Chocolate and green tea is a surprisingly good flavor combination. This recipe can be a little tricky, but worth it in the end.
Bake the cupcakes but only fill them about halfway so that they gave some room at the top for the ice cream. Let the cupcakes cool and then pop them in the freezer for 15 minutes to firm up.
Take the cupcakes out and scoop the green tea ice cream on top, sort of in a mounded shape. After you top the cakes with ice cream, pop them BACK in the freezer. Ice cream melts fast, so you have to work quickly.
One more time, take the cupcakes out (one at a time is easier) and frost them with the chocolate frosting ON TOP the ice cream. Put them BACK in the freezer until you are ready to serve!
The result made a beautiful cross section when you cut into it, and the flavor combo? Just perfect.