcha cupcakes with a delicious, creamy chocolate frosting. A combination of bitter and sweet. These cupcakes are 100% vegan and are just as good as non-vegan cupcakes. Recipe for two so no leftovers.

matcha cupcakes with chocolate ganache frosting, vegan and recipe for two

Okay, let’s get serious. I need to know this about you: Are you a matcha lover? If the answer is yes, we have to be best friends. Because I’m in L-O-V-E with matcha (ssttt.. don’t tell my bf). Matcha, aka green tea, tastes so good! In baking, it makes the perfect combination of sweet and bitter. You either hate it or love it. Obviously, I’m the latter. So today, we’re going to make VEGAN matcha cupcakes with a delicious dark chocolate ganache. Yes, the ganache is also vegan! In addition, I made this recipe for two so you don’t have to worry about binging on leftovers. Gosh, I feel so healthy now.. How about you? 😉 

Matcha cupcakes, 100% vegan!

For the matcha cupcakes you’ll need just a few simple, plant-based ingredients. If you’re vegan, you’re most likely to have all these ingredients in your pantry:

  1. all-purpose flour
  2. matcha powder (a.k.a. green tea powder)
  3. baking powder
  4. salt
  5. coconut sugar
  6. plant-based milk
  7. coconut oil (or any other flavorless oil)

I used coconut sugar because I’ve seen quite a few vegans on the internet that don’t use/eat white sugar. I’m not a vegan myself so I don’t really have a preference. However, as using coconut sugar won’t do much harm to these delicious matcha cupcakes, I thought: why not? In addition, the coconut sugar adds a molassy flavor to the cupcakes. It’s really good. But don’t worry: If you don’t have coconut sugar or find it too expensive, you can use regular white sugar or raw cane sugar. It will still be tasty!

As for the plant-based milk: I like to use unsweetened almond milk when baking with plant-based products because almond milk has a very mild flavor and doesn’t have a sweet taste to it. Some plant-based milks, even when they’re unsweetened, have a natural sweet taste which will affect the flavor of your cupcake. If you don’t want to use almond milk, you can also try soy milk. Just make sure it’s unsweetened. Should you want to use rice milk or any other plant-based milk that’s naturally sweet, you might want to cut down the sugar a little bit.

matcha cupcakes with chocolate ganache frosting, vegan and recipe for two

What about techniques?

There are no special techniques to making these matcha cupcakes. However, the most important step to the cupcakes is to heat the milk and sugar. Because we’re making a small batch and don’t have butter to cream the sugar with, it’s important to dissolve the sugar before popping the batter in the oven. If you don’t dissolve the sugar in the milk, undissolved sugar will float to the top while baking. This will leave you with a gritty cupcake top instead of a smooth one. Not pretty. (Still edible though.) 

How to make vegan chocolate ganache

Finally, the vegan ganache. “Normal” ganache is usually made with heavy cream to give the ganache a rich and creamy taste. Because heavy cream has a high fat content, I felt substituting the cream with a plant-based milk like almond milk or rice milk wouldn’t yield a “real ganche”; it would lack the creamy flavor. Coconut milk on the other hand, is a plant-based milk that does have a high fat content! It’s naturally rich and creamy. Just like heavy cream! A perfect substitute. You must use full fat coconut milk though. The low fat kinds don’t make the ganache as rich as it should.

Keep in mind that coconut milk will give your ganache a slightly coconutty flavor (honestly, it’s barely there). If you don’t like coconut flavor, you could try using a plant-based milk like almond milk and combine it with vegan butter for richness. I’ve never tried it before though.

matcha cupcakes with chocolate ganache frosting, vegan and recipe for two

matcha cupcakes with chocolate ganache frosting, vegan and recipe for two

Dark chocolate, semi-sweet chocolate?

