INGREDIENTS

• Matcha Batter
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 2 cups all-purpose flour
• • ½ cup sugar (increase to ¾ cup sugar for sweeter muffins)
• • 3 tsp baking powder
• • ½ tsp salt
• • 1 egg
• • 1 cup milk
• • ¼ cup melted butter
• Cocoa Batter
• • 2 Tbsp unsweetened cocoa powder
• • 1 cup all-purpose flour
• • ¼ cup sugar (increase to ¼ cup, plus 2 Tbsp sugar for sweeter muffins)
• • 1 ½ tsp baking powder
• • ¼ tsp salt
• • ½ egg
• • ½ cup milk
• • 2 Tbsp melted butter

DIRECTIONS

• Matcha Batter
• 1. In a medium bowl, sift together the dry ingredients and set aside.
• 2. Microwave the butter for 20-30 seconds until melted.
• 3. Add the milk to the butter, and whisk until incorporated. Add the egg and mix until combined.
• 4. Pour the wet ingredients into the dry ingredients and mix until just incorporated.
• Cocoa Batter
• 1. Repeat steps 2-5. (Microwave butter for about 15 seconds instead of 20-30).
• 2. Transfer batter to separate piping bags.
• 3. Preheat the oven to 350°F and line cupcake tins with cupcake liners.
• 4. Pipe the Matcha batter into the cupcake liners until ⅔ full.
• 5. “Inject” a dollop of the cocoa batter into the center of the Matcha batter until the cupcake liner is full.
• 6. Using a toothpick, swirl the two flavors together.
• 7. Bake for 18-20 minutes. Then, lower the temperature to 325°F and bake for an additional 5-7 minutes.
• 8. Cool and enjoy!