Festive Hanukkah Chocolate Cupcakes with Salted Caramel & Tahini Buttercream

Hanukkah is a time for celebration, family, and, of course, delicious food! While traditional Hanukkah desserts often involve fried treats like crispy latkes and sweet, jelly-filled sufganiyot (doughnuts), this recipe offers a delightful baked alternative that captures the spirit of the holiday in every bite. Forget the huge vat of boiling oil – these decadent chocolate cupcakes are designed for ease and maximum flavor, making them a perfect addition to your holiday spread. They feature a rich chocolate base, a surprising salted caramel center, and are crowned with a unique, creamy tahini frosting, offering a modern twist on classic Hanukkah flavors.

The inspiration behind these Hanukkah cupcakes comes from the cherished tradition of Hanukkah gelt – the chocolate coins often given as gifts or won during dreidel games. When you cut into or take a bite of these cupcakes, the luscious salted caramel filling is revealed, mimicking the delightful surprise of finding gelt. This “gelt surprise” makes them not just incredibly tasty but also a fun and interactive dessert for guests of all ages. The combination of deep chocolate, sweet and salty caramel, and the earthy, nutty notes of tahini creates a flavor profile that is both complex and incredibly satisfying, a true celebration of all my favorite things in one perfect package.

We’ve carefully crafted the chocolate cupcake base to be balanced rather than overly rich or moist. This intentional design ensures that the robust flavors of the salted caramel filling and the distinctive tahini frosting can shine through without being overpowered by the chocolate itself. It’s a harmonious triple combination that works beautifully together, creating a memorable holiday treat that stands out from typical Hanukkah offerings. Whether you’re looking for a new tradition or just a truly delicious dessert, these Hanukkah chocolate salted caramel cupcakes with tahini buttercream are sure to be a hit!

Key Ingredients for Perfect Hanukkah Cupcakes

Crafting these exceptional cupcakes starts with selecting the right ingredients and understanding their roles. Here’s a closer look at what makes these Hanukkah treats so special:

• Quality Dark Chocolate: Unlike many chocolate cupcake recipes that rely on cocoa powder, ours uses melted dark chocolate for the batter. This provides a deep, authentic chocolate flavor and contributes to a smoother, more refined texture. Opt for a good quality dark chocolate (around 60-70% cocoa solids) for the best results, as it will truly elevate the taste of your cupcakes.
• Buttermilk for Tang and Moisture: Buttermilk is a fantastic ingredient in baking, known for adding a delicate tang and incredible moisture to cakes and cupcakes. Its acidity reacts with the baking soda, helping the cupcakes to rise beautifully and achieve a tender crumb. If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to every cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles, then it’s ready to use.
• Room Temperature Eggs: This is a crucial, yet often overlooked, tip for baking success. Ensuring your eggs are at room temperature before you begin mixing helps them emulsify better with the butter and sugar, creating a smoother, more uniform batter. This leads to a finer crumb and a more consistent texture in your baked goods. Simply take your eggs out of the fridge about 30-60 minutes before you start baking.
• Salted Caramel Essentials: For the irresistible gooey center, you’ll need granulated sugar, golden syrup (or light corn syrup), water, unsalted butter, double cream (heavy cream), vanilla extract, and kosher salt. The golden syrup helps prevent crystallization, ensuring a smooth caramel, while the salt balances the sweetness and enhances the flavor.
• Flour and Leavening: All-purpose flour and baking soda work together to provide structure and lift to the cupcakes. Measure your flour correctly – ideally by weight – to avoid a dense cupcake.
• Sugars for Sweetness and Texture: We use a combination of granulated sugar and light brown sugar in the cupcake batter. Granulated sugar provides crispness and sweetness, while light brown sugar adds moisture and a subtle molasses flavor, contributing to a softer texture.
• Tahini for Unique Frosting: Tahini, a paste made from ground sesame seeds, gives our buttercream a distinctive nutty, slightly savory flavor that pairs exceptionally well with chocolate and caramel. Combined with unsalted butter, icing sugar (powdered sugar), vanilla extract, and kosher salt, it creates a balanced and incredibly delicious frosting.

How to Make These Spectacular Hanukkah Cupcakes

Making these Hanukkah cupcakes is a delightful process, broken down into manageable steps. Follow these instructions carefully to ensure your cupcakes are a triumph!

Step 1: Prepare the Irresistible Salted Caramel Filling – Your Edible Gelt!

The salted caramel is the heart of our “gelt” surprise, so start here to allow it ample time to cool to room temperature before filling the cupcakes. In a heavy-bottomed saucepan, combine the granulated sugar, golden syrup, and water. Place the pan over medium-high heat. Allow the mixture to come to a boil without stirring. Resist the urge to stir, as this can cause crystallization. Instead, let the sugar dissolve and cook until it transforms into a beautiful medium amber color. This usually takes about 5-8 minutes, depending on your stove and pan. Once it reaches the desired color, immediately remove the pan from the heat.

Carefully add the unsalted butter to the hot caramel. Be extremely cautious, as the mixture will sputter and steam vigorously. Stir continuously until the butter is completely melted and incorporated. Next, gradually pour in the double cream (heavy cream), stirring constantly. Again, expect sputtering, so keep a safe distance. Continue stirring until the mixture is smooth and cohesive. Finally, stir in the vanilla extract and kosher salt. Pour the finished caramel into a heatproof bowl or jar and set it aside to cool completely at room temperature. The caramel will thicken as it cools, reaching the perfect consistency for filling your cupcakes.

