Fresh mint-infused chocolate chip cupcakes topped with a delicate chocolate matcha cream cheese frosting. #festive #cupcakes #matcha #frosting #creamcheese #dessert #soyfree #vegan
With Saint Patrick’s Day approaching and the mint in the garden flourishing, I’ve been on a bit a mint chip kick. For a slightly different take on this classic flavor combination, the mint flavor is incorporated throughout the cupcake batter by infusing the vegan butter with fresh mint leaves. Then a generous amount of dark chocolate chips are stirred in ... because chocolate ;). For an extra festive touch, Tea Forte’s chocolate matcha tea is used to color the frosting a light mint green and add a unique subtle flavor (use this link for 20% off*).
Yields 12 muffins
Ingredients:
Cupcakes:
1 1/4 Cup all purpose flour
1/4 Cup whole wheat pastry flour (or additional all purpose flour)
1/2 Cup turbinado sugar
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Tablespoon ground flax seed
1/4 Teaspoon salt
5 Tablespoons butter
1/4 Cup (tightly packed) fresh mint leaves
1 Cup non dairy milk
2 Teaspoons lemon juice
1 Teaspoon vanilla
3/4 Cup dairy free chocolate chips
Frosting:
1 Container Violife original cream cheese, room temperature (other brands of vegan cream cheese will work too, but this is my favorite)
2.5 Ounces earth balance butter, room temperature
1 Cup powdered sugar, sifted
2 Teaspoons Tea Forte chocolate matcha (or more if a deeper green color is desired)
Directions:
Cupcakes:
Preheat the oven to 350 degrees and spray a muffin tin with baking spray.
In a small sauce pan, bring butter just to a boil and then turn off the heat. Add the fresh mint leaves and let sit while assembling the rest of the ingredients.
In a medium mixing bowl, stir together the flours, sugar, baking powder, baking soda, ground flax seed, and salt.
In a separate bowl, combine the milk and the lemon juice. Let sit for a minute then stir in the vanilla. Place a small strainer over the bowl and pour the butter mixture into the strainer, using a spoon to squeeze out any extra butter from the mint leaves. Stir to combine the wet ingredients before adding to the dry mixture.
Mix to combine the wet and dry ingredients then stir in the chocolate chips.
Bake for 20 minutes, or until a toothpick comes out clean.
Allow to completely cool before frosting
Frosting:
Whip the cream cheese and butter together until light a fluffy. Slowly add in the powdered sugar while stirring until completely combined. Add the vanilla, matcha, and any desired food coloring and whip for an additional minute to completely combine.
Frost cupcakes and chill in the refrigerator to allow the frosting to firm up.
*offer valid only for new Tea Forte customers
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