Black Tahini & Black Cocoa Frosted Vegan Cupcakes
It was only a matter of time that I would merge black cocoa with black tahini, right?
This luscious chocolate dreamy cupcake has both in the cake and 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).
Black tahini adds that familiar nutty tahini taste but it’s a tad sweeter so it’s perfect in desserts.
And black cocoa powder, well, it is a touch less nutritious than raw cacao powder, in that it is alkali-processed so some of the phytonutritents are removed. But it is still healthier than regular processed cocoa. Be sure you know what I am referencing when I say 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?
So let’s get on with making these cuppies!
Black Tahini & Black Cocoa Frosted CupCakes
The black tahini in both the cupcake and frosting, raises the calcium level sky high; while the black cocoa provide magnesium and antioxidants - and the dramatic delicious chocolate cupcake will raise the bar of any dessert table!
Preheat oven to 350 F
Make flax eggs, by stirring 2 tbsp ground flaxseed with 6 tbsp water
Pour the apple cider vinegar into the 1/3 cup plant milk in preparation to add to the cupcake mixture.
Make the Cupcakes
Stir together, or sift, the flour, baking powder, baking soda, vanilla powder, salt and black cocoa in one bowl.
In a different bowl, cream up sugar, tahini, the ACV milk, flax eggs, and apple sauce. Add the flour and mix the batter completely.
Line a 12-cup muffin tin with cupcake papers, and fill the cups about 1/2-2/3 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!