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.

INGREDIENTS
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)

STEPS
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!