1-Preheat and Prepare: First, preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. Measure and sift together the flour, matcha powder, baking powder, baking soda, and salt to ensure a light texture.

2-Mix Wet Ingredients: In a large mixing bowl, whisk together sugar and canola oil until well combined. Add eggs one at a time, beating well after each to blend everything nicely.

3-Combine Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with buttermilk, and stir until just combined. Fold in most of the chocolate chips, saving some for topping.

4-Bake: Divide the batter into the liners, filling each about two-thirds full. Pop them in the oven and bake for 18-22 minutes, checking with a toothpick for doneness.

5-Cool and Frost: Once baked, let the cupcakes cool in the tray for 10 minutes, then move to a rack. For added flavor, whip up the matcha buttercream by beating softened butter with powdered sugar and matcha, then top with dark chocolate ganache made by melting chocolate and cream together.