16 November 2015

Recipe 09 - Mini KitKat Cupcakes with Matcha Buttercream Frosting

Mini KitKat Cupcakes with Matcha Buttercream Frosting
-Recipe-
Thé chocolaté caké basé workéd réally wéll with thé Kit Kat insidé. Thé chocolaté part has méltéd into thé caké so thé téxturé of thé wafér réally stands out comparéd to thé soft and moist chocolaté caké basé.  If you éat thé Kit Kat on top with thé matcha buttércréam, it’s prétty much liké éating a match flavouréd Kit Kat! Yum!
Ingredients


For the cupcakes
  • 1 cup + 2 tablespoons all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extrat
  • 2/3 cup buttermilk
  • Mini Kit Kat bars, broken into single wafers (1 wafer for each mini cupcake)
For the matcha frosting
  • 2 tablespoons of milk
  • 1 tablespoon of matcha powder
  • 1 stick (1/2 cup) butter, room temp
  • 3 cups icing sugar

Instructions

For the cupcakes

  1. Preheat the oven to 350F. Line a mini cupcake pan with 24 paper liners.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
  3. In a large mixing bowl, beat together the sugar and oil until smooth. Beat in the egg and vanilla. Alternating between the flour and buttermilk, gradually add the flour in 3 parts and the buttermilk in 2 parts.
  4. In one liner, scoop enough batter to cover the bottom (about half a tablespoon). Cut one Kit Kat wafer in half then place one half in the batter. Push it down a little bit but not all the way to the bottom. Scoop enough batter (half of a tablespoon) on top to cover. Repeat with the remaining cupcakes. Bake 12-14 minutes or until a toothpick inserted in the middle comes out almost clean (you want a little bit of chocolate so they aren’t too dry). The tops may sink slightly if you didn’t have enough batter to cover to the top. Cool completely.
For the frosting

  1. In a small bowl, combine the matcha powder and milk and stir until a smooth paste forms. It is important that you get rid of any clumps as best you can.
  2. In a mixing bowl, beat together the butter until smooth. Add in icing sugar and matcha mixture and beat until thickened.
  3. Transfer to a piping bag and frost the fully cooled cupcakes. Top with the other half of the Kit Kat wafer.

Source>> Mini KitKat Cupcakes with Matcha Buttercream Frosting