Break the ★chocolate into small pieces. Add butter, and melt in a double boiler about 50°C. (Do not let the water get too hot! It should be hot, but cool enough to touch without burning)

While the chocolate is melting, combine the ◎ eggs and sugar in a mixing bowl. (Whisk together lightly, but there is no need to beat them.)

In a separate bowl, mix the ● dry ingredients together. (Many recipes ask you to sift the dry ingredients twice, but here you can just mix it and set it aside).

When the chocolate and butter from Step 2 have melted, remove from the double boiler and mix together. Preheat the oven to 150°C.

While the chocolate mixture from Step 5 is still warm, add it all at once to the egg mixture from Step 3. Stir to mix these together.

You just want to whisk until the mixture is uniform!

Sift the dry ingredients from Step 4 into the mixture from Step 7.

Without kneading, fold the dry ingredients into the wet ingredients using a rubber spatula. You should mix it very lightly.

Spoon the batter into the muffin cups until they are a little more than half full. (about 65g of batter per cup)

Break the chocolate for garnish into small pieces, and sprinkle into each cup. I used what was leftover (you could omit this, but I wanted to use the leftover chocolate)

Bake in an oven preheated to 150°C for 20 ~ 25 minutes (the cupcakes are done when a skewer inserted into the middle comes out clean).

150°C may seem too low, but if the temperature is higher, the cupcakes will brown and the beautiful matcha colour will be lost. I recommend baking at low temperature!