Chocolate Cupcakes with Tahini Buttercream Frosting
 
Prep time
Cook time
Total time
 
This recipe makes 12 perfectly rich chocolate, perfectly domed cupcakes with a light, delicate crumb with a sweet and nutty tahini frosting (think: grown up/Middle Eastern peanut butter frosting).
Author:
Serves: 12
Ingredients
  • Cupcakes
  • 4 tablespoons unsalted butter
  • ¼ cup vegetable oil (or melted coconut oil)
  • ½ cup water
  • 1 cup all-purpose flour (spooned in the cup and leveled)
  • 1 cup granulated sugar
  • ¼ cup + 2 tablespoons unsweetened cocoa powder (not Dutch process)
  • ¾ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 large egg
  • ¼ cup buttermilk (or ¼ cup milk with ¾ teaspoon lemon juice)
  • 1 teaspoon vanilla extract
  • Tahini Buttercream Frosting
  • 1 cup unsalted butter, room temperature
  • ⅓ cup tahini
  • 2 cups confectioners sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ~2 tablespoons milk, more or less as needed (depending on how liquidy the tahini is)
Instructions
  1. Preheat the oven to 350 degrees F and line a 12-cup muffin tin with liners.
  2. In a small-medium saucepan, melt the butter, vegetable oil, and water over low heat until just melted. Let cool slightly.
  3. In a large bowl, sift the flour, sugar, cocoa powder, baking soda, cinnamon and salt. Mix well to combine. Add the butter mixture and beat with a whisk or handheld mixer on low until smooth. Add the egg, buttermilk, and vanilla and continue mixing until smooth. Divide the batter evenly into the 12 lined cupcake tins (about ¾ full).
  4. Bake in the center of the oven for about 25 minutes, or until springy and a toothpick comes out clean. Let cool.
  5. Meanwhile, make the tahini buttercream frosting. In a medium bowl, combine the room temperature butter and tahini and beat with a mixer on medium-speed until no lumps remain. Add half of the powdered sugar and continue beating. Add the cinnamon and vanilla and 1 tablespoon of milk, if needed, and continue beating. Add the remaining powdered sugar. Beat until smooth and light/fluffy, adding another tablespoon of milk or more, if needed.
  6. Frost the cupcakes when cool and serve immediately. See notes for storing information.
Notes
The unfrosted cupcakes can keep at room temperature for several days in an air-tight container. Once frosted, the cupcakes should either be consumed immediately or stored in the fridge in an air-tight container and brought to room temperature before enjoying. The frosting by itself can keep for several days in the fridge, but should be brought back to room temperature before frosting the cupcakes.
Recipe by thyme & toast at https://thymeandtoast.com/chocolate-cupcakes-with-tahini-buttercream-frosting/