Let me fill you in on a little secret...shhhhhhh. Black sesame and cookies 'n cream are a match made in heaven and these cupcakes are so, so good! They're light and fluffy with that classic black sesame flavour. The Cookies 'n Cream frosting is very creamy and pairs so well with the cupcakes.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Black sesame seeds
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Baking soda
- Eggs
- Vegetable oil
- Vinegar
- Butter
- Vanilla extract
- Cream cheese
- Powered sugar
- Oreos
- Milk
Equipment:
- Stand or hand mixer
- Whisk
- Mixing bowls
- Spatula
- Muffin baking tray
- Piping bag and tip
Instructions:
To make the cupcakes:
Toast black sesame seeds for about 30 seconds until you can smell a toasted black sesame aroma and they start popping. Pour into a spice grinder and pulse until it becomes very fine.
Preheat oven to 325F. Fill a cupcake baking pan with cupcake liners.
In a medium mixing bowl, add the flour, black sesame, baking powder, baking soda and salt. Whisk ingredients together to combine. In a measuring cup, add the milk and vinegar and whisk to combine.
In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer and large mixing bowl, cream the butter, oil and sugar together until mixture appears thick and fluffy in appearance, about 2-3 minutes.
Beat the eggs into creamed butter mixture one at a time allowing the initial egg to be fully incorporated before mixing in the next egg. Next, mix in the vanilla extract into wet batter.
Reduce mixer speed to low. In an alternating fashion, starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by all of the milk-vinegar mixture and ending with the remaining flour mixture. Mix until combined.
Scoop cupcake batter into prepared cupcake pans and bake for 18-20 minutes. Cupcakes are ready when a toothpick inserted into one of them comes out clean.
Cool cupcakes in baking pan for 4-5 minutes before transferring to a cooling rack to cool completely to room temperature.
To make the frosting:
Crush the Oreos in a food processor or by placing them in a plastic bag and smashing them with a rolling pin. Place the Oreo crumbs into the powdered sugar and whisk until combined.
Using a mixer, beat the butter and cream cheese. Beat on high for 2-3 minutes until light and fluffy. Scrape the bowl.
Slowly add in the powdered sugar and Oreo crumbs. Mix until combined. It will be thick. Add in vanilla and milk. Beat on low until combined. Switch to high and beat for 2 minutes. It should be light and fluffy. Pipe onto the cupcakes. Top with extra Oreo's.
Like the recipe? Why not try these?
Black Sesame Cupcakes with Cookies 'n Cream Frosting
Ingredients
Cupcakes:
- 2 cups cake flour
- 1 cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 large eggs room temperature
- 125 ml vegetable oil
- 150 ml buttermilk room temperature or slightly warm
- ½ cup unsalted butter softened
- 1 tsp vanilla
- ½ cup sesame seeds toasted
Frosting:
- 250 g cream cheese room temperature (1 block)
- 1 ½ cup unsalted butter slightly cold
- 7 cups powdered sugar sifted
- 12 Oreos chopped
- 2 tsp pure vanilla extract
- 4 Tbsp milk
Instructions
To make the cupcakes:
- Toast black sesame seeds in a pan for about 30 seconds until you can smell a toasted black sesame aroma and they start popping. Pour into a spice grinder and pulse until it becomes very fine.
- Preheat oven to 325F. Fill a cupcake baking pan with cupcake liners.
- In a medium mixing bowl, add the flour, black sesame, baking powder, baking soda and salt. Whisk ingredients together to combine. In a measuring cup, add the milk and vinegar and whisk to combine.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer and large mixing bowl, cream the butter, oil and sugar together until mixture appears thick and fluffy in appearance, about 2-3 minutes.
- Beat the eggs into creamed butter mixture one at a time allowing the initial egg to be fully incorporated before mixing in the next egg. Next, mix in the vanilla extract into wet batter.
- Reduce mixer speed to low. In an alternating fashion, starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by all of the milk-vinegar mixture and ending with the remaining flour mixture. Mix until combined.
- Scoop cupcake batter into prepared cupcake pans and bake for 18-20 minutes. Cupcakes are ready when a toothpick inserted into one of them comes out clean.
- Cool cupcakes in baking pan for 4-5 minutes before transferring to a cooling rack to cool completely to room temperature.
To make the frosting:
- Crush the Oreos in a food processor or by placing them in a plastic bag and smashing them with a rolling pin. Place the Oreo crumbs into the powdered sugar and whisk until combined.
- Using a mixer, beat the butter and cream cheese. Beat on high for 2-3 minutes until light and fluffy. Scrape the bowl.
- Slowly add in the powdered sugar and Oreo crumbs. Mix until combined. It will be thick. Add in vanilla and milk. Beat on low until combined. Switch to high and beat for 2 minutes. It should be light and fluffy. Pipe onto the cupcakes. Top with extra Oreo's.
Notes
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