Tahini Chocolate Cupcakes with Sesame Crunch
Decadent, fudgy chocolate cupcakes enriched with creamy tahini and topped with a sweet sesame crunch for a unique Middle Eastern-inspired dessert. This recipe offers a perfect balance of rich chocolate and nutty sesame flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup water hot
- 0.33 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 0.33 cup tahini well-stirred
- 0.25 cup sesame seeds for topping
- 2 tbsp maple syrup for topping
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-Ahead: Bake cupcakes up to 2 days in advance; add sesame crunch just before serving to maintain crispness. Variations: For a gluten-free version, use a 1:1 gluten-free flour blend. Serving Suggestion: Pair with a cup of mint tea or coffee for a delightful treat.