Irresistible Dark Chocolate Cupcakes with Nutty Tahini Buttercream: Your Cure for Cupcake Fatigue!
Are you experiencing a case of “cupcake fatigue”? Do you find yourself yearning for a dessert that’s both familiar and exciting, a delightful departure from the ordinary? Look no further! This recipe for rich Dark Chocolate Cupcakes crowned with a light, subtly nutty Tahini Buttercream is precisely the remedy you’ve been seeking. It’s an unexpected flavor pairing that creates an absolutely perfect symphony of tastes and textures, guaranteed to revitalize your love for sweet treats. The deep cocoa notes of the cupcakes find their ideal companion in the earthy, slightly savory undertones of the tahini, resulting in a sophisticated yet utterly comforting dessert.
This post contains affiliate links. Full disclosure is at the bottom of the article.
My culinary journey took an exciting turn when I discovered the captivating world of Molly Yeh, initially through the 2015 Saveur Blog Awards. She wasn’t just a winner; she swept both the Best Baking and Desserts and the prestigious Blog of the Year awards. From the moment I landed on her blog, I was instantly captivated. Her photography, often soft and wonderfully moody, drew me in, hinting at a depth that went beyond mere food images. As I delved deeper into her archives, binge-reading past posts, I quickly realized that this artistic visual style was a fascinating contrast to her wonderfully quirky and effervescent personality.
Molly’s writing style was unique and refreshing. She famously eschewed capitalizing words, generously sprinkled exclamation points throughout her narratives, and mastered the art of self-deprecating humor, injecting more jokes per sentence than I ever thought possible in a food blog. What truly set her apart, however, was her authentic infusion of her rich Jewish-Asian heritage into her dishes. She crafted recipes that felt effortlessly on-trend, yet remained deliciously approachable and genuinely doable for home cooks. I was utterly captivated – so much so that I found myself tweeting to and about her using the hashtag #girlcrush, an unprecedented act for me, both then and since (admittedly, it felt a little embarrassing at the time, but her charm was undeniable!). Her influence truly opened my eyes to creative flavor combinations and a more playful approach to baking, ultimately leading me to experiment with unique ingredients like tahini in desserts.
For those unfamiliar with her fascinating story, Molly Yeh is a Juilliard-trained percussionist who traded city life for a farm in North Dakota, where she lives with her fifth-generation farmer husband. Her blog, My Name is Yeh, offers a delightful glimpse into her unique life. You’ll find charming anecdotes about her farm adventures (including adorable stories about her cute chickens!) interwoven with her spectacular dessert creations. It’s this blend of rustic charm and sophisticated baking that makes her content so incredibly engaging and relatable.
My anticipation to hold her debut cookbook was immense, and the day it arrived, I eagerly devoured it cover-to-cover. Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm is far more than just a beautiful cookbook; it’s a truly entertaining read. I must confess, I’m typically not one to pore over every word in a cookbook; I usually jump straight to recipes, often skimming front-of-book sections and only glancing at headnotes. However, Molly’s book defies this habit. Her headnotes often stretch over several pages, yet you find yourself compelled to read every single word. In fact, if you were to remove the recipes, you’d feel like you were holding a charming memoir. The book is generously filled with endearing pictures of Molly, her husband, and their farm life—and remarkably, none of it feels contrived or forced. She seamlessly weaves her personal narrative with her culinary passions. Furthermore, it features beautifully illustrated “infographics” that ingeniously teach you how to create essential spice blends, craft gourmet sandwiches, or perfect a comforting mac ‘n’ cheese. And, of course, there are pages upon pages of truly mouthwatering and innovative recipes that I simply cannot wait to try, including the inspiration for these delicious Dark Chocolate Cupcakes with Tahini Buttercream.
Some of my absolute favorite dishes and intriguing discoveries from Molly on the Range so far include:
- Sesame Coffee Cake: This unique cake is delightfully flavored with a Middle Eastern spice blend called hawaij. I had never encountered it before reading Molly’s book, but now I’m utterly obsessed and want to sprinkle its fragrant goodness on everything! It’s a revelation.
