Matcha Chocolate Pistachio Butter Cups

​With this twist on homemade Reese’s peanut butter cups, you get a vibrant green matcha white chocolate shell filled with store-bought crunchy pistachio butter for a perfect bite. Disclaimer: this post may contain affiliate links.

I am so excited to share this recipe with you! Longtime readers will know this is not my first foray into matcha and pistachio flavored goods, but this one of the easiest! If you’re pretty confident in your candy-making skills, go ahead and jump to the recipe, but if you’re nervous, read through this post for some tips and tricks.

What Makes This Recipe Great

Sometimes when I post fun-looking baked goods or sweets, I get blog readers or social media followers who say things like, “it looks great when you make it, but I could never!” Well, please let me convince you, you ABSOLUTELY CAN with this recipe! Here’s why:

• It’s SUPER EASY!
• Takes only 20 minutes and 3 ingredients
• Barely requires any cooking at all
• It’s got a unique flavor you won’t find in store-bought candies

Special Tools Needed?

Before we get started, I recommend getting some silicone cupcake or muffin liners. They’re cheap and easily available on Amazon or even at Daiso. While it’s not strictly necessary, silicone molds peel off chocolate sooooo easily. Paper can also work as long as it has some sort of lining that will not stick to the chocolate. Other than that, you should be able to make this recipe using all tools found in a typical kitchen.

How to Mix Matcha and Chocolate?

Here’s the good news: it’s really easy. All you do is literally add the matcha powder to melted chocolate and stir the mixture until it’s completely mixed in. I like to sift my matcha to make sure there are no lumps, but honestly if you stir vigorously enough you probably can get away with skipping that step.

Tips for Melting the White Chocolate

Normally, I melt my chocolate chips in the microwave, but for this recipe, I do recommend setting up a double boiler (sometimes called a bain-marie). The reason for this is that it’s an easy way to keep the chocolate warm and melty, as you will need to pour it in two batches and don’t want it to harden in between.

Here’s an easy way to set one up: set a small pot of water to boil on the stove. Bring it down to a simmer and set a heatproof bowl on top. The bowl should be set touching the rim of the pot but not touching the water. The steam from the simmering water will heat the bowl and melt the chocolate.

What Matcha to Use For This Recipe?

You can read more about how I select matcha for different purposes in my Ultimate Guide to Matcha post. But in short, I recommend something with a very vibrant green color and a strong flavor, since white chocolate is very sweet. Don’t worry about labels like culinary or ceremonial – just go by color and taste. In these photos, I used a powder from Ippodo Tea, but I often use Maeda-en Universal Quality matcha in many of my baked goods.

What Kind of Pistachio Butter to Buy?

Obviously, feel free to make your own pistachio or other nut butter at home. But for simplicity, I pretty much always buy mine. My favorite brand is Pistakio – this is not sponsored by them in any way, I just really like their products. I used their crunchy pistachio spread, which has chunks of nuts and puffed quinoa mixed in, but you can use their OG smooth spread too.

Also feel free to substitute another nut butter – almond butter, peanut butter, even a little tahini mixed with some powdered sugar could work great. I just love the flavor combination of pistachio + matcha.

And that’s all I have to say! If you make this recipe, I’d love if you’d leave a rating and comment down below. And feel free to browse my other matcha recipes for more easy green treats!