My sister came to me a few weeks prior to her birthday party and asked me to make cupcakes for her Japanese/Asian-themed party. What better way to kill two birds with one stone than for this month’s Iron Cupcake challenge using the “Chocolate with a Twist” theme. You can vote for me starting December 25h and help me win, if you’d like.

An exotic mix of flavors, a mocha laced chocolate cupcake filled with red bean paste and green tea matcha frosting, these cupcakes are not for the faint of heart. The flavors are fairly eclectic and can be somewhat of an acquired taste. However, they work together beautifully creating a unique blend of decadence and cultural surprise.

Thankfully, the majority of the folks who attended her party were up for the challenge to the good ol’ ‘buds and actually enjoyed the mix of flavors.

Red Bean Paste

• 1 jar sweetened red beans (found at the Filipino market in the ‘halo halo’ section)
• 1/2 cup powdered sugar, plus a little extra

1. Drain the beans well by letting them sit in a colander for approximately 30 minutes.
2. Blend beans and sugar in a food processor until thick consistency. You may need to add a bit more sugar to create a thicker paste. The paste will still be fairly sticky.
3. Refrigerate until ready to use in cupcakes.

Chocolate Cupcakes

24 cupcakes

• 3/4 cup (1-1/2 sticks) butter
• 2 cups sugar
• 3 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cocoa powdered
• 2 tablespoons instant espresso powder
• 1-1/2 cups milk
• 2 teaspoons vanilla

1. Pre-heat oven to 350 and line cupcake pans with 24 cupcake papers.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating 30 seconds after each addition.
4. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
5. Measure the milk and vanilla into a measuring thing.
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 1/2 full. Plop a 1/2″ ball of bean paste in each. Cover with batter using the back of a spoon until each cup is about 2/3-3/4 filled.
8. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Green Tea Frosting

• 2 sticks butter, soft
• 8 ounces cream cheese, soft
• 3 cups powdered sugar
• 1 1/2 tablespoons matcha powder (plus a bit extra for sprinkling over the top for garnish, if desired)

1. Beat butter and cream cheese at medium speed until creamy.
2. Blend powdered sugar and matcha powder into the butter/cream cheese mixture.
3. Add more matcha if desired and more powdered sugar if its not thick enough.

This month, I’m competing to win:
Betty Turbo, Cupcake earrings from Lots of Sprinkles, a piece by Cakespy, and cupcake pincushions from Sweet Cuppin Cakes Bakery and Cupcakery Supply. Plus Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, the Cupcake Courier, and Taste of Home books. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Notes:

• Again, sorry for the uninteresting pics… I still haven’t caved in to buy a new lens for my digital SLR and I have to rely on my not-so-fun point-and-shoot
• I have to give a shout out to the Cupcake Blog for helping me come up with this idea which I took and modified a bit on my own.