Black Sesame Cookies & Cream Cupcakes Recipe

Introduction

These black sesame cookies & cream cupcakes combine the nutty richness of toasted black sesame with a luscious mascarpone frosting. Moist and subtly chocolatey, they offer a unique twist on classic cupcakes that’s sure to impress.

Ingredients

• 1 cup black sesame seeds (for toasted black sesame flour)
• 1/2 cup (65 grams) toasted black sesame flour, from above
• 1 3/4 cups (218 grams) all-purpose flour
• 1 1/2 cups granulated sugar (or up to 2 cups for sweeter cupcakes)
• 1/2 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee (or hot water)
• 1 cup (2 sticks, or 8 ounces) unsalted butter, at room temperature (for frosting)
• 1 cup (8 ounces) mascarpone, at room temperature
• 1/4 cup heavy cream, at room temperature
• 1 1/2 cups confectioners’ sugar (or up to 2 or 3 cups)
• 1/2 cup (65 grams) toasted black sesame flour, from above (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)
• 1/4 teaspoon salt (optional, for frosting)

Instructions

1. Step 1: Toast the black sesame seeds in a dry, heavy-bottomed skillet over medium heat for 2–4 minutes, until fragrant and warm. Remove immediately if they start to smell burnt. Let cool slightly.
2. Step 2: Blend the toasted seeds in a food processor for 1–2 minutes until they form a flour with the consistency of almond meal. Set aside.
3. Step 3: Preheat your oven to 350°F (175°C). In a large bowl, whisk together 1/2 cup of the toasted black sesame flour, all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
4. Step 4: In a separate measuring cup, whisk together the buttermilk, oil, eggs, and vanilla. Brew your coffee if not done yet.
5. Step 5: Add the wet ingredients to the dry ingredients and whisk until just combined. Stir in the hot coffee or water; the batter will be quite liquid, which is normal.
6. Step 6: Divide the batter among 18–24 cupcake liners. Use taller tulip-style liners and fill about 3/4 inch below the top for 18 cupcakes, or standard liners filled 3/4 full for 24 cupcakes. Refrigerate batter if baking in batches.
7. Step 7: Bake for about 18 minutes, until cupcakes are slightly domed, bounce back when pressed, and a tester comes out clean or with just a few crumbs.
8. Step 8: While cupcakes cool, prepare the frosting. Ensure butter, mascarpone, and cream are all at room temperature to prevent curdling.
9. Step 9: Beat butter, mascarpone, and cream in a mixer at medium-high speed for about 5 minutes until pale and fluffy. Scrape down sides as needed.
10. Step 10: Add confectioners’ sugar gradually (starting with 1 1/2 cups) and mix until smooth and pipeable. Adjust sugar to taste if you prefer a sweeter frosting.
11. Step 11: Mix in vanilla, remaining toasted black sesame flour, and optional salt until fully incorporated. Reserve a little sesame flour for garnishing if desired.
12. Step 12: Once cupcakes are completely cool, frost them as you like. Simple rosettes with an open flower tip work beautifully.

Tips & Variations

• Make sure all frosting ingredients are at the same room temperature to avoid a curdled texture.
• For a stronger sesame flavor, increase the toasted sesame flour in the frosting slightly.
• If you don’t have coffee on hand, hot water works fine to keep the batter moist.
• Use tulip-style cupcake liners for an elegant presentation and fuller cupcakes.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. The frosting may firm up when chilled; a gentle warm-up or a few minutes out of the fridge will soften it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toasted black sesame flour ahead of time?

Yes, you can toast the seeds and blend them into flour a day or two in advance. Store the sesame flour in an airtight container at room temperature.

What if I don’t have mascarpone for the frosting?

You can substitute with cream cheese, but the flavor and texture will be slightly different—cream cheese adds tang but is less rich and creamy than mascarpone.

