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Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe

★★★★★

4.9 from 585 reviews
  • Author: Naomi
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delight in these elegant Matcha Cupcakes topped with a luscious Whipped Matcha White Chocolate Ganache. Perfectly moist and fluffy cupcakes infused with earthy matcha, paired with a rich, creamy ganache that combines the sweetness of white chocolate with the subtle bitterness of matcha. Garnished with fresh strawberries for a refreshing finish, these cupcakes make a stunning treat for any occasion.

Ingredients

Scale

For the Matcha Cupcakes

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 1/4 cups cake flour
  • 2 tbsp matcha powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

For the Whipped Matcha White Chocolate Ganache

  • 1 cup chopped white chocolate
  • 1 1/2 cups heavy whipping cream (divided)
  • 1 tbsp matcha powder
  • 2 tbsp hot water

To Garnish

  • Fresh strawberries

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ (180℃) and line a cupcake pan with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan.
  2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, matcha powder, baking powder, and salt to combine them evenly. Set aside for later use.
  3. Cream Butter and Sugar: Using a hand or stand mixer with a paddle attachment, beat the unsalted butter and granulated sugar on high speed until the mixture becomes pale and fluffy, about 3-4 minutes. Scrape the sides of the bowl to incorporate all ingredients evenly.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture. Beat again until fully combined and smooth.
  5. Combine Wet and Dry Ingredients: Sift half of the dry ingredients into the wet mixture, mixing on low speed until just combined. Gradually pour in the milk and blend until incorporated. Sift in the remaining dry ingredients and gently beat just until mixed. Be cautious not to overmix to keep the cupcakes tender.
  6. Fill Cupcake Liners: Spoon the batter evenly into each muffin cup, filling them about two-thirds full. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
  7. Bake the Cupcakes: Place in the preheated oven and bake for 15-18 minutes. Check doneness by inserting a toothpick into the center of a cupcake—it should come out clean or with a few moist crumbs.
  8. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Make the Ganache Base: In a heatproof bowl, combine the chopped white chocolate with 1/2 cup (120 ml) heavy cream. Melt the mixture using a double boiler setup (placing the bowl over simmering water) or microwave it in 30-second intervals, stirring after each until smooth and fully melted.
  10. Add Remaining Cream: Stir in the remaining 1 cup of heavy cream into the melted white chocolate until well combined.
  11. Chill the Ganache: Cover the bowl with cling wrap and freeze the mixture for 30-45 minutes until it is cold but not frozen solid. Alternatively, refrigerate for at least 4 hours or overnight for best results.
  12. Prepare Matcha Paste: In a small bowl, sift matcha powder and mix it with hot water to form a smooth paste, ensuring there are no lumps.
  13. Whip the Ganache: Pour the matcha paste into the chilled white chocolate mixture. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on medium-high speed until stiff peaks form, creating a light and fluffy whipped ganache.
  14. Pipe the Ganache: Fit a piping bag with a star tip and fill it with the whipped ganache. Pipe the cream decoratively onto each cooled cupcake.
  15. Garnish and Serve: Top each cupcake with fresh strawberries for a beautiful and tasty garnish. Serve immediately and enjoy your matcha cupcakes!

Notes

  • Do not overmix the batter to avoid dense cupcakes.
  • Ensure the ganache mixture is cold before whipping to achieve the lightest texture.
  • Chilling ganache overnight enhances the whipping process and flavor.
  • Use high-quality matcha powder for the best flavor and vibrant color.
  • Fresh strawberries add a pleasant contrast, but you can substitute with other fresh berries as desired.
  • Prep Time: 35 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Keywords: Matcha cupcakes, white chocolate ganache, whipped ganache, green tea cupcakes, dessert cupcakes, matcha dessert

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Find it online: https://naomifletcher.com/matcha-cupcakes-with-whipped-matcha-white-chocolate-ganache-recipe/