Red Bean Matcha Chocolate Cups

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Reese’s has basically been dethroned in my house. These red bean matcha chocolate cups are what made Reese’s a dessert of the past, and the flavor combo’s so different from what you’d expect. I went back to my Japanese roots for this one: matcha white chocolate on the outside, sweet anko red bean paste in the center, and the whole thing chills in the fridge until solid. Three ingredients, zero baking, and CRAZY good.

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It’s also part of my 36 Easy Asian Desserts, if you want more delicious inspo.

What Makes These Matcha Chocolate Cups So Good

Matcha and white chocolate belong together. White chocolate on its own is almost too sweet, one-note. But the slightly bitter, grassy edge of matcha cuts right through it and makes the whole coating taste balanced instead of cloying. It’s the fix for white chocolate, basically. My Matcha Muddy Buddies are built on this exact same matcha and white chocolate pairing, and yeah, that combo’s one I keep coming back to.

Then the sweet red bean paste goes in the center, and that’s what takes the whole thing to another level. Anko’s got this earthy, subtly sweet flavor that pairs with matcha the same way it does in classic Japanese sweets like daifuku and dorayaki. That combination’s been working for a very long time. Every bite gives you the contrast: the matcha chocolate shell on the outside, then the soft red bean paste in the center.

And it looks incredible! That soft green color makes these matcha chocolate cups a solid pick for a party spread, a gift bag situation, or just a treat you want to feel a little fancy about. They don’t look like a three-ingredient recipe at all.

Is Matcha with Red Bean a Good Combination?

Absolutely. The two are a classic Japanese pairing for a reason. Matcha’s grassy bitterness and the gentle earthiness of red bean paste (anko) complement each other perfectly, which is why you’ll see them together in everything from daifuku mochi to matcha red bean lattes. Tasting Table’s matcha pudding with red bean shows just how naturally those flavors stack. In this recipe, you’re getting that same classic combination in every single bite.

Tips for Making Red Bean Matcha Chocolate Cups

1. Use Silicone Cupcake Liners

Paper liners stick and rip when you try to peel them off, and you’ll end up with a mess. Silicone releases cleanly every time and you can reuse them run after run. It’s the one detail that makes the whole thing foolproof.

2. Melt the White Chocolate Carefully

40 seconds in the microwave, take it out and stir, then 30 more seconds, stir again until fully smooth. White chocolate’s finicky and it’ll seize into a grainy, unusable mess if you overheat it. Take your time here, don’t rush it.

3. Add the Matcha Powder While the Chocolate Is Still Warm

Mix the Matcha Powder into the melted white chocolate right away, while everything’s still loose. Cold chocolate grabs onto matcha powder and lumps up fast. Stir until you don’t see a single green streak before you start spooning.

4. One Tablespoon of Red Bean Per Cup

Any more than that and you’ll find the top chocolate layer can’t seal properly, and the cup falls apart when you unmold it. One tablespoon’s the sweet spot for the filling-to-chocolate ratio.

5. Tap the Pan Before Chilling

Once you’ve filled the cups, pick up the baking pan and give it a firm tap on the counter. The matcha chocolate settles, flattens out, and any air pockets pop. It’s a much cleaner finish for zero extra effort.

Storage and Leftovers

Keep these matcha chocolate cups in an airtight container in the refrigerator for up to one week. They also freeze well for up to a month. Let them sit at room temperature for a few minutes before eating if you prefer them a little softer. They’re great straight from the fridge too, they’re just firmer.

Equipment

• Silicone cupcake liners
• Baking Pan
• Mixing Bowls

Ingredients

You only need three ingredients for these matcha chocolate cups. Matcha Powder’s the key one, and if you want to dig into the ingredient, my What Is Matcha guide covers grades, flavor profiles, and what to look for when buying. Culinary grade works great for baking and cooking. And if you love matcha desserts, my Matcha Yogurt Cake is another easy one to add to the rotation.

• 10 oz White Chocolate Melting Wafers
• 2 tbsp Matcha Powder
• 6 tbsp sweet red bean paste

Instructions

1. Pour the White Chocolate Melting Wafers into a microwave-safe bowl and microwave for 40 seconds. Take it out and stir. Put it back in for 30 seconds, then stir until completely melted and smooth.
2. Pour in the Matcha Powder and mix until fully combined with zero green streaks remaining.
3. Spoon some matcha chocolate into the bottom of a silicone cupcake liner to form the base. Spoon 1 tablespoon of sweet red bean paste on top. Cover with more matcha chocolate to seal it in.
4. Repeat for 4 to 5 more liners until all the ingredients are used up.
5. Set the filled liners on a small Baking Pan. Tap the pan gently on the counter to flatten the tops and pop any air bubbles. Refrigerate for at least 15 minutes until completely solid.
6. Pop them out of the silicone liners and enjoy!

There’s not much to this one. Silicone liners, melted white chocolate, matcha powder and a can of sweet red bean, and that’s the whole list. The red bean does the job peanut butter does in a Reese’s, just less sweet and a bit more interesting.

They keep well in the fridge, so I’d make a batch and let them sit there for whenever the craving shows up. 🙌

If you make these matcha chocolate cups, drop a star rating on the recipe card below and leave a comment to let me know how they turned out! I’m always reading them, and star ratings help other readers discover this recipe.

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