Marbled Matcha Tea "Cup" Cake

I wouldn't consider this a cupcake persay, because the final product doesn't really fit the criteria for a cupcake. It isn't sweet, and has a denser texture; however, I did baked them in a muffin tin with paper liners so they do kind of look like cupcakes...and kind of like muffins.

They turned out good: pleasantly mild bitter taste and sweetness. The difficult part about this recipe though was that the chocolate batter had a consistency similar to cookie dough, but still workable.

I was inspired to do something with chocolate and matcha a while back, but after watching the movie "Chocolat" this morning I just had to do something with chocolate ^^. Some unsweetened baking chocolate from Trader Joe's, a good amount of green tea powder, what could be better ^_^.

Generally, I just break the chocolate up with my hands into the pre-divided sections and don't bother to chop it with a knife, but made the exception today since I wanted to melt the chocolate faster. A serrated knife cuts through bar chocolate like nothing else! And your less likely to damage the knife's edge compared to using a chef's knife. Loved it @_@.




I think this cake concoction would go well with a sweet beverage of some sort. I just tasted them with milk though, but I think a hot chocolate would have been good too, since the cakes aren't very sweet. One thing to keep in mind, however, is that the two different batters rose differently. Since the chocolate batter was more cookie dough-like, it didn't rise as well as the matcha batter. Also, while the matcha batter would fill out evenly into the paper liner when baked, the chocolate one didn't fill out as nicely (as you can see from the photo's). I don't mind though. It's all still good.











I'll put up the recipe I made up later on. For now, I really need to study ^^;