1. Preheat oven to 350 F and line two 12 cup cupcake/muffin tins (or one 24 cup tin) with parchment paper liners.

2. Chop chocolate chips, use your knife to separate the larger pieces to go into the cupcake batter and use your knife to scrape up the finely chopped pieces and set aside for decorating later.

3. Place cake mix, water, oil, eggs, matcha powder in a large making bowl and use an electric mixer to mix at low speed for 30 seconds, then beat at medium speed for 2 minutes.

4. Fold in the chocolate chips and pour the batter into the pans and bake on a middle shelf for 18-21 minutes, test for doneness with a toothpick.
5. When the cupcakes are ready, take them out of the oven and let them rest in the pans for a few minutes and then take them out of the pan to cool on a rack until completely cooled.

Matcha Buttercream Instructions

1. Cream the soften butter until it is smooth, add powdered sugar, water, chocolate extract, and matcha powder, and beat on high for 1 minute until the ingredients are mixed.

2. Scrape down sides of the bowl, check to see if the buttercream is spreadable, add 1 teaspoon of water as necessary and beat for another minute.

3. Use a small offset spatula to scoop about 2 teaspoon of frosting (about the size of a grape or small cherry tomato), spread the frosting on a cupcake, and sprinkle with a tiny amount of finely chopped chocolate.