Chocolate Tahini Cupcakes

 

I had some tahini left over from the hummus I made for Joshua's birthday party. I had seen some tahini recipes on this blog that intrigued me. Tahini is ground sesame seeds and has the consistency of peanut butter. In her recipe the tahini replaced the butter in the cupcake. When I made the batter I was very nervous, it was super runny and I was pretty sure they wouldn't bake up, I was wrong. These cupcakes were amazing! They were moist and springy and the fact that they were gone so fast makes me think everyone else agreed. The tahini wasn't an overpowering flavor instead it left a lovely aftertaste and make for a smooth creamy frosting as well. I may need to make this into a cake soon!

 

Tahini cupcakes with Chocolate tahini frosting:

from here

 

cupcakes:

2 cups sugar

2 1/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

1/4 tsp cinnamon

2 eggs

1 cup buttermilk

1 tbs vanilla bean paste

2 tbs olive oil

6 tbs tahini

3/4 cup water

 

1   preheat oven to 350 degrees F.

2   in a larve bowl combine all the dry ingredients

3   in a medium bowl whisk together eggs, buttermilk, vanilla, olive oil, and tahini

4   slowly fold the wet ingredients into the bowl with the dry ingredients, then stir in water

5   fill each cupcake 2/3 full and bake 15-18 minutes, a toothpick should come out clean, set aside to cool

 

chocolate tahini frosting:

1 cup butter; room temp

3/4 cup tahini

3/4 cup cocoa powder

2 cups powdered sugar

1/2 tsp vanilla bean paste

pinch of salt

 

1   beat butter and tahini together, then beat in cocoa powder

2   beat in powdered sugar 1/2 cup at a time

3   beat in vanilla and salt

4   frost each cupcake, I topped mine with chocolate covered cocoa nibs and fresh edible flowers from a friend's garden!