Black Sesame Cookies & Cream Cupcakes Recipe

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★★★★★

4.5 from 766 reviews

• Author: Elara
• Total Time: 38 minutes
• Yield: 18–24 cupcakes 1x

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Description

Delight in these moist and richly flavored black sesame cookies & cream cupcakes, featuring a unique twist of toasted black sesame flour both in the tender chocolate cupcake base and the luscious mascarpone frosting. The subtle nuttiness from the sesame pairs beautifully with cocoa and coffee, while the creamy, fluffy black sesame mascarpone frosting adds a decadent finish.

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Ingredients

Scale 1x2x3x

Toasted Black Sesame Flour

• 1 cup black sesame seeds

Cupcakes

• 1/2 cup (65 grams) toasted black sesame flour, from above
• 1 3/4 cups (218 grams) all-purpose flour
• 1 1/2 cups granulated sugar (or up to 2 cups for sweeter cupcakes)
• 1/2 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee (or hot water)

Black Sesame Mascarpone Frosting

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• 1/4 cup heavy cream, at room temperature
• 1 1/2 cups confectioners’ sugar (or up to 2–3 cups, to taste)
• 1/2 cup (65 grams) toasted black sesame flour, from above
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt (optional)

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Instructions

1. Toast Black Sesame Seeds: Heat a dry, heavy-bottomed skillet over medium heat. Add 1 cup black sesame seeds and toast for 2-4 minutes, stirring occasionally, until fragrant and warm. Remove immediately if any seeds begin to burn to avoid bitterness.
2. Grind Black Sesame Seeds into Flour: Transfer toasted seeds to a food processor and blend for 1-2 minutes until they become a flour-like consistency similar to almond meal. Set aside 1/2 cup (65 grams) for the cupcake batter and 1/2 cup for the frosting.
3. Prepare Cupcake Batter: Preheat the oven to 350°F (175°C). In a large bowl, whisk together toasted black sesame flour, all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl or measuring cup, whisk together buttermilk, neutral oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the hot brewed coffee and stir until fully incorporated. The batter will be quite liquid; this is expected.
5. Fill Cupcake Liners: Line a cupcake pan with 18-24 cupcake liners. For taller tulip liners, fill about 3/4 inch below the top and expect to get 18 cupcakes. For standard liners, fill about 3/4 full or divide evenly among 24 liners.
6. Bake Cupcakes: Bake in the preheated oven for approximately 18 minutes, or until the cupcakes are slightly domed and spring back when lightly pressed, and a cake tester inserted comes out clean or with a few moist crumbs.
7. Make Frosting: While cupcakes cool, prepare the frosting. Ensure butter, mascarpone, and cream are all at room temperature. Using a stand mixer with paddle attachment or a balloon whisk, beat butter, mascarpone, and heavy cream at medium-high speed for about 5 minutes, until pale, light, and fluffy.
8. Add Sugar and Flavorings to Frosting: Reduce mixer speed to medium. Gradually add confectioners’ sugar, starting with 1/4 cup at a time, incorporating fully before adding more. Continue until you reach desired sweetness (typically 1 1/2 cups for balanced sweetness). Stir in vanilla extract, toasted black sesame flour, and optional salt. Mix until uniform and smooth.
9. Frost Cupcakes: Once cupcakes are completely cool, pipe or spread the black sesame mascarpone frosting onto each cupcake. Decorate with a sprinkle of reserved toasted black sesame flour if desired. Serve and enjoy!

Notes

• Use freshly brewed hot coffee for enhanced depth of flavor; hot water can be substituted for a caffeine-free version.
• Ensure all frosting ingredients are at the same room temperature to prevent curdling.
• The batter is liquidy, which is normal for these cupcakes; do not add extra flour.
• The amount of sugar in both cupcakes and frosting can be adjusted based on sweetness preference.
• You can store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Make sure to cool cupcakes completely before frosting to prevent melting.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Keywords: black sesame cupcakes, black sesame frosting, mascarpone frosting, cookies and cream cupcakes, toasted black sesame, chocolate cupcakes, unique cupcake recipe