Chocolate Tahini Cupcakes with Strawberry Buttercream Icing
Rated 5.0 stars by 2 users
Category
Family-Friendly
Chocolate
Desserts
Snacks
Servings
14
Cook Time
50 minutes
Ingredients
¾ cup (95g) all-purpose flour
1 tsp vanilla extract
-
2 Tbsp Soom Chocolate Tahini
½ cup unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp sea salt
2 large eggs, room temperature
½ cup granulated sugar
½ cup packed brown sugar
¼ cup milk of choice
1/3 cup avocado oil
¼ cup plain whole milk Greek yogurt
¼ cup milk of choice
-
2 Tbsp Soom Chocolate Tahini
1 tsp vanilla extract
1 cup freeze-dried strawberries
1 cup unsalted butter, softened to room temperature
3 to 4 cups confectioners’ sugar
2 to 3 Tbsp milk of choice
Fresh strawberries
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Soom Chocolate Tahini
For the Chocolate-Tahini Cupcakes
For the Strawberry Buttercream Frosting:
For the Garnish:
Directions
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.)
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt; stir with a whisk.
In a separate medium bowl, combine wet ingredients: eggs, sugars, oil, yogurt, milk, tahini, and vanilla; stir with a whisk until smooth.
Gradually stream wet ingredients into dry ingredients, stirring gently with a whisk until just combined (do not over-mix).
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.
While cupcakes cool, prepare frosting. Place freeze-dried strawberries in a food processor and process until they break down to a powdery crumb.
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.
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.
Use a piping bag and tip (or freehand) to frost each chocolate cupcake. Garnish with one chocolate tahini-dipped strawberry.
Recipe Note
Dietary preferences: Family-Friendly
Seasonalities: All
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