1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and set aside. Chop the chocolate for the filling coarsely and add together with the coconut milk to a heatproof bowl and heat up in the microwave (or over a pot with simmering water) until the chocolate has melted completely. Mix until well combined and place in the fridge until needed.

 

2. Add the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt to a large bowl and mix until well combined. In a second bowl mix the almond milk with oil and vinegar and let sit for 2-3 minutes, then add to the bowl with the dry ingredients and mix until just combined – do not overmix! Add the chopped chocolate and fold in. Fill the batter into the paper liners (about 3/4 full) and bake for 28-30 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Take out of the oven and let cool down completely on a wire rack.

 

3. While the cupcakes are cooling prepare the buttercream by adding the plant-based margarine into a large bowl and mix on high speed until creamy and a bit paler. Add the tahini and mix for about 2-3 minutes until well combined. Add the confectioners’ sugar, vanilla extract and salt and start mixing slowly, then on high speed for about 5-6 minutes until you get a nice and fluffy (vegan) buttercream. Fill into a piping bag with a star tip and set aside.

 

4. To finish the cupcakes cut a hole into each cupcake with a sharp knife or cupcake corer, fill with the sesame chocolate ganache and top with a nice swirl of the vegan buttercream. Decorate with some chocolate and sprinkle with toasted sesame seeds if you like (optional).