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+ servings
10 hanukkah cupcakes frosted with tahini buttercream and blue sprinkles
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Hanukkah Cupcakes

Chocolate cupcakes filled with salted caramel and frosted with tahini buttercream
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 cupcakes
Author Ella

Equipment

  • 12-case cupcake tray

Ingredients

Salted Caramel Filling

  • 75 grams granulated sugar
  • 20 grams golden syrup
  • 15 grams water
  • ½ teaspoon vanilla extract
  • 28 grams unsalted butter, room temperature
  • 30 grams double cream
  • ¼ teaspoon kosher salt

Chocolate Cupcakes

  • 121 grams flour
  • ½ teaspoon baking soda
  • 113 grams unsalted butter, room temperature
  • 100 grams granulated sugar
  • 100 grams light brown sugar
  • 2 large eggs
  • 121 grams buttermilk
  • 1 teaspoon vanilla extract
  • 85 grams dark chocolate, melted

Tahini Buttercream

  • 226 grams unsalted butter
  • 113 grams tahini
  • 200 grams icing sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Instructions

Salted Caramel

  • Put sugar, golden syrup and water in a small saucepan over medium high heat. Let the mixture boil without stirring. The sugar will dissolve and once it turns a medium amber, take off the heat.
  • Add the butter, stirring until melted, and then add the cream. Careful because it will sputter!
  • Finally, add the salt and vanilla. Let cool completely.

Chocolate Cupcakes

  • Preheat oven to 350°F/175°C. Put 12 cupcake cases in a 12-cupcake tray.
  • In the bowl of an electric mixer with the paddle attachment, cream the butter until smooth. Add the sugars and beat until fluffy and light, about 3 minutes. Add the eggs, beating well after each addition. Pour in the chocolate.
  • In a small bowl, whisk together the flour and baking soda. In a jug, mix the milk and vanilla together.
  • Add the dry ingredients and buttermilk/vanilla in three additions, beginning and ending with dry ingredients.
  • Fill the cupcake liners ¾ of the way, and bake for 20-25 minutes, a toothpick inserted should come out clean

Tahini Buttercream

  • In a mixer (or by hand!) using a paddle attachment, beat the butter and tahini until completely smooth.
  • Add the icing sugar, salt and vanilla. Beat for another 2-3 minutes until it is smooth.