Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting34

Posted by in Beans,Chocolate,Herbs & Flowers,Japanese-Inspired (Tuesday November 13, 2007 at 5:20 pm)

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

This combination was swiped right off of the menu of a restaurant I ate at last week. The dessert was green tea ice cream with warm chocolate sauce, adzuki bean, and mochi. Interestingly, I had used all the components (minus the mochi) in various cupcakes so it was just a matter of “cut and paste” with some tweaks. I really liked the combination in the ice cream dessert and it totally works as a cupcake, too. All around tasty treat for sure. I doubled up on the matcha in the frosting this time around. I wanted to really taste it… Hence the very deep green color.

And just a heads up, I have been itching to do a post about frostings. Why I have a handful of different chocolate ganache frostings and why I use a certain recipe at a certain time… Why I have a couple different cream cheese based frostings… Etc. A few people have asked me about this and I think it’s an interesting topic anyway. I am hoping to have ample time to explore various recipes over the Thanksgiving holiday. I doubt I will post next weekend as its my birthday and I do not plan on baking my own cake this year…

Red Bean Paste

1-1/4 cups red adzuki beans
2 tablespoons vegetable oil
1/2 cup sugar

1. Cover beans in cold water and soak uncovered, overnight.
2. Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
3. Drain and puree with a hand blender or in a food processor.
4. Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
5. Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
6. After the paste has cooled, scoop out 1/2″ balls. Cover loosely with plastic wrap so they won’t dry out.

Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

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. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. 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.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Note: Because you will be stuffing these cupcakes with bean paste, do not overfill. Stay close to 2/3s full or below. Also I like to preheat my oven to 375 then turn it down to 350 once I put the cupcakes in to make sure there are no cool spots which tend to result in cupcake overflow.

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Matcha Green Tea Frosting

2 sticks butter
8 ounces or 1 package of Philly cream cheese
3 cups powdered sugar
~2 tablespoons matcha powder

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (I find some matcha powder is stronger then others) and more powdered sugar if its not thick enough. 3 cups worked for me.

1. Top cooled cupcakes with the frosting.
2. Top with a mochi disk and a dusting of matcha.

Note: Never having made mochi before I did a quick google search and ended up with this quick method. After nuking the flour and water, I stirred it some and transfered onto a sheet of plastic wrap and formed it into a log. I left the log to cool then sliced into it with a knife and cut out circles with the end of a pastry tip. From there I dusted lightly in corn starch to prevent sticking. Note that you should keep the disks wrapped in plastic wrap until you serve the cupcakes as they go crunchy when left out in the air. The wrapped mochi held up well overnight.

34 comments for Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting »

  1. I really like the idea of that green tea frosting. I am going to keep my eyes open for matcha powder on my next shopping trip. I have never heard of it before.

    Comment by Paula from Only Cookware — November 13, 2007 @ 8:37 pm

  2. I’m saving the Matcha Green Tea Frosting recipe right now – looks amazing!!

    Comment by Pille — November 14, 2007 @ 1:20 am

  3. These look amazing!

    Comment by rachel — November 14, 2007 @ 9:31 am

  4. These look great! I love the dark green color you managed to get. I have previously mix and matched your recipes and had done this (adzuki bean paste and green tea cream cheese frosting) with a vanilla cupcake. Also delicious and a huge hit! Thanks for the inspiration!

    Comment by tracy — November 14, 2007 @ 10:04 am

  5. amazing!

    Comment by the tattooed mama — November 14, 2007 @ 12:41 pm

  6. The match green tea frosting looks fantastic. Your daughter must be so spoiled with cupcakes.

    Comment by Rose — November 14, 2007 @ 4:04 pm

  7. very good receipes

    Comment by debby — November 14, 2007 @ 6:44 pm

  8. Wow this recipe is great,
    I love it,
    Thanks for sharing!

    Comment by Cindy — November 14, 2007 @ 7:12 pm

  9. First let me just say that u are THE person to visit for any cupcake related issues in the blogging world! I have just been tasked by my aunt to bake cupcakes for her wedding. The theme is green and she wants a chocolate cupcake with a green frosting which is exactly what is here! I had planned to use ur regular choc cupcake recipe. I’m just not sure about the best frosting to use as since its a wedding, these cakes will not be refrigerated, they will be displayed and they have to look and taste good at the end of 48 hours. PLease advice on the frosting!

    Comment by Farhan — November 14, 2007 @ 10:11 pm

  10. I can’t wait to read your thoughts and tips on icing. I love adzuki beans–and all the flavors in this cupcake actually. I agree on using more matcha; sometimes its hard to get the flavor to come through, and the deep green looks pretty to me!

    Comment by Julie O'Hara — November 15, 2007 @ 9:10 am

  11. Amazing! This is my cupcake dream come true!! I made your green tea bubble cream filled cupcakes this past summer, and filled some of them with premade red bean paste. Those were tasty, but these look even better ^_^

    I make mochi on a regular basis. Also daifuku. If you liked making microwave mochi, try adding a little vanilla to the batter and stuffing them with red bean paste. They are delicious!

