Can hardly wait to hear how the Triple Chocolate Chili Cupcakes turned out for you! Is this a jump headfirst into heat, or do you like your flavors just a tad more subtle? Let me know by leaving a comment below, rating it and telling me what fun add-in you added. Your feedback keeps me going—it’s like an idea magnet for new recipes!
Triple Chocolate Chili Cupcakes were decadence in a defying mixture of bitter chocolate and bursting heat.
Best for the taking, whether done by an avid baker or one who has already developed a taste bud. This treat, from the newfangled flavor to the popping garnish, will be in a league all its own, whatever the occasion may be. If you loved this recipe, remember to Pin it so that you don’t lose it, and come back to experiment with some of these other creative cupcake recipes.
I have always been drawn by the way other cultures make their sweets out of so many ingredients and procedures that can be alien and yet completely alluring. My love for black sesame started during an unforgettable trip to Japan.
One good day, while walking around the charm of Kyoto, I stumbled across some small bakery somewhere in quite an obscure corner of the town. Still, it kept displaying a set of very tempting and luring sweets through its window: extremely interesting and inviting. But of them, most to catch my eyes was black-sesame mochi. Curious, I bought one, and the flavor of the first bite made my eyes water: the nutty, earthy flavor of black sesame was so articulate along with a delicate sweetness that my taste buds were pleased for what felt like an eternity. Long after this experience, it lingered, having given me ideas of how to turn black sesame into baking.
Thus, these Black Sesant and Raspberry Cupcakes came to be. The contrast of this bold, unique flavor of the black sesame to that lively and fresh taste of raspberries just seemed naturally to progress, and it really turned out beyond my expectations. In fact, I am, like, really reminded of that cute little bakery from Kyoto, how nice it was that something special finds its way every time I bake this cupcake.
Black Sesame and Raspberry Cupcakes: A Delicious Twist on Tradition
Course: Uncategorized12
servings10
minutes1
hour250
kcalIngredients
- For the Cupcakes:
1 cup all-purpose flour
1/2 cup black sesame seeds, ground
Note: You can grind the sesame seeds yourself using a coffee grinder or food processor.1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
- For the Raspberry Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup fresh raspberries, pureed and strained
1/2 tsp vanilla extract
A pinch of salt
- For Garnish:
Fresh raspberries
Whole black sesame seeds
Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Tip: Always preheat your oven for even baking. - Prepare the dry ingredients: In a medium bowl, whisk together the flour, ground black sesame seeds, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Tip: Make sure the butter is fully softened to avoid lumps in your batter. - Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Combine the mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Tip: Overmixing can lead to dense cupcakes, so stop as soon as the batter is smooth. - Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Tip: Use an ice cream scoop for even portions. - Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Raspberry Buttercream: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Once the sugar is fully incorporated, add the raspberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
Tip: If the buttercream is too thick, add a tablespoon of milk to achieve the desired consistency. - Frost the cupcakes: Once the cupcakes are completely cool, frost them with the raspberry buttercream. You can use a piping bag for a polished look or simply spread the frosting with a spatula.
Tip: For a professional finish, use a star-shaped piping tip. - Garnish: Top each cupcake with a fresh raspberry and a sprinkle of whole black sesame seeds for an elegant presentation.
Emma’s Tips:
- Grinding Black Sesame: If you don’t have pre-ground black sesame seeds, you can easily make your own by grinding them in a coffee grinder or food processor. This step is crucial for a smooth cupcake batter and helps release the deep, nutty flavor of the seeds.
- Buttercream Texture: If your buttercream ends up too thick, add a tablespoon of milk to loosen it up. If it’s too runny, more powdered sugar will help achieve the right consistency.
- Piping: For a professional-looking finish, use a star-shaped piping tip. This creates a beautiful swirl in the buttercream that makes these cupcakes look bakery-perfect.
Serving Suggestions:
These Black Sesame and Raspberry Cupcakes couldn’t be prettier served fresh: only the raspberry buttercream zest tangling along with nutty black sesame notes. Serve these up with a pot of green tea or a chilled glass of rosé for that perfect indulgence. Absolutely dreamy for any occasion, from surprising dinner party guests and afternoon teas to bridal showers, these cupcakes can do it all.
Nutritional Information (per serving):
- Calories: Approximately 250 calories
- Fat: 14g
- Carbohydrates: 30g
- Protein: 3g
Frequently Asked Questions (FAQ):
Can I use white sesame seeds instead of black?
Yes, you can substitute white sesame seeds, but the flavor will be milder, and the visual contrast with the raspberries won’t be as striking.
Can I make these cupcakes dairy-free?
Absolutely! Substitute the butter with a plant-based alternative and use almond or soy milk in place of whole milk.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Bring them back to room temperature before serving.
Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to two months. Thaw them overnight in the fridge and frost them fresh when ready to serve.
Dear Reader
Dear reader, I’d love to hear how your Black Sesame and Raspberry Cupcakes turn out! Did you do the recipe as instructed or do you have some variations to share? Let me know in the comments below, and give it a rating, too!
Your input not only helps other readers but also encourages me to continue developing. This cupcake recipe mixes one of our favorite rich, earthy flavors from black sesame, then bright and tangy sweetness from raspberries in a unique twist on the flavors of the classic baked treat.
It is sure to win over hearts with its flavor and appearance, whether for a beginner or an experienced baker. If you liked this recipe, please share it to remake later, and for more awesome cupcake recipes, check out my other unique cupcakes.