- Hummus, Forever and Always: While a classic, Molly’s approach to hummus is simply perfect – creamy, rich, and utterly satisfying, making it an indispensable staple in my kitchen.
- Shakshuka Couscous: This hyper-comforting and incredibly filling brunch dish is a brilliant fusion of flavors. I fully expect it to become our regular go-to winter meal, providing warmth and satisfaction on chilly days.
Beyond these immediate favorites, there are many more recipes I’m eagerly anticipating to try from her collection, pushing my culinary boundaries:
- Spätzle with Brussels Sprouts and Bacon: I’ve harbored a long-standing desire to make homemade spätzle, and this particular combination, especially with the addition of crispy bacon, sounds absolutely divine and irresistible.
- Cauliflower Shawarma Tacos: These innovative tacos look like veritable flavor bombs. The idea of transforming cauliflower into a shawarma-inspired filling is incredibly appealing and promises a vibrant, spiced experience.
- “Seeduction” Challah: Having never made or even properly experienced challah before, this recipe, with its alluring name, seems like the perfect and most inviting place to begin my journey with this traditional braided bread.
But above all, Molly’s incredible cookbook has sparked a delightful obsession within me: using tahini in desserts. I’ve always adored the nutty depth of sesame in sweet applications, whether it’s in Asian pastries or halva. However, for some inexplicable reason, the idea of incorporating tahini—the luscious, creamy sesame paste—into cakes and cookies had never crossed my mind until I encountered her recipes. It seems strange now, especially considering that various nut butters are among my most cherished baking ingredients. I suppose I simply needed a visionary like Molly to show me the way, to open up a whole new world of flavor possibilities.
This newfound passion for tahini in desserts culminated in these exquisite Dark Chocolate Cupcakes, and I am utterly head over heels in love with them. How had I not realized sooner that the rich, deep notes of chocolate and the earthy, subtly bitter undertones of tahini were such a profoundly perfect match? I often find traditional buttercream frostings to be a bit bland or overly sweet, and I admit I usually struggle to indulge in them without a pang of guilt. For me, frosting absolutely must be packed with flavor; otherwise, I feel like I’m simply eating spoonfuls of butter, which is not an enjoyable sensation. This tahini buttercream, however, is truly legitimate. It’s wonderfully nutty, surprisingly complex, and perfectly fluffy, providing a delightful counterpoint to the intense chocolate. If I weren’t worried about potentially putting you off, I might even call it a “sweet hummus.” But then again, I’ve seen chocolate hummus gaining popularity, so why not embrace this unique and delicious combination? The exquisite balance of toasty tahini buttercream paired with deep, dark, and moist chocolaty cupcakes creates a treat that is truly irresistible and unforgettable.
If you’ve been grappling with “cupcake fatigue” over the past few years, this recipe truly is your ultimate remedy. Its unique flavor profile and satisfying texture will reignite your passion for these delightful miniature cakes. And if, by some chance, you still can’t quite shake off that cupcake weariness, don’t despair! Simply bake the same delicious batter in a single round cake pan and call it a cake – no one will be none the wiser. Or, even better, split the resulting cake in two, and generously spread that incredible tahini buttercream both inside and out, creating a stunning layer cake. How fancy! Whatever creative path you choose, just promise me one thing: you’ll lick that bowl of leftover tahini buttercream clean. It’s simply too good to waste a single drop!
