Updated September 21, 2019 (Originally posted October 30, 2016)
If you love detailed, colorful Halloween desserts but prefer to avoid heavy food coloring, these black sesame eyeball cupcakes are a great compromise. I used a touch of gel color only for the white chocolate eyeballs, while the cupcakes and frosting get their dramatic, moody hue from black sesame and black tahini.
These Halloween black sesame cupcakes make a uniquely adult-friendly treat for a spooky gathering. The cake is light and tender with black sesame flavor, topped with a black sesame buttercream and finished with white chocolate eyeballs for maximum creep factor.
Black sesame pairs naturally with sweet potato in Japanese desserts, so I borrowed that flavor profile for these cupcakes. The combination delivers a deep, nutty taste and an eerie dark color that suits Halloween perfectly.
How to make Halloween black sesame cupcakes
Start by whisking together the cake flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the softened butter with the sugar. Add the egg, sour cream, oil, and black tahini and mix until combined. Fold the dry ingredients into the wet mixture, then add the milk and stir just until combined. Divide the batter among lined cupcake tins.
Once baked, transfer the cupcakes to a wire rack right away and let them cool completely. Cooling fully ensures the black sesame buttercream holds its shape and doesn’t melt.
For the frosting, beat softened butter with black tahini until smooth. Gradually add powdered sugar and continue beating, then add a splash of heavy cream and whip until light and fluffy. Transfer the buttercream to a piping bag and frost the cooled cupcakes.
I piped a shallow well in the center of each cupcake—like a doughnut—so I could add my “fake blood” before placing the eyeball. I used a spoonful of red berry jam for the effect, though I found the berry flavor too dominant for my taste.
Is the “fake blood” necessary?
Nope. You can skip the jam altogether. In fact, I recommend an alternative: mix a little black tahini with honey to create a dark, glossy “goop” that complements the sesame flavor without overpowering it. The berry jam looks good but can overwhelm the subtle nutty notes.
A quick note: while preparing these cupcakes I had an unfortunate household accident that resulted in an eye injury for my husband. It’s a reminder to be cautious around sharp or poking objects—especially near the face. That said, the cupcakes themselves are harmless and well worth making for a Halloween spread.
Don’t let that story deter you—these cupcakes are delicious, with fluffy cake and rich black sesame flavor. They make a striking centerpiece for a Halloween dessert table.
If you make them, tag @aimadeitforyou on Instagram so I can see your spooky creations!
Halloween Black Sesame Eyeball Cupcakes
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Ingredients
Black sesame cupcakes
- 1¾ cups cake flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup sour cream
- 3 tablespoons neutral oil
- 2 tablespoons black tahini
- ⅔ cup whole milk
Black sesame buttercream
- ¾ cup unsalted butter, softened
- 2 tablespoons black tahini
- 1½ cup powdered sugar
- ½ tablespoon heavy cream
Garnish
- 16 white chocolate eyeballs
Instructions
Cupcakes
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Preheat oven to 340°F (170°C) and line a cupcake pan with paper liners.
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In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream butter and sugar. Add the egg, sour cream, oil, and black tahini, mixing until smooth. Fold in the flour mixture, then stir in the milk until just combined.
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Fill liners about two-thirds full and bake 14–16 minutes, or until a toothpick comes out clean. Transfer to a wire rack and cool completely.
Frosting
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Beat butter and black tahini until smooth. Gradually add powdered sugar, beating to combine. Add heavy cream and whip until light and fluffy.
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Pipe frosting onto cooled cupcakes, optionally add a small well of black tahini and honey or a small spoon of jam, then top each with a white chocolate eyeball.
Nutrition
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