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Tahini Chocolate Chip Cupcakes
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5 from 1 vote

Tahini Chocolate Chip Cupcakes (Vegan, Oil Free)

These adorable little mini cupcakes are perfect for Valentine's Day. Treat your sweetie...or your kids...or yourself...to some chocolate indulgence made healthier with no dairy, no eggs, no oil, and no refined sugar.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 12 people
Calories: 136kcal


Icing, optional


  • Preheat the oven to 325 degrees F.
  • Lightly spray a 12-cavity heart shaped mini muffin pan with cooking spray and set aside.
  • In a small mixing bowl, whisk together the flour, cocoa powder, arrowroot powder, baking soda, salt, and sugar.
  • In a medium mxing bowl, whisk together the tahini, vanilla, and non-dairy milk.
  • Pour the dry ingredients into the wet and stir until combined.
  • Mix in the chocolate chips.
  • Spoon the batter into the prepared pan, filling each cavity no more than half way.
  • Bake 23-25 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack for at least 20-30 minutes** before removing from the pan.
  • Drizzle icing, if using, over the top of the cupcakes before serving.


*If you don't have a heart shaped mini muffin pan, a regular mini muffin pan will work just fine, you just obviously won't have heart shaped cupcakes. Alternately, a regular size muffin pan may be used. Fill each cavity about ¾ of the way full. Bake 25-28 minutes. You should get about 8 cupcakes.
**These cupcakes are soft, fluffy and delicate. Make sure you let them cool in the pan before removing them or you may have cupcake crumbles instead.


Calories: 136kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 42mg | Fiber: 3g | Sugar: 12g | Vitamin A: 50IU | Calcium: 40mg | Iron: 0.9mg