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Chocolate Tahini Cupcakes and Cookie Dough Buttercream

Course Cupcakes, Desserts
Prep Time 30 minutes
Cook Time 23 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 300kcal

Ingredients

  • 1 cup gluten free all purpose flour
  • 1 cup almond flour
  • 1/3 cup cocoa powder
  • 1/2 tbsp baking powder
  • 1/3 cup maple syrup
  • 1/3 cup runny tahini (used Trader Joe's)
  • 1 tsp almond extract
  • 1 cup unsweetened almond milk

buttercream

  • 8 ounces vegan butter room temp
  • 3 tbsp almond butter
  • 1/3 cup organic cane sugar or lakanto
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips (enjoy life brand)

Instructions

  • preheat the oven to 350 degrees. mix the dry ingredients in a bowl first and then add in the wet ones.
  • scoop the batter into parchment paper muffin cups and fill almost to the top.
  • bake at 350 degrees for 23 minutes and then let the cupcakes cool completely. this is super important so the frosting doesn't melt.
  • for the buttercream, add all ingredients but the chocolate chips in a food processor and blend until a smooth and creamy consistency.
  • then, fold in the chocolate chips and place in the fridge for about 10 minutes to set. you can use a piping bag to then top the cupcakes or just a spoon. place the frosted cupcakes in the fridge for a bit just to make sure the buttercream doesn't melt (30 minutes should be fine).
  • then, serve and enjoy!! you can store in the fridge in an airtight container.