Pin Recipe
Dark Chocolate Cupcakes with Tahini Buttercream
Ingredients
- For the Dark Chocolate Cupcakes
- ¾ cup (180 ml) all-purpose flour
- ¼ cup (60 ml) dark cocoa powder
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) baking soda
- ½ tsp (1 ml) kosher salt
- ¼ cup (60 ml) canola oil, or other tasteless vegetable oil
- ¾ cup (180 ml) cane sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- ½ cup (125 ml) buttermilk
- ½ cup (125 ml) prepared strong coffee, cooled
- For the Nutty Tahini Buttercream
- 1 cup (250 ml) unsalted butter, at room temperature
- ½ cup (125 ml) tahini
- 2 cups (500 ml) powdered sugar
- 1½ tsp (7 ml) vanilla extract
- ¼ tsp (1 ml) freshly grated nutmeg
- Pinch kosher salt
- To Assemble and Garnish
- Toasted sesame seeds (optional, for garnish)
Instructions
-
For the Dark Chocolate Cupcakes: Begin by preheating your oven to 170°C (350°F). Prepare a 12-cup muffin tin by lining each cavity with paper liners. This ensures easy release and minimal mess.
-
In a large mixing bowl, whisk together all the dry ingredients for the cupcakes: the all-purpose flour, dark cocoa powder, baking powder, baking soda, and kosher salt. Make sure they are well combined to ensure even leavening. Set this mixture aside.
-
In a separate measuring cup or small bowl, combine the buttermilk and the cooled strong coffee. The coffee enhances the chocolate flavor without making the cupcakes taste like coffee. Set this liquid mixture aside as well.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the canola oil, cane sugar, and egg. Beat these ingredients together on medium-high speed for approximately 2 minutes, until the mixture becomes visibly pale and fluffy. This aeration is key for a tender crumb. Next, mix in the vanilla extract until just combined. With the mixer on low speed, begin adding the dry ingredients mixture and the buttermilk-coffee mixture, alternating between the two. Start and end with the dry ingredients. Mix only until the ingredients are just incorporated; be careful not to overbeat the batter, as this can lead to tough cupcakes.
-
Carefully spoon the prepared cupcake batter into each cavity of your lined muffin pan, filling them about two-thirds full. Bake for approximately 20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, with no wet batter clinging to it. Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack before frosting. Cooling is crucial for the buttercream to set properly.
-
For the Nutty Tahini Buttercream: In the clean bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer), beat the room-temperature unsalted butter and tahini together until the mixture is completely smooth and well combined. Gradually add the powdered sugar, mixing on low speed until it is fully incorporated and the frosting begins to come together. Finally, mix in the vanilla extract, freshly grated nutmeg, and a pinch of kosher salt. Increase the speed to medium-high and beat the frosting for several minutes until it becomes wonderfully light and fluffy. The nutmeg and salt enhance the tahini’s natural flavors.
-
To Assemble the Cupcakes: Once your dark chocolate cupcakes are thoroughly cooled, it’s time to add that delectable tahini buttercream! You can transfer the buttercream to a piping bag fitted with the tip of your choice for a more professional finish, and generously frost each cupcake. Alternatively, for a charming rustic look, simply use an offset spatula to frost the cupcakes freehand. If you’re aiming for the modern, perfectly smooth look pictured, here’s a neat trick: find a cookie cutter that is roughly the same size as the top of your cupcakes. Place it over a cooled cupcake, then fill the cookie cutter with the tahini buttercream. Gently and slowly lift the cookie cutter, then use an offset spatula to carefully smooth the sides of the frosting. For an extra touch of elegance and flavor, sprinkle with toasted sesame seeds at your discretion. Serve these exquisite treats immediately, or store them in an airtight container in the refrigerator for up to 3 days. Remember, for the best texture and flavor, bring the cupcakes back to room temperature for at least 30 minutes before serving, allowing the tahini buttercream to soften to its ideal consistency. Enjoy your cure for cupcake fatigue!
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram. We love seeing your culinary creations!
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. Rest assured that I only recommend products I genuinely use and believe in.
If you click on an affiliate link and subsequently make a purchase through such links, I may earn a small advertising or referral fee, at no extra cost to you. This support is invaluable, as it helps me continue creating high-quality, inspiring content for the blog – so a heartfelt thank you for your support! To learn more about how advertising works on this site and our commitment to transparency, please read my comprehensive Disclosure Policy.