“Chocolate and tahini are a perfect pair, cousins to peanut butter and chocolate but with a bit more depth. In this recipe, these two delicious ingredients are partnered with blackberries for a fun and delicious cupcake that is surprisingly easy to make.” —Edd Kimber

London-based Edd Kimber (@theboywhobakes) is a baker, food writer, and TV personality who is the first-ever winner of The Great British Bake Off. Since his big win, Edd has authored seven cookbooks, including Small Batch Bakes, published in 2022, and Small Batch Cookies, published in 2024. Edd was the first contributing editor and guest editor of Bake from Scratch, and has since been a frequent contributor to the magazine and a guest instructor at baking retreats. We are so excited to welcome him back as a 2025 contributing editor.

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

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Edd Kimber’s Blackberry and Tahini Cupcakes

Make 6 cupcakes

Ingredients

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, 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

• Preheat the oven to 350°F (180°C). Line 6 muffin cups with paper liners.
• For the cupcakes: In a large bowl, whisk together the brown sugar and cocoa powder. Add the hot coffee, and whisk until smooth. Pour in the buttermilk and oil, and whisk until combined. Add the egg yolk, tahini, and vanilla extract, and whisk until smooth. Add the flour, baking soda, baking powder, and salt and whisk just until a smooth cake batter is formed. Divide the batter evenly among the paper liners (about ¼ cup or 62 grams).
• Bake until the cupcakes spring back to a light touch, about 20 minutes. Remove and set aside for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
• For the frosting: Add the butter to the bowl of a stand mixer and, with the flat beater attached, beat on medium speed until the butter is very pale and creamy, 2 to 3 minutes. Add the tahini, and mix briefly until combined. Slowly add the confectioners’ sugar and salt until all has been added. Increase the speed to high, and beat for about 5 minutes or until the frosting is light and fluffy. Add the vanilla and mix just until evenly distributed.
• Use a small spoon to scoop out a little of the cake from the top of each cupcake to form a well. Fill each with a tablespoon of jam (20 grams), and then top with the tahini frosting, a few blackberries, and a sprinkle of sesame seeds. Best served on the day made but can be kept refrigerated for 2 to 3 days.

Notes

Note: Tahini naturally separates and oil rises to the top of the container as it sits; be sure to gently stir until it’s well combined before measuring.

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