    Comment by Brit — November 15, 2007 @ 11:16 am

  12. I’m looking forward to your post about frostings. That seems to be my gripe with cupcakes available in the shops here. They mostly have overly sweet frostings which I do not like.

    Comment by veron — November 15, 2007 @ 12:43 pm

  13. these look incredible.
    I can’t wait to make them for all of my friends.
    I’m obsessed with cupcakes and nobody understands it.

    Comment by Caitlin — November 16, 2007 @ 2:26 pm

  14. This was a favorite flavor combination that I learned to love in japan. I love that you have a recipe for making our own bean paste- which would be great on toast too!

    Comment by McAuliflower — November 17, 2007 @ 3:17 pm

  15. they look beautiful…i will try to make my own red bean paste, been buying them all these while! anyways a HAPPY BIRTHDAY to you!

    Comment by kitchen princess — November 18, 2007 @ 7:22 pm

  16. What a sexy, sexy side view too. I’m a major sucker for anything Green tea, and these are a fine specimen.

    Comment by Cakespy — November 18, 2007 @ 10:23 pm

  17. These look beautiful, especially the slice through. I love the use of the Japanese ingredients together.

    Comment by Annemarie — November 20, 2007 @ 3:56 pm

  18. Where did you get the matcha green tea powder? I live in Austin, TX. There are no Japanese specialty store that sell green tea powder. I look on Amazon by not sure which one to get. Any recommendation? Thanks a lot!

    Comment by olga — November 22, 2007 @ 4:26 pm

  19. I got mine at Whole Foods. Zen Matcha it was called. I think any matcha will work.

    Comment by chockylit — November 22, 2007 @ 6:47 pm

  20. Great thanks – going there tomorrow !

    Comment by olga — November 23, 2007 @ 12:20 am

  21. Have made savory adzuki dishes and enjoyed them but have not yet tried any of sweet ones I’ve heard of. Now this one is a twist, and what better way to start out exploring sweet adzuki than with a cupcake?

    Comment by Casey — November 28, 2007 @ 12:07 pm

  22. That looks lovely, as usual!

    Comment by howtoeatacupcake — November 29, 2007 @ 1:29 pm

  23. that’s like my dream cupcake. love matcha, love red beans, love chocolate… i’ve tried making matcha frosting but not cream cheese style, sounds very rich.

    Comment by randomnobody — November 30, 2007 @ 8:39 pm

  24. you can find matcha green tea powder at whole foods in the tea section although when I went they only had sweet matcha, so I used less sugar than the recipe called, came out great :-)

    Comment by sabrina — January 13, 2008 @ 12:27 pm

  25. OMG! I finally made this today and it’s just unbelievable. Thought I used a star tip instead of a round one for the frosting. Is that a 1A round tip that you used? I really like the modern look of it.

    Many thanks for sharing your recipes. :) You got me addicted to baking cupcakes.

    Comment by Jennifer — March 9, 2008 @ 11:12 pm

  26. Mochi Cupcakes are SO cute – see recipe

    Comment by Ali — March 10, 2008 @ 8:02 am

  27. I have been eyeing these cupcakes for about three months now. They are so pretty and they particularly caught my attention because of the adzuki bean paste. I finally got my green tea powder in hand after months of searching and am getting ready to try it! Did I say that I am so excited already? Thank you for the inspiration and recipe.

    Comment by Lori — March 27, 2008 @ 10:32 am

  28. I’m from Japan and I love to bake breads with Azuki beans which is called “An pan”. Also, “Ohagi” which is mochi rice wrapped in sweet Azuki beans. Wow! All of your recipes are very inspiring! I wanted to try something like this recipe, Japanese & American desert. Macha powder has been sleeping in cupboard but finally, it’s time for macha to come out and have fun! Thank you sooo much!!

    Comment by Etsuko — May 31, 2008 @ 1:14 am

  29. green tea frosting unusual looking forward to trying it

    Comment by maisie mitchell — November 4, 2010 @ 4:45 pm

  30. i was just wondering if its necessary to cook the azuki bean filling with the cupcake, or can it be done after the cupcakes have chilled with a piping bag? i love the presentation of the ball inside but i might want to add a little more

    Comment by marissa — January 12, 2011 @ 5:35 pm

  31. Your cupcakes look delicious! I would really love to try making these. I just have one question. Your recipe for your frosting says 2 sticks of butter. Exactly how much butter is that in grams (or in any other measurement)?

    Comment by Joanne — August 4, 2011 @ 11:22 pm

  32. I just heard about Adzuki beans. Where can I buy it?

    Comment by Micki — February 5, 2012 @ 8:44 am

  33. Asian grocery stores

    Comment by chockylit — February 5, 2012 @ 10:16 am

  34. Beautiful frosting, great flavour combo.

    Comment by Colette — July 3, 2012 @ 1:50 pm

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