A little while ago, I received a box of chocolate in the mail:
Chupon Chocolate! Chupon Chocolate is made by infusing imported Swiss Neuchâtel chocolate with natural ingredients, like green tea or chipotle and cinnamon.
Besides the two varieties of drinking chocolate, the little white boxes were samples of various chocolate squares. I tried the Mayan Drinking Chocolate, which I found delicious, but slightly too hot for me. It’s got a pleasant slow burn, but it’s just a shade too much for the level of heat I like (which, I’ll be honest, I’m a wimp, so while I like heat and spice, I can’t handle too much). I was planning on making brownies using this as well, but I just haven’t had the chance yet.
The three of us also tried the Green Tea White Chocolate squares–The bambino LOVED these. As in he ate two of the three, leaving Jay and I to split the last one. I thought these were interesting, in a good way. They taste exactly like tea-flavored white chocolate. It’s a little weird, but it works. I also made some cupcakes they have featured on their website:
Green Tea White Chocolate Cupcakes topped with Cream Cheese Frosting, using the Green Tea Drinking Chocolate.
I did notice right off the bat when melting the chocolate, it was much smoother than white chocolate I’ve gotten in the store (I won’t name names–Not this time, anyway!). Usually, I’ve found that white chocolate is rather fussy and it ends up grainy. Not so with Chupon, which makes me wish they offered non-green-tea-infused white chocolate.
The cupcakes were delicious–The flavoring is present, but not overwhelming. And the cake is perfect–Delicate crumb and (yes, I’m goign to say it) moist. Already half of them are gone, which means I’m going to need to make them again soon.
- For the Cupcakes:
- 1½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- 4-oz Chupon white matcha chocolate, chopped
- 1 tsp vanilla extract
- 1 cup plus 1 tbsp milk
- For the Frosting:
- 4-oz cream cheese, room temperature
- ¼ cup butter, room temperature
- 1-oz Chupon white matcha chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 3 tsp milk or cream
- 2-3 cups confectioners’ sugar
- 2 oz Chupon white matcha chocolate for garnish
- Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
- In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
- Divide batter evenly into prepared muffin cups. Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip. Cool on a wire rack.
- Make the frosting: In a large mixing bowl, cream together cream cheese, butter and melted white macha chocolate. Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish to pipe it onto the cupcakes instead of spreading it with a knife).
- Spread frosting onto cupcakes with a knife, or transfer to a pastry bag fitted with a wide tip and pipe onto cooled cupcakes. Sprinkle the top with Chupon white matcha chocolate for decorative garnish.
I will admit, when I made the frosting, I omitted the melted white chocolate, both from sheer laziness, as well as greed. I wanted to keep enough to make the cupcakes again…Probably this weekend!
DISCLOSURE: I was provided products from Chupon Chocolate but no other compensation. All opinions and thoughts are my own.