Mint Matcha Chocolate Cups

matchacups.jpg

Happy March 1st! January absolutely dragged on, February just zoomed by, and now here we are. March is set to be a great one: my parents are visiting for a week, my sister and her husband are briefly making an appearance, St. Patrick’s Day is almost here, and it’s starting to feel like spring again. So much fun in store!

To kick things off, I made a very easy and surprisingly green treat. These mint matcha chocolate cups are modeled after reese’s cups (duh), which are one of my favorite sweets. But instead of peanut butter in the middle there’s this minty, matcha goo. The peppermint and chocolate hit the palate first and it sort of feels like you’re eating a junior-mint-reeses-hybrid. But after a minute you really taste the matcha flavor and suddenly the whole experience is elevated and much trendier.

ingredients.jpg

bowl.jpg

whisking.jpg

inside.jpg

cupsinprogress.jpg

inprogress.jpg

overlaycups.jpg

cup.jpg

So, the whole thing couldn’t be easier. You make the matcha goo, you chill it while you melt chocolate, you add some chocolate to the mini cupcake liners, you add the matcha goo, you top with more chocolate. Done.

MINT MATCHA CHOCOLATE CUPS

1 tbsp unsalted butter, softened

2.5 tbsp heavy cream or whole milk

1/4 + 1/8th tsp peppermint extract

1 cup + 3 tbsp powdered sugar

2.5 tsp matcha powder

15 oz bittersweet chocolate chips

Combine the butter, milk/cream, sugar, matcha, and peppermint in a bowl until filling is creamy and smooth. Transfer to some parchment paper and chill.

Add some water to a small saucepan and bring to boil. Place a heatproof bowl over the saucepan and then add the chocolate chips to the bowl, stirring them continuously until everything is melted.

Line a mini cupcake pan with paper liners. Add some chocolate to each paper liner, and use a spoon to move some of the chocolate up the walls. Place in the freezer to harden for a minute. Then pull the tray back out.

Add some of the matcha filling to each chocolate base, right in the center. Then top it all off with the rest of the chocolate. Place tray back in freezer so that everything can harden.

Sprinkle tops of cups with matcha powder. Enjoy!

halfcup.jpg

I keep these in the fridge because I like when they’re harder rather than all melty, plus they’re easier to hide from Mark that way for some reason. Every time I bite into one I get giggly over the sight of the green filling. So festive. The Irish blood coursing through my veins is so very proud.

If these were easy to ship (I just have a feeling they’re not) I would send them to all my long distance girlfriends with notes that said “We’re a Matcha that’s Mint to Be!” … I know. I’m the cheesiest. Life’s too short to not embrace it. And I thought some of you might get a kick out of it. Should we have a contest of cheesy matcha related captions? If you’re inspired, comment!

bittencup.jpg

insides.jpg

Okay. Time to sign off and start preparing for my family to arrive! I’m so excited. Have a sweet weekend, friends!

closeupcup.jpg