The cupcake is rich enough without frosting. A sprinkling of powdered sugar on top of cooled cupcakes is lovely. However, if you care to amp up the dessert, whip up a pint of heavy cream with ½ cup of powdered sugar and 3 tablespoons of matcha tea powder. Serve on top of or alongside the cupcake.
For the cake batter:
- 150 g white chocolate (roughly chopped)
- 50 ml heavy cream
- 2 eggs
- 40 g sugar
- ½ tsp. vanilla extract
- 90 g cake flour
- 1 tsp. baking powder
- 3 ½ tsps. matcha powder
- For the filling to swirl into the batter:4 ozs. whipped cream cheese6 ½ ozs. Nutella1 egg1 tablespoon sugar1 tsp. tapioca starch
For the cupcakes:
- Preheat an oven to 335 degrees Fahrenheit. (170 degrees Celsius)
- Sift the flour, baking powder and matcha into a bowl. Set aside.
- In a separate bowl, beat eggs until frothy with an electric hand mixer.Add the sugar and vanilla.
- Combine the contents of the flour/matcha bowl with the egg/sugar mixture.
- Pour the white chocolate bits and cream into a saucepan.
- Melt the chocolate over medium-low heat.
- Stir the chocolate cream into the combined flour and egg mixture.
- Using an ice cream scoop, divide the cake batter into cupcake cases.
For the filling:
- With a paddle attachment on a KitchenAid or on high speed with a handheld mixer, combine the cream cheese and Nutella.
- Add the egg. Next, mix in the vanilla, sugar and tapioca starch.
- Drop ½ teaspoons of the Nutella filling on top of the cupcakes.
- Using a chopstick or knife gently swirl the chocolate into the batter.
- Bake for 23 minutes or until a toothpick inserted into the center comes out clean.