Brownie Cupcakes with Tahini Frosting

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Ingredients

For the cupcakes:

  • 9 ounces gluten-free semi-sweet chocolate
  • 6 ounces gluten-free unsweetened chocolate
  • 1 cup coconut oil melted and cooled
  • 3 cups light brown sugar
  • cups ground hazelnuts or ground almonds
  • ¾ cup sorghum flour
  • teaspoons fine sea salt
  • teaspoons baking soda
  • 6 large free-range eggs beaten
  • 3 tablespoons good-quality vanilla extract

For the frosting:

  • 8 tablespoons unsalted butter at room temperature
  • cup tahini well-stirred
  • ½ cup confectioner’s sugar sifted
  • ½ teaspoon fine sea salt
  • Grated gluten-free chocolate for sprinkling

Makes 20 cupcakes

Instructions

For the cupcakes:

  • Preheat the oven to 350°F and line two regular muffin pans with 20 paper cups.
  • Melt the gluten-free semi-sweet chocolate and unsweetened chocolate in a bain-marie over low heat.
  • Set aside to cool.
  • Combine the melted and cooled coconut oil with the melted chocolate.
  • In a large mixing bowl, whisk together the light brown sugar, ground hazelnuts or ground almonds, sorghum flour, fine sea salt, and baking soda.
  • Add the beaten eggs and good-quality vanilla extract to the dry ingredients.
  • Then, pour in the chocolate mixture and beat together for about 2 minutes until the batter thickens and becomes glossy.
  • Divide the batter into the prepared paper cups, filling each two-thirds full.
  • Bake for 22 to 25 minutes, or until the cupcakes appear almost under-baked.
  • The tops will become cracked and fall as they cool.
  • Allow the cupcakes to cool completely before frosting.

For the frosting:

  • In a food processor, combine the softened unsalted butter, well-stirred tahini, sifted confectioner’s sugar, and fine sea salt.
  • Mix until the ingredients are fully combined and the butter has softened.
  • Swirl 1 to 2 teaspoons of frosting on top of each cupcake.
  • Sprinkle grated gluten-free chocolate over the frosting.

Notes / Tips / Wine Advice:

Enjoy your Brownie Cupcakes with Tahini Frosting!
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