Chocolate Matcha Cupcakes

The low-fat chocolate milk in this cupcake keeps the cake light. Despite the double dosage of chocolate milk into chocolate cake mix, surprisingly the sponge is not tooth aching sweet. Strong green tea matcha cream adds a bitter but pleasant layer of contrast and yumminess!


For the cupcakes:

  • 1 package Devil's Food chocolate cake mix
  • 1 cup low fat chocolate milk
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil

For the green tea matcha cream:

  • 1 1/2 cups heavy cream
  • 1 cup powdered sugar
  • 2 1/2 tablespoons matcha powder
  • 1 teaspoon vanilla
  • Optional: chocolate chips for garnish

Ninja Note: Matcha powder is available at Asian markets and at Amazon.


For the cupcakes:

Beat together the cake mix, chocolate milk and vegetable oil. Add the eggs one at a time. Scrape the bowl. Beat again until the batter is smooth.

Divide the batter into 24 cupcake cases in muffin tins.

Bake at 325 for dark or coated muffin tins for 24 to 26 minutes / 350 for metal  (or until a toothpick comes out clean from the cupcake centers.)

For the matcha cream:

Beat all ingredients together. Pipe onto cupcake centers and garnish, if desired, with a chocolate chip.