If you haven’t already seen hi-hat cupcakes all over the Internet, you are missing out. Adorable, right? Hi-hat cupcakes get their charm from a swirly mound of chocolate-dipped frosting– often marshmallow fluff or some other monstrously sweet topping. If you’re like me, and love dessert, but don’t necessarily crave super-sweet eats (don’t ask how this makes sense) the solution comes in the form of matcha.
Matcha is a finely ground powder of green tea used in traditional Japanese tea ceremonies. The tea tastes innately vegetal at first, ending on a note of mellow sweetness. When incorporated into a standard vanilla cupcake recipe, the dessert takes on matcha’s strong flavor profile, balancing the sweetness coming from that two-inch pile of frosting for which hi-hat cupcakes are known and loved.
You most likely cannot eat a hi-hat cupcake daintily; steer into the skid and embrace the frosting on your nose!
For the cupcakes:
1 1/2 cups all-purpose flour
3 tablespoons matcha
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs, at room temperature
2/3 cup cane sugar
1 1/2 sticks (6 ounces) unsalted butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1/2 cup milk, at room temperature
For the frosting:
4 sticks (2 cups) unsalted butter, softened
2 cups powdered sugar (plus ~1/2 cup extra if needed), sifted
1 teaspoon vanilla extract
For the topping and filling:
1 2/3 cups dark chocolate chips
3 tablespoons coconut oil
~2 tablespoons raspberry jam
- Make the cupcakes: Preheat the oven to 350º F and grease a 12-cup muffin tin with cooking spray (or place cupcake liners in the cups.)
- Sift flour, matcha, baking powder, and salt into a small bowl and whisk to combine.
- Beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes, then stream in the butter.
- While mixing, add half the matcha mixture. Then add the milk, mix slightly, then add the rest of the matcha mixture, being careful not to overmix.
- Divide evenly in prepared tins and bake for 18-20 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling wrack and let cool completely.
- Make the frosting: With an electric mixer, whip the butter until light and fluffy. Slowly add the powdered sugar 1/2 cup at a time, adding the final half cup if the frosting doesn’t seem sturdy enough. Add vanilla extract and whip to combine. Let frosting cool to room temperature on the counter.
- Make the topping: Melt chocolate chips and coconut oil in the microwave on 30-second intervals, stopping to stir after each heating session. When oil and chocolate are mostly melted, stir until smooth and shiny.
- Put it all together: Use a small, sharp knife to cut a core in the cupcakes. Fill each core with (about 1/2-1 teaspoon) raspberry jam.
- Place about half the softened frosting in a piping bag (or make your own using a large ziplock bag with the corner snipped off.) Pipe a hefty mound of frosting onto each cupcake.
- Freeze cupcakes for about 20 minutes (or until the frosting is firm to touch.)
- Place melted chocolate mixture in a deep liquid measuring cup or bowl and dunk the frozen cupcakes in until the frosting is covered. Keep cupcakes upside-down for a few seconds to let excess chocolate drip off.
- Decorate with a dusting of matcha if desired. Place cupcakes in the refrigerator for 5 minutes to set. Serve immediately, or keep in the refrigerator until ready to eat.
- Desserts, Cupcakes
- About 12 cupcakes