onfig', 'AW-881663579'); Flourless Chocolate Cupcakes - Seed + Mill

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes

These mini flourless chocolate cupcakes with sesame brittle and tahini frosting are fun to make and a treat to serve! We chose to use a fail-safe recipe for gluten-free chocolate cupcakes which substitutes almond meal for flour. This super simple and delicious recipe, by Australian Chef Terry Durack, is called 'The Miraculous Flour-Less Chocolate Cake' for good reason! Find the recipe here.

Instead of pouring the batter into a cake tin, we used cupcake molds and baked for 30 mins instead of 40.

What you see here are our own Seed + Mill-inspired finishing touches.

For the brittle
1 1/2 c sugar
1 c black/white sesame seeds

For the tahini frosting
1/2 c Seed + Mill Organic Tahini
1 c butter
1 1/2 c powdered sugar
1/2 tsp cinnamon
1 1/2 tsp vanilla extract
1/2 tsp cardamom (for some extra spice, optional)

For the brittle
In a pan, pour in the sugar and cover with water until it reaches 1/2 inch above the sugar
Stir and then boil on high heat for approx. 5 minutes
While sugar mix is heating up, throw the sesame seeds onto a baking sheet
Carefully watch the sugar and take off the heat the minute it starts to turn golden
Spread the toffee mix over the seeds and let it cool and harden
Crack into big and small pieces and sprinkle over the frosting

For the tahini frosting
In a mixing bowl, stir together the butter and tahini until smooth and creamy
Add the sugar and stir again to combine. Tasting as you go, add the spices and vanilla to your preference

For the chocolate cupcakes
See here!

Also in Recipes

Tahini Milk Chocolate Bars
Tahini Milk Chocolate Bars

This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!

"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."

Kelp ‘Meat’ Skewers with Vibrant Green Tahini Sauce
Kelp ‘Meat’ Skewers with Vibrant Green Tahini Sauce

We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!  

We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!

Magic Spice Roasted Carrots with Whipped Tahini
Magic Spice Roasted Carrots with Whipped Tahini

This recipe is as beautiful as it is delicious! It comes from Heather Sperling & Zarah Khan of Botanica, who created it in partnership with our friends at CAP Beauty!

news letter

Join our community of food lovers!

Halva fruit board

Sign up for recipes, new flavors, and events, and receive 10% off your next order.