Description
Rich and moist vegan chocolate tahini cupcakes with a creamy tahini frosting. Easy to bake, vegan-friendly, and perfect for 12 cupcakes.
Ingredients
Scale
- [Main Ingredients Category]
- 3/4 cup (180ml) non-dairy milk, unsweetened almond milk preferred
- 11/2 teaspoon (5ml) vinegar
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 11/2 teaspoon (4g) baking powder
- 3/41/2 teaspoon (4g) baking soda
- 1/21/2 teaspoon (3g) salt
- 3/41/2 teaspoon (3g) instant espresso powder
- 1/3 cup (80ml) hot water
- 1 cup (200g) cane sugar
- 1/2 cup (120ml) unsweetened applesauce
- 2 tablespoons (30g) tahini
- 2 tablespoons (30ml) neutral oil
- 11/2 teaspoon (5ml) vanilla extract
- [Seasonings/Secondary Category]
- 1/41/2 teaspoon (1g) nutmeg
Instructions
- Step 1: Preheat Your Oven: Start by setting your oven to 350 degrees F (175 degrees C) to warm it up for baking. A properly preheated oven ensures even baking, so your vegan tahini cupcakes rise nicely and develop the right texture.
- Step 2: Make Vegan Buttermilk: Mix your non-dairy milk with vinegar and let it sit for about 10 minutes. This acts as your vegan buttermilk, which helps create a light and airy cupcake texture; do not skip this step for the best results!
- Step 3: Combine Dry Ingredients: Whisk together your flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Make sure there are no lumps, as even distribution of ingredients will enhance the flavor and structure of your cupcakes.
- Step 4: Dissolve Espresso Powder: In hot water, stir in your espresso powder until it dissolves. This boosts the chocolate flavor significantly, so do not rush this step or skip it, as you want that deep richness to shine through.
- Step 5: Mix Wet Ingredients: In a large bowl, combine your sugar, applesauce, tahini, oil, and vanilla extract and whisk until smooth. The tahini adds depth, so mix well until you have a creamy consistency; lumps can lead to uneven texture in your cupcakes.
- Step 6: Combine Mixtures Smoothly: Pour in the buttermilk mixture and the flour blend to the wet ingredients, mixing until just combined. Avoid overmixing to prevent your cupcakes from becoming dense; a few small lumps are perfectly fine!
- Step 7: Fold in Espresso Mixture: Gently whisk in the dissolved espresso until everything is well mixed. The batter will be thinner than typical cake batter, which is just right, so pay attention to achieving that smooth consistency without overworking it.
- Step 8: Fill Cupcake Pan Wisely: Spoon your batter into the cupcake liners, filling them about three-quarters full. This allows the cupcakes to rise properly without overflowing, giving them a nice dome shape as they bake.
- Step 9: Baking Time and Doneness: Bake the cupcakes for around 20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them as oven temperatures can vary, so checking for doneness prevents overbaking and drying them out.
- Step 10: Cool the Cupcakes: Allow the cupcakes to cool in the pan for up to 10 minutes before transferring them to a wire rack. Cooling is important as it helps the cupcakes firm up, making them easier to frost later without falling apart.
- Step 11: Prepare the Frosting: In the bowl of a stand mixer or using an electric hand mixer, beat the softened butter with tahini until smooth. This combination yields a creamy frosting; if your tahini is too thick, you may need to adjust the consistency by adding a bit more non-dairy milk.
- Step 12: Adjust Frosting Consistency: Mix in powdered sugar, vanilla, and a pinch of nutmeg until you achieve a fluffy texture. If the frosting feels too thick, simply add a tablespoon of non-dairy milk, mixing until it reaches your desired creaminess.
- Step 13: Frost and Enjoy!: Once the cupcakes have cooled completely, spread or pipe your tahini frosting onto them. Enjoy every bite knowing you have created a treat that aligns with your dietary choices!
Notes
- Place cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate for up to a week.
- If cupcakes seem dense after baking, check if all ingredients are measured correctly; use a kitchen scale to ensure accuracy in flour and sugar.
- When cupcakes are domed but not cooked through, insert a toothpick through the center at about 18 minutes; if it comes out wet, continue baking.
- If frosting is too thick, add 1 tablespoon of non-dairy milk gradually while mixing until achieving a smoother consistency that spreads easily.
- For even cooling, allow cupcakes to rest in the pan for no more than 10 minutes before transferring them to a wire rack.
- If the batter is overly thick, add 1 to 2 tablespoons of non-dairy milk before dividing it into cupcake liners for a lighter texture.
- These cupcakes can be served plain or topped with fresh fruit like raspberries or strawberries for a contrast in flavor.
- For a nut-free version, use sunflower seed butter instead of tahini.
- To make gluten-free cupcakes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- For the best results, look for a smooth, creamy tahini that isn't too bitter. This nutty flavor enhances the cupcakes and provides a rich, moist texture. Use pure maple syrup for its distinct sweetness and moisture while keeping the recipe vegan.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 17g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg