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1
Break the chocolate into small pieces.
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2
Add butter, and melt in a double boiler about 50C.
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3
(Do not let the water get too hot!
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4
It should be hot, but cool enough to touch without burning)
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5
While the chocolate is melting, combine the eggs and sugar in a mixing bowl.
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6
(Whisk together lightly, but there is no need to beat them.)
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7
In a separate bowl, mix the dry ingredients together.
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8
(Many recipes ask you to sift the dry ingredients twice, but here you can just mix it and set it aside).
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9
When the chocolate and butter from Step 2 have melted, remove from the double boiler and mix together.
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10
Preheat the oven to 150C.
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11
While the chocolate mixture from Step 5 is still warm, add it all at once to the egg mixture from Step 3.
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12
Stir to mix these together.
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13
You just want to whisk until the mixture is uniform!
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14
Sift the dry ingredients from Step 4 into the mixture from Step 7.
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15
Without kneading, fold the dry ingredients into the wet ingredients using a rubber spatula.
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16
You should mix it very lightly.
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17
Spoon the batter into the muffin cups until they are a little more than half full.
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18
(about 65g of batter per cup)
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19
Break the chocolate for garnish into small pieces, and sprinkle into each cup.
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20
I used what was leftover (you could omit this, but I wanted to use the leftover chocolate)
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21
Bake in an oven preheated to 150C for 20 ~ 25 minutes (the cupcakes are done when a skewer inserted into the middle comes out clean).
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22
150C may seem too low, but if the temperature is higher, the cupcakes will brown and the beautiful matcha colour will be lost.
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23
I recommend baking at low temperature!
