Vegan Matcha Cupcakes with Dark Chocolate

Craving cupcakes that are both indulgent and a little lighter? Try these vegan matcha and dark chocolate cupcakes—the perfect pairing of rich cocoa and the delicate notes of organic matcha. They’re ideal for afternoon tea or a special occasion.

Matcha isn’t just delicious—it’s naturally rich in antioxidants and supports steady energy. Combined with dark chocolate, a natural source of magnesium and a real mood booster, these cupcakes feel like a treat while staying balanced.

Prep time:

20 minutes prep, 40 minutes baking (+ 12 hours resting for the matcha cream)

Ingredients for the chocolate muffins:

• 150 g soy milk
• 1 tbsp apple cider vinegar
• 60 g coconut sugar
• 200 g unsweetened pear purée (applesauce works too)
• 210 g sifted spelt flour
• 50 g unsweetened cocoa powder
• 1 sachet baking powder
• 100 g olive oil

How to make the muffins:

1. Make the base: Mix the soy milk with apple cider vinegar and let it rest for a few minutes. This creates a plant-based “buttermilk” effect.
2. Add the ingredients: Whisk in the coconut sugar and pear purée. Sift in the flour and cocoa, add the baking powder, then fold in the olive oil. Mix just until combined.
3. Bake: Fill muffin moulds and bake at 180°C for about 40 minutes. Let cool before filling.

Ingredients for the chocolate centre:

• 100 g plant-based milk
• 20 g rapeseed oil
• 125 g dark chocolate

How to make the chocolate centre:

1. Make the filling: Heat the plant-based milk with rapeseed oil until it reaches a boil. Pour over the dark chocolate and stir until smooth.
2. Fill the muffins: Once the muffins are cool, make a small hole in the centre and fill with the chocolate ganache.

Ingredients for the matcha cream:

• 200 g soy milk
• 30 g light brown cane sugar
• 100 g cocoa butter
• 135 g cold soy milk
• 2 tsp our organic ceremonial matcha

How to make the matcha cream:

1. Make the base: Bring the soy milk and sugar to a boil. Pour over the cocoa butter, then blend for about 60 seconds.
2. Add matcha: Add the cold soy milk and matcha, then blend again. Cover directly on the surface and rest in the fridge for at least 12 hours.
3. Whip: Once chilled, whip like a chantilly until light and airy. For a smooth matcha integration, you can use our bamboo whisk (chasen).

Assemble the cupcakes:

1. Fill the cooled muffins with the dark chocolate ganache.
2. Using a piping bag, top with whipped matcha cream. Dust with a little matcha to finish.

Matcha Matcha tip:

For precision dosing and a clean, consistent result, use our bamboo matcha scoop (chashaku).

Nutritional notes:

These cupcakes are a great source of antioxidants thanks to matcha and dark chocolate. They’re also rich in fibre thanks to spelt flour and pear purée, making them more satisfying than classic cupcakes.

When to enjoy them?

Perfect for a special occasion, afternoon tea, a celebration—or as a dessert when you want something indulgent that still feels light.

Which diets does this fit?

Ideal for a vegan diet. It can also be adapted for gluten-free diets by swapping the spelt flour for a gluten-free flour blend.

Enjoy!

Useful links

• Discover our organic ceremonial matcha to make these cupcakes.
• Also try our matcha latte recipe for another green tea favourite.
• Are you a professional? We also supply matcha for cafés and businesses: matcha supplier for professionals