I don’t know what happened, but February 14th as a grown up is the day of spending money on overpriced fixed menus and edible arrangements. I’m not a fan of so-so dinners that cost at least $150 per person. (I felt the inner coupon-clipper in me come out even as I typed those words.) Can’t we just keep things simple?
For Valentine’s Day this year, I’m throwing things back to my younger days and creating a colorful treat that reminds me of all the candy and chocolate I used to get. So here’s some green tea cupcakes with chocolate chips, covered raspberry frosting, and topped with a luscious square of Ghirardelli Valentine’s Day Impressions.
I am particularly excited to partner with Ghirardelli to bring this treat to you because their chocolates are near and dear to my heart. The company is based in San Francisco, and if you’ve ever been to the city, you’ll probably know about that little place by Fisherman’s Wharf called Ghirardelli Square. My middle school was close by, and for 3 years, my daily bus ride would take me past that iconic Ghirardelli sign. I can’t tell you how much piggy bank money went to buying their delicious chocolate squares. I have no regrets.
Because I grew up on Ghirardelli, I turn to them when I need chocolate for my baked goods. Their baking products have that smooth-melting chocolate taste that I want in my treats. I get so many compliments when I use their baking chips to make chocolate bark!
Please tell me that you are ready to make this fun treat. I have been obsessed with green tea matcha powder lately because they add such a lovely taste and fun color to my food! I tucked in a lot of chocolate chips in these cupcakes so that you could get a hit of chocolate with every bite. As for the frosting, I purposely under-frosted them because that’s just my personal preference. I’m usually in it for the cake. But feel free to slather on the frosting to your heart’s desire!
Green Tea Cupcakes & Raspberry Frosting
- 2 cups (240g) all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 TBS green tea matcha powder
- 2 large egg whites, at room temperature
- 1 cup (190g) granulated white sugar
- 4 TBS butter, melted
- 1 cup (240ml) lowfat milk
- 1/2 cup (110g) lowfat yogurt
- 2/3 cup (110g) semi-sweet baking chips
- 4 TBS (55g) butter, melted
- 8 oz (225g) lowfat cream cheese, at room temperature
- 2 cups (240g) confectioner's sugar
- 2 TBS raspberry jam
- 1/3 cup (35g) fresh raspberries
- 12 Ghirardelli Valentine’s Day Impressions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin tins with paper liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and matcha powder.
- Using an electric mixer, mix the egg whites, sugar, butter, milk, and yogurt until well incorporated, about 2 minutes. Next, incorporate the flour mixture to the wet ingredients in several batches: add some flour to the wet ingredients, then beat everything with an electric mixer until everything is mixed. Repeat 2 more times. Fold in the chocolate chips.
- Pour the batter into the muffin tins. If it looks like the muffin tins are filled up and you still have a lot of batter leftover, just make one or two additional cupcakes. Bake for about 18 to 20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Let them cool completely (about an hour) before frosting.
- When the cupcakes have cooled, prepare the frosting. In a medium bowl, mix the butter and cream cheese with a rubber spatula. You can also mix them with your electric mixer and the paddle attachment. When the butter and cream cheese are mixed well, add the confectioner’s sugar and mix well. I did this in 3 batches. Mix in the raspberry jam. Smash the fresh raspberries with a fork, and fold it into the frosting.
- Frost the cupcakes and top them with a square of Ghirardelli Valentine’s Day Impressions.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.