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Matcha Green Tea Cupcakes with White Chocolate Ganache
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Small Saucepan
  • Whisk

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon matcha powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup milk
  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream

Instructions
 

  • Preheat the oven to 350°F and line a muffin tin with 4 cupcake liners.
  • In a mixing bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt until evenly combined.
  • Add the egg, melted butter, and milk to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
  • Divide the batter evenly among the 4 liners, filling each about two-thirds full.
  • Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • While the cupcakes cool, place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam, then pour it over the chips.
  • Let the mixture sit for 1 minute, then stir until the ganache is smooth and glossy. Spoon or spread the ganache over each cooled cupcake.

Notes

Let the ganache thicken slightly before spreading if you prefer a thicker layer rather than a thin glaze. These cupcakes keep well in an airtight container at room temperature for one day or in the fridge for up to three days. If the ganache firms up in the fridge, let the cupcakes sit out for 15 minutes before serving so it softens again.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Small Saucepan, Whisk