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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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