Edd Kimber’s Cupcakes with Blackberry and Tahini - Bake from Scratch

      “Chocolate and tahini are an ideal combination, akin to peanut butter and chocolate but with added complexity. In this recipe, these two delightful ingredients are combined with blackberries to create an enjoyable and tasty cupcake that is surprisingly simple to prepare.” —Edd Kimber

      Edd Kimber, who is based in London (@theboywhobakes), is a baker, food writer, and television personality known for being the inaugural winner of The Great British Bake Off. Since his victory, he has published seven cookbooks, including Small Batch Bakes, released in 2022, and Small Batch Cookies, set to be published in 2024. Edd was both the first contributing editor and guest editor for Bake from Scratch, and he has remained a regular contributor to the magazine while also serving as a guest instructor at baking retreats. We are thrilled to welcome him back as a contributing editor in 2025.

      You can find Edd on Instagram at @theboywhobakes, on Substack (eddkimber.substack.com), and on his website, theboywhobakes.co.uk.

      **Yield: 6 cupcakes**

      **Cupcakes:**

      - ⅓ cup plus 1 tablespoon (87 grams) firmly packed light brown sugar

      - ¼ cup (21 grams) Dutch process cocoa powder

      - ¼ cup (60ml) hot strong-brewed black coffee

      - ¼ cup (60ml) whole buttermilk

      - 2 tablespoons (28ml) neutral oil

      - 1 large egg yolk (18 grams)

      - 2 tablespoons (28ml) tahini (see Note)

      - 1 teaspoon vanilla extract

      - ½ cup (63 grams) all-purpose flour

      - ½ teaspoon baking soda

      - ¼ teaspoon baking powder

      - ¼ teaspoon kosher salt

      **Tahini Frosting:**

      - ½ cup (113 grams) unsalted butter, at room temperature

      - 2 tablespoons (33ml) tahini

      - 2 cups (240 grams) confectioners’ sugar

      - Large pinch kosher salt

      - ½ teaspoon vanilla bean paste

      **Filling and Garnish:**

      - 6 tablespoons (120 grams) blackberry jam

      - Fresh blackberries

      - Sesame seeds

      **Instructions:**

      1. Preheat the oven to 350°F (180°C) and line 6 muffin cups with paper liners.

      2. For the cupcakes: In a large bowl, whisk together the brown sugar and cocoa powder. Introduce the hot coffee and whisk until the mixture is smooth. Then add the buttermilk and oil, whisking until well combined. Incorporate the egg yolk, tahini, and vanilla extract, continuing to whisk until smooth. Gradually add the flour, baking soda, baking powder, and salt, whisking just until a smooth cake batter develops. Distribute the batter evenly into the paper liners (approximately ¼ cup or 62 grams each).

      3. Bake until the cupcakes spring back when lightly touched, around 20 minutes. Allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

      4. For the frosting: Place the butter in the bowl of a stand mixer. Using the flat beater on medium speed, beat the butter until it becomes very pale and creamy, about 2 to 3 minutes. Add the tahini and briefly mix until combined. Gradually add the confectioners’ sugar and salt until fully incorporated. Increase the speed to high and beat for approximately 5 minutes or until the frosting turns light and fluffy. Mix in the vanilla until evenly distributed.

      5. Use a small spoon to scoop a bit of cake from the top of each cupcake to create a well. Fill each well with a tablespoon of jam (20 grams), then finish with the tahini frosting, a few blackberries, and a sprinkle of sesame seeds. These are best enjoyed on the day they are made but can be stored in the refrigerator for 2 to 3 days.

      **Note:** Tahini tends to separate naturally, with oil rising to the top of the container; make sure to stir gently until well combined before measuring.

      Let us know how they turn out!