They may seem like an unlikely combination, but chocolate and tahini (a paste or sauce made of ground sesame seeds) were meant to be together. Tahini’s nuttiness tempers the sweetness of chocolate beautifully in these black and white cupcakes, while also adding an incredible depth of flavor, silky texture, and a moist crumb. Consider it your new favorite chocolate booster.
And with such a gourmet interior, it only makes sense to frost these cute treats with some pizazz too! The glaze is a nod to a traditional black and white cookie, but with a chocolatey tahini edge. Next time you need a standout party dessert, give these surprising, simple, and elegant cupcakes a try!
Chocolate Tahini Black and White Cupcakes
4 tablespoons unsalted butter
1/4 cup tahini
1/2 cup freshly brewed decaf coffee* (water will work, too)
1 cup all-purpose flour
1 cup plus 2 tablespoons granulated sugar
6 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 egg, room temperature
1/4 cup buttermilk
1 teaspoon vanilla extract
Black and White Glaze (adapted from Pizzazzerie):
1/4 cup water, plus more as needed
2 tablespoons light corn syrup
2 1/2 cups powdered sugar, plus more as needed
2 ounces bittersweet chocolate, chopped
1 teaspoon tahini
1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
2. Set a small saucepan over medium heat. Stir to combine the butter, tahini, and coffee until melted. Set aside to cool slightly.
3. In a large bowl, whisk to combine the flour, sugar, cocoa, baking soda, and sea salt. Set beater to low, and mix in one at a time, the butter mixture, egg, buttermilk, and vanilla.
4. Spoon into prepared cupcake tin, filling each cup two-thirds full. Bake for 25 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached. Cool for 45 minutes.
5. To make the black and white glazes, combine water and corn syrup in a small saucepan over medium heat. When mixture is just steaming, add powdered sugar and stir until smooth. Pour half the mixture into a small bowl and set aside. Turn heat to low, and add chocolate and tahini, stirring until chocolate has melted. Keep chocolate glaze over very low heat. If white or chocolate glazes stiffen too much, stir in a few drops of water.
6. To frost cupcakes, use a spoon to drizzle a half moon outline with the white glaze on top of each, then fill in. Do the same for the chocolate. Glaze will dry and harden after 15 minutes.
7. Cupcakes will keep well, covered at room temperature for two days.
*Note: Fresh coffee boosts the flavor of the chocolate cake nicely, but if you don’t have it on hand, water will work just fine.More On