This luscious chocolate cupcake has black tahini in the frosting and black cocoa in the cake, making these cupcakes both interesting and color and drama, and higher in calcium and antioxidants than traditional cupcakes. So enjoy your nutritious cupcake!
Black Tahini & Black Cocoa Cupcakes
Black tahini and black cocoa are the perfect nutritional match for a cupcake. Not to mention the drama.
This luscious chocolate dreamy cupcake has black cocoa in the cake and black tahini in the frosting. Why is that a good thing?
Well nutrition-wise, black tahini is higher in calcium and antioxidants than its blond counterpart (regular tahini, the sesame seed paste often added to hummus).
What Does This Dark Tahini Taste Like?
Black tahini adds that familiar nutty tahini taste but it’s a tad sweeter so it’s perfect in desserts.
Is Black Cocoa Nutritious?
Black cocoa powder is a touch less nutritious than raw cacao powder in that it is alkali-processed so some of the phytonutrients are removed. But it is still healthier than processed chocolate.
And by black cocoa, I do not mean the over-processed sugared-up commercial cocoa powder. I mean a very black cocoa powder – check it out here..
And, another reason to go for these two special ingredients – with both black tahini and black cocoa, we have a whole lot of dramatic color going on!
To emphasize the drama, we sprinkled black sesame seeds on ours, and dotted them with flecks of edible gold! A dessert for the royal table, no?
Other Dessert Recipes to Enjoy!
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Black Tahini & Black Cocoa Cupcakes
Cupcakes - Dry Ingredients
Cupcakes - Wet Ingredients
- 2 tbsp flax seeds + 6 tbsp water
- 1/4 cup maple syrup
- 3/4 cup apple sauce
- 1/4 cup coconut oil melted
- 1/4 cup plant milk
- Preheat oven to 375 F, and line a cupcake tin with paper liners.
- Make flax eggs in a large bowl, and let them sit for ten minutes.Melt the coconut oil - I normally just put the jar in a pot of boiling water and then measure out the amount of melted coconut oil I need.
Make the Cupcakes
- To that large bowl with flax eggs, add in the wet ingredients and use a hand-blender or spoon to mix up the batter.
- Then, add the dry ingredients, one by one, mixing in between each addition.
- Use an ice cream scoop to fill paper liners about 2/3's full.Bake the cupcakes about 15-17 minutes, or until an inserted tooth pick comes out clean. Let the cupcakes cool while you make the frosting.
Make the Frosting
- Pour the powdered sugar and black cocoa into a large mixing bowl. Prepare a hand mixer, and set aside while you melt the chocolate and other ingredients in a double boiler on the stove.
- To do this, insert a 2-cup pyrex measuring cup into a pot of hot water, put the butter, and chocolate bar into the cup and stir, taking care to not allow any water to touch the chocolate, and taking care the chocolate mixture doesn't even boil. Turn off the heat if it looks like it is getting too hot.
- Once the butter and chocolate are melted, stir in the black tahini until well mixed.
- Pour the melted butter, chocolate and tahini onto the powdered sugar and black cocoa, and use a hand mixer to combine. Almost right away you'll need to add at least 2 tbsp of milk. Add more to achieve the texture you want.
- Cover the finished frosting with a soaking-wet paper towel, while you prepare the cupcakes to frost. I used a closed star tip, but you can also just spread it with a butter knife.
- We keep our cupcakes refrigerated but that does dry out the cake. If you plan to eat them in one day, don't refrigerate. Enjoy!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.