Spooky Halloween Matcha Cupcakes - Teaologists

Spooky Halloween Matcha Cupcakes

by Drew Richardson October 28, 2017

Spooky Halloween Matcha Cupcakes

 

The night is dark and full of scary things.


But that shouldn’t stop you from making some amazing treats for your friends and family, and of course, those little trick-or-treaters. Here’s a fun, no-bake cupcake recipe which you can easily make at home. It has the goodness of Matcha so you don't compromise on eating healthy when nocturnal spirits are out and about.


Thanks to Jenné from http://sweetpotatosoul.com for the recipe and photo. 


Serves 9


Ingredients


Chocolate cupcake base


    ½ c almond flour

    ½ cup raw almonds (or skip the almond flour and use 1 cup raw almonds)

    ½ c coconut flour

    2 tbsp cocoa powder (1 tbsp regular + 1 tbsp black cocoa powder)

    1 tsp espresso powder

    1 c Medjool dates, pitted


Matcha Icing


    1 cup coconut cream

    1 tsp agave, or coconut nectar

    1 tbsp matcha powder, or more if you want it greener (not too much though)


Raw Chocolate Ganache Cream


    ¼ c coconut nectar or agave nectar

    ¼ c cocoa powder (2 tbsp regular + 2 tbsp black cocoa powder)

    2 tbsp coconut oil


Instructions


Chocolate cupcake base


    Place almond flour, almonds, coconut flour, cocoa powder, and espresso in a food processor and blend until the almonds are ground and grainy.

    Add the dates, and blend until all of the ingredients have combined and are sticky. The texture should look similar to wet sand...though delicious.

    Line 9 mini cupcake tins with cupcake liners.

    Form the batter into 9 balls, and press them into the cupcake tin.

    Use your finger to create a deep well in the center of each cupcake.


Matcha Icing


    Place the coconut cream in a standing mixer, or a large bowl. Beat in the mixer, with a hand mixer, or with a handheld whisk until the cream is fluffy and holds a medium peak.

    Add the agave and matcha, and continue to beat until well combined.

    Scoop the icing into a piping bag or ziplock bag (before icing you'll cut on tiny tip off), and place in the refrigerator to firm and chill.


Raw Chocolate Ganache Cream


    Place the ingredients into a small mixing bowl, and whisk until combined and goopy.

    If you use the coconut nectar then the cream will be super sticky, sort of like molasses.

    Spoon about a teaspoon into the center of each cupcake.


Ice cupcakes


    Ice cupcakes with the green matcha icing.

    Sprinkle some black cocoa powder on top of the cupcakes, or drizzle some of the leftover chocolate cream onto the icing.

    HAPPY HALLOWEEN!!




Drew Richardson
Drew Richardson

Author


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