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:

  1. Preheat an oven to 335 degrees Fahrenheit. (170 degrees Celsius)
  2. Sift the flour, baking powder and matcha into a bowl. Set aside.
  3. In a separate bowl, beat eggs until frothy with an electric hand mixer.Add the sugar and vanilla.
  4. Combine the contents of the flour/matcha bowl with the egg/sugar mixture.
  5. Pour the white chocolate bits and cream into a saucepan.
  6. Melt the chocolate over medium-low heat.
  7. Stir the chocolate cream into the combined flour and egg mixture.
  8. Using an ice cream scoop, divide the cake batter into cupcake cases.

For the filling:

  1. With a paddle attachment on a KitchenAid or on high speed with a handheld mixer, combine the cream cheese and Nutella.
  2. Add the egg. Next, mix in the vanilla, sugar and tapioca starch.
  3. Drop ½ teaspoons of the Nutella filling on top of the cupcakes. 
  4. Using a chopstick or knife gently swirl the chocolate into the batter.
  5. Bake for 23 minutes or until a toothpick inserted into the center comes out clean.