I recommend using your favorite chocolate. I love my chocolate very dark so I used 70% dark chocolate. If you use dark chocolate like me, the ganache will be very mildly sweet. Just the way I like it. However, for sweet-tooths, this frosting might not be sweet enough. So if you prefer a sweeter frosting, feel free to substitute with semi-sweet chocolate. Or even milk chocolate. Use whatever chocolate you like. Don’t be afraid to try new combinations.

More matcha recipes?

I’ve got your covered!

Matcha Cupcakes with Chocolate - Vegan and For Two
Serves 2
Fluffy matcha cupcakes with a delicious, creamy chocolate frosting. A combination of bitter and sweet. These cupcakes are 100% vegan and are just as good as non-vegan cupcakes. Recipe for two so no leftovers.
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Prep Time
2 hr 10 min
Cook Time
15 min
Total Time
2 hr 25 min
Prep Time
2 hr 10 min
Cook Time
15 min
Total Time
2 hr 25 min
Ingredients for the frosting
  1. 90 g dark chocolate (70%), chopped
  2. 100 mL full fat coconut milk
Ingredients for the cupcakes
  1. 35 g all-purpose flour
  2. 1½ tsp matcha powder
  3. ¼ tsp baking powder
  4. pinch of salt
  5. 50 mL unsweetened plant-based milk*
  6. 30 g coconut sugar
  7. 15 g coconut oil
Instructions
  1. In a bowl, mix the chocolate and coconut cream.
  2. Heat the mixture on low in the microwave while stirring in between. Heat no longer than 20 second in between stirring. Keep heating and stirring until the chocolate has melted completely.
  3. Let the mixture cool for about hour in the fridge or until the ganache is firm enough for piping.**
  4. Verwarm de oven voor op 160C.
  5. In a small bowl, mix the flour, matcha powder, baking powder and salt. Set aside.
  6. In a bowl, mix the coconut sugar and milk.
  7. Heat the mixture in the microwave, stirring in between, until the sugar is dissolved.
  8. While the mixture is still warm, stir in the coconut oil.
  9. Add the flour mixture and stir until combined.
  10. Divide the batter over two cupcake liners.
  11. Bake 14-16 min at 160C or until a cake tester comes out clean. Let the cupcakes cool completely.
  12. Take the ganache out the fridge and beat it until light and fluffy.
  13. Decorate the cupcakes with the ganache as desired.
Notes
  1. * I used almond milk
  2. ** If the ganache is too firm, reheat for 5 seconds in the microwave or until soft enough to pipe.
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2 thoughts on “Matcha Cupcakes with Chocolate ♦ Vegan, For Two

  1. Ze zien er weer perfect uit! Ik zou zo graag eens een recept van jou uitproberen, maar ik omdat ik van tevoren bijna zeker weet dat ik er letterlijk niks van ga bakken, begin ik er maar niet an. Vorige week zandkoekjes gemaakt.. en je wilt niet weten hoeveel moeite het me heeft gekost om er iets van te maken .Weet je dat ik nog nooit matcha thee heb gedronken . Daar moet ik eigenlijk wel iets aan doen. Ik ben heel benieuwd naar de smaak geworden nu. Ps. eindelijk tijd om wat filmpjes te kijken nu en tegelijk aan het lakken..

    1. Dank je wel, Deb! Wat leuk, echt een bak-en-lak tijd haha.. En oefening baart kunst! Zeker bij bakken. 10 jaar geleden had ik precies hetzelfde gezegd. Volgens mij heb ik dit weleens verteld, maar ik heb eens een taart gemaakt die aan de onderkant te lang gebakken was en de bovenkant nog rauw was haha.. Tot op de dag van vandaag geen idee hoe ik dat voor elkaar gekregen heb.
      En als je bitter niet erg vindt, moet je matcha maar eens proberen! Ik moet wel eerlijk toegeven: Het is een hate-it or love-it smaak. Ik vind het zo lekker, maar mijn vriend vindt het niet echt lekker hahaha…

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