Dessert Food

Green tea chocolate cupcakes

2 September 2012

I drink green tea most days. I find it keeps me focused at work and keeps my insides warm and full and my hands busy. I love the refreshing aftertaste green tea leaves me with. I am new to the “tea scene” and have really only tried a few variations, but green is my current favourite. Which do you prefer?

Ever since my chance encounter with a Green Tea Kit-Kat from Japan, I have been seeking more green tea-inspired sweets. I came across a recipe for chocolate cupcakes with chai buttercream, and thought I’d improvise by using green tea instead.

These cupcakes are amazing. Unfortunately (or fortunately?) for me, Alex doesn’t have much of a sweet tooth. But even he thought these cupcakes were fabulous. The cake itself is moist and rich, whilst the subtly green tea-infused buttercream melts in your mouth.

This recipe can also be adapted for vegans as was originally intended, by using a non-dairy milk, non-dairy margarine, and creating your own buttermilk substitute by combining a non-dairy milk with vinegar.

Green tea chocolate cupcakes
Yields 12
  1. 1 cup buttermilk (sub 1 cup milk of choice + 1 tsp vinegar or apple cider vinegar*)
  2. ⅓ cup vegetable oil
  3. ¾ cup sugar
  4. 2 tsp vanilla
  5. 1 cup plain flour
  6. ⅓ cup cocoa powder
  7. ½ tsp baking powder
  8. ¾ tsp bicarb (baking) soda
  9. ¼ tsp salt
  1. ⅓ cup margarine
  2. 2 cups icing sugar
  3. 2 green tea bags
  4. 2 tbsp boiling water
  5. 2 tbsp milk of choice
  6. ¼ tsp cinnamon
  1. Preheat oven to 180°C/350°F (fan-forced: 160°C/320°F). Grease or line a 12-capacity muffin tin.
  2. In a small bowl, whisk together buttermilk (or substitute), oil, sugar and vanilla.
  3. In a large bowl, sift the dry ingredients and mix briefly. Add the wet ingredients and mix until combined.
  4. Pour batter evenly into each cupcake mould, until each is about half-full. Bake for 25 minutes. Let cool completely before coating with icing.
  1. In a tiny bowl or cup, brew the two teabags in the boiling water and let sit for 10 minutes. Squeeze bags well. Add milk and mix.
  2. Beat margarine with electric beaters until soft. Add tea liquid, sifted icing sugar and cinnamon. Beat for 5 minutes at medium speed until light and creamy.
  3. Ice the cupcakes and serve.
  1. For buttermilk substitute, combine vinegar and milk and whisk. Leave to sit for 5 to 10 minutes.
Adapted from Koko's Kitchen
Adapted from Koko's Kitchen
niveous moon

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  • Reply Paz 3 September 2012 at 2:54 am

    Your cupcakes look delish! I drink green tea all the time, but never eaten anything with green tea as part of the ingredients.

    • Reply Nicole 3 September 2012 at 12:57 pm

      I was at first skeptical of tea-infused desserts but they are always very yummy.

  • Reply Caroline 13 October 2012 at 1:18 pm

    Nicole, I made these, and they were marvellous! Instead of tea bags I used matcha powder which gives a stronger flavour. Took them to a BBQ and everyone loved them!
    As for the melt and mix shortbread…. I always made that as a kid too! It was one of my favourite recipes. Keep the wonderful recipes coming! X

    • Reply Nicole 13 October 2012 at 7:25 pm

      Oh Caroline, I’m so happy to have inspired you! I’ll have to try them next time with some matcha powder 🙂

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