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. Black sesame seeds have a deep, rich flavor somewhere between exceptionally dark chocolate and coffee. We use vibrant reddish-orange goji berries to achieve naturally orange-colored frosting. Goji berries are packed with eye-healthy vitamin A and can be found at most well-stocked supermarkets in the dried fruit section. These whole-grain desserts are better tasting and better for you, with every bit of fun, festive flair.

Ingredients

    • 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

How to Make It

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.

Step 5

Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Add sesame seed mixture to flour mixture; whisk to combine.

Step 6

Divide batter among prepared muffin cups. Bake at 350°F for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool completely on wire rack. Spread frosting evenly on cupcakes, and garnish with black sesame seeds.

Step 7

SNEAKY SUBSTITUTION: We skipped the artificial food dyes and instead used red-orange goji berries to achieve naturally colored frosting. Goji berries are packed with eye-healthy vitamin A and can be found at most well-stocked supermarkets in the dried fruit or bulk bin section.