Brownie Cupcakes with Tahini Frosting
Equipment
- paper cups
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
- 1½ cups ground hazelnuts or ground almonds
- ¾ cup sorghum flour
- 1½ teaspoons fine sea salt
- 1½ 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
- ⅔ 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!