Tahini Chocolate Chip Cupcakes Recipe

Get ready to level up your baking game with these tahini-infused chocolate chip cupcakes that mix a touch of nostalgia with an unexpected twist—because who knew tahini and chocolate could be such a perfect pair?

Creating unique twists on classic treats is something I love to do. Take these Tahini Chocolate Chip Cupcakes: they combine the nutty richness of tahini, which is like a liquefied version of sesame butter, with the delightful sweetness of semi-sweet chocolate chips.

And can I point out that tahini is a far healthier substitute for the copious amounts of margarine or shortening often used in chocolate chip cookies? These cupcakes have a moist and tender crumb, thanks to the perfect blend of all-purpose flour, softened butter, and a hint of vanilla.

I think you’ll adore them.

Ingredients

• All-purpose flour: Provides structure and carbohydrates.
• Baking powder: A leavening agent for lightness.
• Salt: Enhances overall flavor with balance.
• Unsalted butter: Adds moisture and rich flavor.
• Granulated sugar: Sweetens and aids in browning.
• Light brown sugar: Adds sweetness and moisture.
• Tahini: Provides nutty flavor and protein.
• Semi-sweet chocolate chips: Brings chocolatey sweetness.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup tahini
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup milk

How to Make this

1. Heat your oven to 350°F (175°C) and prepare a cupcake tin with paper liners.

2. Whisk in a bowl of medium size the together flour, powder baking, baking soda, and salt. Set aside.

3. In a big mixing bowl, beat soft butter, granulated sugar, and light brown sugar together until very light and very fluffy. They should be so fluffy that they are almost cloud-like. If you reach that stage, you are ready to add the next ingredient.

4. One at a time, add the eggs to the butter mixture, beating well after each addition.

5. Combine the tahini and the vanilla extract until they are well blended.

6. Slowly incorporate the dry ingredients into the wet ingredients, mixing lightly so that they are just combined.

7. Mix in the milk until the batter is smooth.

8. Insert the semi-sweet chocolate chips.

9. Pour the batter into the prepared cupcake liners. Fill each about 2/3 full.

10. Cook for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool before serving.

Equipment Needed

1. Oven
2. Cupcake tin
3. Paper liners
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Toothpick

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, whole wheat flour can be used as a substitute, but the texture could be denser.
• Q: Can I make this recipe dairy-free?A: Use a dairy-free substitute for the unsalted butter and a plant-based milk instead.
• Q: Is there a substitute for tahini?A: Sunflower seed butter or almond butter can be used, though their flavors will vary slightly.
• Q: How can I make these cupcakes gluten-free?A: Substitute all-purpose flour with gluten-free flour in a 1:1 ratio.
• Q: Can these be made vegan?A: Use flaxseed eggs as substitutes for the eggs, and replace dairy ingredients with vegan alternatives.
• Q: Do these cupcakes need to be refrigerated?They can be kept at room temperature for several days as long as they are in a sealed container. For longer storage, the best bet is to keep them in the fridge.
• Q: Can I freeze these cupcakes?A: They can, indeed, be frozen. Enclose each one separately and place them in a watertight container. You can keep them for three months.

Tahini Chocolate Chip Cupcakes Recipe Substitutions and Variations

Coconut oil, at a ratio of 1:1, can substitute for unsalted butter in a recipe, as can another alternative: unsweetened applesauce. Both substitutions make for healthier options than butter.
Coconut sugar or 1/2 cup maple syrup can be used to substitute for 1/2 cup of granulated sugar. If using maple syrup, however, be sure to slightly reduce the milk to maintain the batter consistency.
Substitutes for light brown sugar:
• 1/2 cup dark brown sugar
• 1/2 cup coconut sugar
Almond or Sunflower Seed Butter: For a substitute, use 1/2 cup of either of these for a different nutty flavor.
Milk: Substitute with 1/4 cup almond milk or 1/4 cup oat milk for a dairy-free option.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, and milk are at room temperature before you start. This helps them blend more smoothly and evenly for a better-textured batter.

2. Sift the Dry Ingredients For a lighter and fluffier cupcake, sift the flour, baking powder, baking soda, and salt before whisking them together. This helps to evenly distribute the leavening agents and breaks up any lumps.

3. Beat for Optimal Fluffiness When beating the butter and sugars, take your time to achieve that cloud-like texture. This step is crucial for incorporating air into the batter, which contributes to the cupcake’s fluffiness.

4. Fold in Chocolate Gently When adding the chocolate chips, gently fold them into the batter to avoid overmixing. Overmixing can result in tough cupcakes.

5. Test for Doneness Early Begin checking for doneness at the 18-minute mark. Ovens can vary, and over-baking can lead to dry cupcakes. They are done when a toothpick comes out mostly clean, with just a crumb or two.