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.
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:
- all-purpose flour
- matcha powder (a.k.a. green tea powder)
- baking powder
- coconut sugar
- plant-based milk
- 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.
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.
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!
- Small matcha cake
- Single serving matcha cookie
- Single serving matcha lava cake
- Matcha Danish rolls
- White chocolate chip matcha muffins
- 90 g dark chocolate (70%), chopped
- 100 mL full fat coconut milk
- 35 g all-purpose flour
- 1½ tsp matcha powder
- ¼ tsp baking powder
- pinch of salt
- 50 mL unsweetened plant-based milk*
- 30 g coconut sugar
- 15 g coconut oil
- In a bowl, mix the chocolate and coconut cream.
- 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.
- Let the mixture cool for about hour in the fridge or until the ganache is firm enough for piping.**
- Verwarm de oven voor op 160C.
- In a small bowl, mix the flour, matcha powder, baking powder and salt. Set aside.
- In a bowl, mix the coconut sugar and milk.
- Heat the mixture in the microwave, stirring in between, until the sugar is dissolved.
- While the mixture is still warm, stir in the coconut oil.
- Add the flour mixture and stir until combined.
- Divide the batter over two cupcake liners.
- Bake 14-16 min at 160C or until a cake tester comes out clean. Let the cupcakes cool completely.
- Take the ganache out the fridge and beat it until light and fluffy.
- Decorate the cupcakes with the ganache as desired.
- * I used almond milk
- ** If the ganache is too firm, reheat for 5 seconds in the microwave or until soft enough to pipe.