Directions

1. Preheat the oven to 350ºF. Line a 12-cup muffin pan with cupcake liners, and a 6-cup muffin pan with 2 liners. (Note: you can also re-use the 12-cup muffin pan after the first batch bakes. This recipe makes 14 cupcakes.)

2. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt; stir with a whisk.

3. In a separate medium bowl, combine wet ingredients: eggs, sugars, oil, yogurt, milk, tahini, and vanilla; stir with a whisk until smooth.

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 the liners, filling only halfway. (Do NOT overfill or the cupcakes will sink in the center.) Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely.

6. While cupcakes cool, prepare frosting. Place freeze-dried strawberries in a food processor and process until they break down to a powdery crumb.

7. Using a stand mixer or electric hand-held mixer, beat the butter on medium speed until creamy, about 2 minutes. Add freeze-dried strawberry crumbs and 1 cup of sugar; beat on low until combined, about 1 minute. Continue adding sugar in 1 cup increments and milk in 1 Tbsp increments, beating on low speed, until the frosting is smooth and creamy.

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

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