Share
Black Sesame Cupcakes with Matcha Frosting
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
20-24 cupcakes
Prep Time
30 minutes
Cook Time
48 minutes
Don't let the name intimidate you; kappukeki is simply Japanese for "cupcake." Cute, right? This version is a fresh departure from the basic flavors and overly sweet frostings that often dominate the cupcake world. Black sesame and matcha, a power duo in the world of Japanese desserts, are seamlessly incorporated into the familiar foundation of a rich cocoa cake base and cream cheese-buttercream frosting. The result is a unique and deliciously balanced cupcake like no other, with welcome nutty and bittersweet notes, and a subtle-but-lively fresh hint of wasabi and crystallized ginger garnish.
Ingredients
-
½ cup Sesame Seed – Black
- ½ cup toasted sesame flour
- 1¾ cup all-purpose flour
-
1½ cup white sugar or Classic Monk Fruit Sweetener
-
½ cup Cocoa – Dutched
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup canola oil
- 2 ea large eggs
-
1 tsp Madagascar Pure Vanilla Extract
- 1 cup hot brewed coffee (or hot water)
- 2½ cup powdered sugar
-
4 tsp Wasabi Powder
-
1 tsp Matcha
- 1 cup unsalted butter (2 sticks), room temperature
- 4 oz cream cheese, room temperature
- 2 Tbsp heavy cream
- ¼ tsp salt
-
1 oz Candied Ginger, cut into slices
Toasted Sesame Flour
Cupcake
Frosting
Garnish
Directions
- Prepare sesame flour. Add sesame seeds to a dry, heavy-bottomed skillet; set heat to medium. Toast until aroma is toasty and fragrant, about 2 to 4 minutes. Shake pan regularly to keep seeds moving and prevent burning. Transfer to a bowl to cool slightly. Pulse sesame seeds in a food processor or spice grinder to a consistency similar to almond flour, about 1 to 2 minutes; set aside.
- Prepare cupcakes. Preheat oven to 350F. In a large bowl, whisk together toasted sesame flour, all-purpose flour, sugar (or monk fruit sweetener), cocoa powder, baking soda, baking powder, and salt until well-combined. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla. Add buttermilk mixture to dry ingredients and whisk until just combined. Add hot coffee (or hot water) and stir until incorporated.
- Fill standard cupcake liners two-thirds full, (approximately 20 to 24 total). Bake approximately 18 minutes, or until cupcakes are slightly domed and bounce back when pressed or when a cake tester comes out clean with only a crumb or two attached. Remove from oven and transfer to cooling rack.
- Prepare frosting. Sift together powdered sugar, wasabi powder, and matcha; set aside. In a separate bowl, beat butter and cream cheese on high speed until light and fluffy. Reduce speed to medium; add sifted powders – ½ cup at a time – until fully incorporated. Scrape down bowl; add heavy cream and salt; continue beating 1 to 2 additional minutes until smooth and fluffy.
- Assemble. Load frosting in a pastry bag (fitted with choice of tip) or frost the old school way using a butter knife. Pipe or spread 1 to 1½ tablespoons frosting per cupcake. Garnish with candied ginger slivers.