These mini flourless chocolate cupcakes with sesame brittle and tahini frosting are fun to make and a treat to serve!

Flourless Choc Cupcakes

For the brittle:
1.5 c sugar
1 c black/white sesame seeds

For the tahini frosting:
1/2 cup Whole Seed Tahini
1 c butter
1.5 c powdered sugar
1/2 tsp cinnamon
1.5 tsp vanilla extract
1/2 tsp cardamom (for extra spice)

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

For the tahini frosting:
1. Mix together the butter and tahini until smooth and creamy
2. Combine with the sugar and add the remaining ingredients tasting as you go (you can add more or less of the vanilla, cardamom and cinnamon according to your taste preference)

For the chocolate cupcakes:
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.