Chocolate Tahini Cupcakes
Indulge in a warm, chocolatey treat with these Chocolate Tahini Cupcakes, a delightful blend of rich chocolate and creamy tahini that will enchant your taste buds. Perfect for busy days, these cupcakes are quick and easy to make, bringing warmth and joy to any setting.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup tahini
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, combine the almond milk, tahini, vanilla extract, and eggs. Whisk until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the chocolate chips if using.
- Distribute the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for a smoother batter. Try drizzling melted chocolate on top for extra flavor. Mix up your toppings with crushed nuts or coconut flakes. Store cupcakes in an airtight container at room temperature for up to three days, or freeze for up to three months.