Chocolate Tahini Cupcakes with Strawberry Buttercream Icing

Directions

1. Preheat your oven to 350ºF. Line a 12-cup muffin pan with cupcake liners, and set out 2 more liners in a second pan (or plan to reuse the first once the initial batch bakes—this recipe makes 14 cupcakes total).

2. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Whisk the wet ingredients. In a medium bowl, combine the eggs, both sugars, avocado oil, Greek yogurt, milk, Soom Chocolate Spread, and vanilla extract. Whisk until smooth and well blended.

4. Gradually stream wet ingredients into dry ingredients, stirring gently with a whisk until just combined (do not over-mix).

5. Spoon the batter into each cupcake liner, filling only halfway. (Don’t overfill—trust us! Overfilled cupcakes can sink in the center.)

6. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cupcakes cool completely before frosting.

Make the Strawberry Buttercream:

1. While cupcakes cool, prepare frosting. Add the freeze-dried strawberries to a food processor and pulse until they become a fine powder.

2. In a large bowl, beat the butter with a hand mixer or stand mixer on medium speed until creamy (about 2 minutes). Add the strawberry powder and 1 cup of confectioners’ sugar. Beat on low until combined. Continue adding sugar and milk, alternating in small amounts, until the frosting is smooth, fluffy, and pipeable.

Frosting and Decorating:

1. Dip fresh strawberries in Soom Chocolate Spread and place on a parchment-lined baking sheet. Freeze for 10 to 15 minutes to help set tahini.

2. Use a piping bag and tip (or freehand) to frost each chocolate cupcake. Garnish with one chocolate tahini-dipped strawberry.