Vegan Chocolate Tahini Cupcakes
Vegan Chocolate Tahini Cupcakes! If you love halva, you’ll love these rich chocolate cupcakes with tahini buttercream frosting.
Ever since I made my salted chocolate tahini cookies a few years ago, I can’t get the combo of chocolate and tahini out of my mind.
I know it’s not a typical flavor combination, but just a touch of tahini really enhances the richness of the chocolate.
You’ll notice that it’s just a little bit of tahini compared to chocolate in the cupcakes, and that’s on purpose. You don’t need much as tahini can be overpowering and needs the sugar and cocoa for balance.
I call these an adult cupcake because they just feel so elevated to me. A rich chocolate cupcake topped with the tahini buttercream frosting– just perfect. They are great for the holidays, or anytime of year.
See below for more details, tips for success, and step-by-step photos. Or, scroll down to the bottom for the full recipe.
Ingredient Notes
These chocolate tahini cupcakes are based on my vegan chocolate cake recipe.
- Unsweetened non-dairy milk: You can use any non-dairy milk that you’d like in this recipe, this one was tested using oat milk as I usually prefer oatmilk for baking. Soy milk or almond milk would also work; I tend to steer away from coconut milk in recipes because most cupcakes that use coconut milk have a slightly tropical taste.
- Apple cider vinegar or white vinegar: Added to the dairy-free milk, this creates a vegan buttermilk that provides a pleasant tang to the rich chocolate cake. Like other acidic ingredients used in baking, buttermilk helps to tenderize the gluten, which gives these cupcakes a softer texture and more body.
- All-purpose flour: I typically use unbleached all-purpose flour and suggest not trying to use whole-wheat flour or another type of flour. I haven’t tested this one using a 1:1 gluten-free blend, but I assume it will work.
- Cocoa powder: I’m partial to Hershey’s cocoa powder, but any unsweetened, natural, non-alkalized cocoa powder will work.
- Sugar. I used regular cane sugar and suggest doing the same. I know there’s always the urge to try reducing sugar or using an alternative, but I don’t recommend doing so for this recipe.
- Instant Espresso Powder: Coffee enhances the taste of chocolate, and I don’t recommend omitting it. You can use cooled coffee (1/3 cup) instead of the espresso mixed with water.
How to make these Vegan Chocolate Tahini Cupcakes
Make the Buttermilk
Whisk together the milk and the vinegar to create a vegan buttermilk. Let sit for 10 minutes while you prep the rest of the ingredients.
Make the Espresso
Whisk together the hot water with the instant espresso powder until dissolved, then let cool.
Mix together the dry
Whisk together the dry ingredients in a large bowl
Make the Batter
Beat the applesauce, sugar, tahini, oil and vanilla together, then add in the buttermilk, espresso and dry ingredients.
Pour Into a Cupcake Pan and Bake
Divide the batter into a 12-cup cupcake pan, filling a scant 3/4 of the way full. Bake until a toothpick comes out just clean, about 20 minutes.
Make the Frosting
Beat together the butter and the tahini, then add the powdered sugar and vanilla and beat until a smooth frosting forms.
Frost!
Frost the cooled cupcakes and enjoy.
Storage Notes
These chocolate tahini cupcakes are best stored in an airtight container at room temperature for up to 3-4 days.
I don’t recommend keeping them in the fridge as refrigerating them can dry them out. If you must refrigerate, place them in an airtight container and let them come to room temperature before serving to prevent condensation.
More Vegan Chocolate Desserts
- Vegan Chocolate Pudding
- No Bake Vegan Chocolate Peanut Butter Pie
- Vegan Chocolate Chip Cookies
- Triple Chocolate Vegan Brownies
- Dark Chocolate Chip Cookies
If you make these Chocolate Tahini Cupcakes, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day and your feedback helps other readers.
Vegan Chocolate Tahini Cupcakes
Ingredients
Vegan Chocolate Cupcakes:
- 3/4 cup non-dairy milk, I used oat milk
- 1 teaspoon vinegar
- 1 1/2 cups 180 g all-purpose flour
- 1/2 cup 42 g cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon instant espresso
- 1/3 cup hot water
- 1 cup cane sugar
- 1/2 cup unsweetened applesauce
- 2 tablespoons tahini
- 2 tablespoons neutral oil
- 1 teaspoon vanilla
Tahini Buttercream Frosting:Â
- 1/2 cup vegan butter, softened to room temperature*
- 2-3 Tablespoons tahini
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch nutmeg
Instructions
- Preheat oven to 350 degrees F. Spray a cupcake pan with cooking spray and set aside. Or, line with cupcake liners.
- Mix the non-dairy milk and vinegar and set aside for 10 minutes to make a vegan buttermilk.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
- In a small bowl or cup, dissolve the espresso powder with hot water and set aside.
- Place the sugar, apple sauce, tahini oil and vanilla in a large bowl and whisk by hand or with an electric mixer. Add in the buttermilk mixture of milk and vinegar and the flour and cocoa mix and continue to mix until smooth. Whisk in the espresso and mix together until smooth, the batter will be on the thin side.
- Divide into the prepared cupcake pan, filling a scant 3/4 way full. Bake for 20 minutes, or until a toothpick comes out clean. Remove and let cool while you make the frosting.
- In the bowl of a stand mixer or an electric hand mixer (affiliate), beat together the softened butter and tahini until smooth. Add the powdered sugar, vanilla and nutmeg. Whisk until smooth and fluffy. If the frosting seems dry, add more non-dairy milk, a tablespoon at a time. If it is too wet, add powdered sugar to thicken.
- Frost the cupcakes and enjoy.Â