Black Sesame Cupcakes

There’s nothing artificial about these dramatically hued holiday treats. Supermoist chocolate cupcakes get their blackout color from black sesame seeds and antioxidant-rich dark cocoa powder.

Ingredinets

Frosting:

• 1/2 cup goji berries
• 1/3 cup warm water
• 6 ounces 1/3-less-fat cream cheese, softened
• 1/2 cup plain whole-milk Greek yogurt
• 1/2 cup powdered sugar

Cupcakes:

• Baking spray with flour
• 1/2 cup black sesame seeds, plus more for garnish
• 2 eggs
• 2/3 cup granulated sugar
• 1/2 cup plain whole-milk Greek yogurt
• 1/4 cup 2% reduced-fat milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 3.5 ounces whole-wheat pastry flour (about 1 cup)
• 3 tablespoons dark chocolate cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Direction

Step 1

To prepare frosting, place goji berries and 1/3 cup warm water in a small bowl. Let stand 20 minutes.

Step 2

Place goji berry mixture in a blender; process until smooth. Pour mixture through fine-mesh strainer; discard seeds. Set aside.

Step 3

Place cream cheese and 1/2 cup yogurt in the bowl of a stand mixer. Beat on high until smooth. Add powdered sugar; beat on low until combined. Add goji mixture; beat on medium until combined. Chill 30 minutes.

Step 4

To prepare cupcakes, preheat oven to 350°F. Line 12 muffin cups with liners; coat with baking spray. Place sesame seeds in a mini food processor; process until seeds form a paste. Place in a bowl. Whisk in eggs, granulated sugar, 1/2 cup yogurt, milk, oil, and vanilla.