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.