Matcha Cupcake With White Chocolate Ganache


I first thought of baking this when I stepped into a little indie cafe in London with my friend, Charm.

I ordered a green tea tart with white chocolate flakes, and I have never looked back since.

The cupcake recipe can be found here and Martha Stewart was a big help in teaching me how to make white chocolate ganache. However as usual, I will put the sponge recipe here:


  1. 24 cupcake papers or 1/2 sheet pan / 350 degree oven
  2. 1 cup (2 sticks) unsalted butter, room temperature
  3. 2 cups sugar
  4. 2 large eggs
  5. 2 large egg yolks
  6. 3 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1/8 teaspoon salt
  9. 1 cup milk
  10. 2 tablespoons matcha tea


  1. Beat butter on high until soft, about 30 seconds.
  2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  3. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
  4. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
  5. Mix matcha in with the milk. Add to the batter and mix until combine.
  6. Scoop batter into prepared into cupcake papers.
  7. Bake for 22-25 minutes until a cake tester comes out clean.


Have a freshly-baked Monday!


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