Black Sesame Cupcakes With Matcha Buttercream

1. 1

   Preheat the oven to 350u00b0F (175u00b0C). Line 12 standard muffin cups with paper liners. If your black sesame seeds are not already toasted, toast them in a small pan on the stove top over low heat. When they begin to smell nutty, remove the pan from the heat and let the seeds cool slightly.

2. 2

   Grind the sesame seeds into a fine powder using either a coffee or spice grinder or a mortar and pestle.

3. 3

   To make the cupcakes, whisk together the ground sesame seeds, flour, cocoa powder, baking powder, and salt in a medium bowl.

4. 4

   Using an electric mixer or creaming vigorously with a wooden spoon, beat the butter, tahini, and granulated sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture and beat on low speed to combine, then beat in the milk. Scoop the batter into the muffin cups, distributing evenly.

5. 5

   Bake for about 18 minutes, until the cupcakes have slightly risen, the tops are a bit golden, and a toothpick inserted into the center comes out clean. Let the cupcakes cool for a few minutes in the pan, then transfer them out of the pan and onto a wire rack to cool completely,

6. 6

   Meanwhile, make the buttercream. Using an electric mixer or creaming vigorously with a wooden spoon, beat together the butter, confectioners' sugar, matcha powder, and vanilla. Taste and add more sugar or matcha powder if desired.

7. 7

   Once the cupcakes are cool, use an offset spatula to spread the buttercream over the tops.

* Per serving · 4 servings · Values may vary.