Step 2: Cream the Butter and Sugars for a Fluffy Base

Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tray with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, begin by beating the room-temperature unsalted butter on medium speed until it is lightened in color and wonderfully fluffy, about 2-3 minutes. This creaming process incorporates air, which is essential for a tender cupcake texture. Next, add both the granulated sugar and light brown sugar to the creamed butter. Continue to beat on medium-high speed for another 3 minutes, scraping down the sides of the bowl as needed, until the mixture is light, pale, and incredibly fluffy.

Now, it’s time to incorporate the eggs. Add the large, room-temperature eggs one at a time, beating well after each addition until fully combined. This ensures proper emulsification and prevents the batter from separating. Once the eggs are in, gently pour in the melted dark chocolate, mixing on low speed until just combined. Be careful not to overmix at this stage.

Step 4: Bake to Golden Perfection

Evenly divide the cupcake batter among the 12 prepared cupcake liners, filling each about three-quarters of the way full. This ensures they have enough room to rise without overflowing. Place the cupcake tray into the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs attached, they are ready. Avoid overbaking, as this can dry out your cupcakes. Once baked, remove the tray from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial before filling and frosting.

Step 5: Craft the Creamy Tahini Buttercream

This tahini buttercream is incredibly easy to make and adds a distinctive, sophisticated flavor that perfectly complements the chocolate and caramel. It’s the same delightful frosting I’ve used in my chocolate and tahini sheet cake. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature unsalted butter and tahini together on medium speed. This step requires patience; continue beating for several minutes until the mixture is completely smooth, creamy, and well combined. This ensures there are no gritty tahini lumps and the frosting has a wonderfully uniform texture.

Once smooth, gradually add the icing sugar (powdered sugar) to the butter-tahini mixture, starting on low speed to prevent a sugar cloud, then increasing to medium. Add the vanilla extract and kosher salt. Continue to beat for another 2-3 minutes until the frosting is light, fluffy, and perfectly smooth. Scrape down the sides of the bowl periodically to ensure everything is fully incorporated. The salt enhances the flavors and prevents the frosting from being overly sweet.

Step 6: Assemble Your Hanukkah Masterpieces!

Once your chocolate cupcakes are completely cool – this is essential for preventing your frosting from melting and your caramel from running – it’s time for assembly! Using a small, sharp paring knife or a cupcake corer, carefully cut out a cone-shaped section from the center of each cupcake. Don’t discard the removed cake pieces; you can trim off the bottom and use the tops as “lids” if desired, or simply enjoy them as a little chef’s treat!

Spoon or pipe a generous amount of the cooled salted caramel into the hollowed-out center of each cupcake. Don’t be shy – this is your delicious “gelt” surprise! If using the trimmed cake tops, gently place them back over the caramel filling. Now, using an offset spatula or a piping bag fitted with your favorite tip, generously frost each cupcake with the creamy tahini buttercream. I love finishing these festive cupcakes with a sprinkle of Sweetapolita sprinkles in blue and white, which are perfect Hanukkah colors and add an extra touch of sparkle and joy!

Tips for Success and Variations

To ensure your Hanukkah cupcakes turn out perfectly every time, keep these tips in mind:

• Accurate Measuring: Especially for baking, precision is key. Use a kitchen scale for flour and sugar if possible, as volume measurements can vary.
• Don’t Overmix: Overmixing the cupcake batter after adding flour can develop too much gluten, resulting in dense, tough cupcakes. Mix just until combined.
• Patience with Caramel: Don’t stir the sugar mixture while it’s caramelizing. Trust the process, and wait for that beautiful amber color.
• Cooling is Crucial: Allow both the salted caramel and the cupcakes to cool completely before filling and frosting. Warm components will lead to a messy, runny dessert.
• Room Temperature for Buttercream: Ensure butter and tahini are at room temperature for a smooth, lump-free buttercream.

Creative Variations to Try

• Different Fillings: If salted caramel isn’t your preference, consider filling these chocolate cupcakes with raspberry jam, chocolate ganache, or even a different flavored curd.
• Alternative Frostings: While tahini buttercream is unique and delicious, a classic vanilla buttercream, cream cheese frosting, or even a simple chocolate ganache could also work.
• Spice it Up: Add a pinch of cinnamon or cardamom to the chocolate cupcake batter for a warm, spiced variation.
• Nut-Free Option: If you have a sesame allergy, you can substitute the tahini buttercream with a classic vanilla or chocolate buttercream. For the filling, ensure all ingredients are nut-free.
• Decorations: Beyond sprinkles, you could top these with mini chocolate chips, a drizzle of extra caramel, or even small chocolate gelt coins for an extra festive touch.

Storage and Serving Suggestions

These Hanukkah cupcakes are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature. If your kitchen is particularly warm, or if you prefer a firmer frosting, you can store them in the refrigerator, but allow them to come to room temperature for about 30 minutes before serving for the best texture and flavor.

Serve these cupcakes as a festive dessert for your Hanukkah celebrations, a delicious treat for family gatherings, or a thoughtful edible gift. They pair wonderfully with a warm cup of coffee, tea, or even a glass of milk.

Recipe

These Hanukkah chocolate cupcakes are more than just a dessert; they’re a festive creation designed to bring joy and deliciousness to your holiday table. With their tender chocolate base, gooey salted caramel center, and unique tahini buttercream, they offer a memorable twist on traditional Hanukkah treats. We hope you and your loved ones enjoy baking and sharing these special cupcakes as much as we do!