I loved making Matcha Chocolate Chip Cupcakes using SAFE + FAIR's Good to Give Vanilla Cake Mix. If you love green tea or chocolate, they're awesome together in a cupcake!
Preheat oven to 350 F and line two 12 cup cupcake/muffin tins (or one 24 cup tin) with parchment paper liners.
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.
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.
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.
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.
If making ahead the day before, refrigerate the cupcakes overnight and take them out 1-2 hours before serving so they can come to room temperature before serving.