Matcha moss chocolate Easter cakes (Cupcakes de chocolate con té matcha )

I prepared this recipe especially to celebrate Easter, and adapt this recipe from Thirsty for Tea (a beautiful blog)because her recipe to make the moss is wonderful (matcha).

I wanted to use chocolate bunnies but there were only big ones. Finally I made cookies with a bunny shape but you can use whatever you want.
I saw many moss recipes but this one was the best, with green tea, ground flax seeds and coconut. Delicious and healthy
And finally for garnish I used Rose buds petals (dried)
Usually are for tea but are beauty and edible.

The recipe for chocolate cakes is for 6 (for me Ok) but you can double the amount if you want more.
I wish everyone a Happy and blessed Easter to all!

Matcha moss : Thirty for Tea

Chocolate cupcakes : Celebrating sweets

Little cookie bunnies : Zimtkeksundapfeltarte.com

Chocolate Easter cakes (6 servings)

3/4 cup granulate sugar
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
2 medium eggs
2 tablespoons milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup hot coffe
(the coffe flavor will help intensify the chocolate flavor)

Method

Preheat oven to 180°c (350° F)
Place 6 liners in a muffin pan. Set aside
With a stand mixer or hand mixer combine sugar, flour, cocoa powder,baking powder,baking soda and salt.
Add eggs, milk, oil and vanilla extract and beat for 2 minutes. Add hot coffe and beat until just combined.

Divide evenly between 6 prepared muffins cups. Bake for approximately 15 minutes, until the tops spring back when you touch them and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool completely

Matcha moss cupcakes

Ingredients

3/4 cup of panko or cake crumbs
1/3 cup unsweetened dried coconut
2 tablespoon culinary matcha powder
1 tablespoon ground flax seeds
frosting for cupcakes

Method

In a bowl mix all the moss ingredients together (I mixed with a for to mix better)
Frost the cupcakes with a thin layer of frosting. (any frosting)
Dip the top of the cupcakes in the matcha moss.
Let the cupcake sit for a few minutes, then dip it in the moss mix a second time.
Repeat for all the cupcakes. If you d like add some flowers or candies.
I used Rose buds petals (dried)

Print recipe

Photo from Thirsty for Tea

Cupcakes de chocolate adornados con te matcha

Comments

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