1-First, preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners. This sets the stage for even baking and easy removal later. Sift together 1 1/4 cups all-purpose flour, 2 teaspoons matcha powder, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to mix them well.

2-Next, whisk 2 large eggs until frothy, then add 1/2 cup canola oil and keep whisking. Add 3/4 cup sugar and whisk again, followed by 2 teaspoons vanilla extract and half of the 1/2 cup buttermilk. Slowly incorporate half of the dry ingredients, then the rest of the buttermilk and dry mix, ensuring everything blends smoothly.

3-Now, fold in half of the 1 cup semi-sweet chocolate chips to distribute them evenly. Divide the batter into the lined pan and sprinkle the remaining chocolate chips on top for extra gooeyness. Bake for 12 to 15 minutes, or until a toothpick comes out clean, adjusting for any substitutions if needed.

4-Crafting the Frosting and Assembly: For the matcha buttercream, sift 2 cups powdered sugar and 2 teaspoons matcha powder together. Cream 1 cup softened unsalted butter until smooth, then gradually add the sugar mixture and beat until fluffy. Mix in 2 teaspoons vanilla extract for that final touch.

5-To make the ganache, finely chop 3 ounces dark chocolate and heat 3 ounces heavy cream until it boils. Pour the cream over the chocolate and stir until melted and smooth, then let it cool for about 1 hour. Once the cupcakes are cool, frost them with the buttercream, chill until firm, and drizzle the ganache on top. For a nice finish, sprinkle extra matcha powder if you like.