Choc Hommus Cupcakes

Makes 12


110g butter
1 egg
60g Yumi’s Traditional Middle Eastern Hommus
20g sour cream
1 tsp vanilla bean paste
150g plain flour
¾ tsp bicarbonate of soda
220g caster sugar
40g unsweetened cocoa powder, plus extra to decorate
Roasted chickpeas, to decorate

Choc Hommus Icing

285g butter, softened to room temperature
420g icing sugar mixture
65g unsweetened cocoa powder
2 tbsp Yumi’s Traditional Middle Eastern Hommus
1 tbsp sour cream
½ tsp vanilla bean paste


  1. Preheat oven to 180ºC (160ºC fan).
  2. Melt butter in a medium saucepan with 125ml water. Allow to cool slightly then add remaining ingredients and whisk until combined.
  3. Line a muffin tin with 12 patty cases. Divide the batter evenly between the cases and bake for 25-30 mins until the cupcakes spring back when gently pressed in the centre. Allow to cool completely.
  4. To make the icing, with a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
  5. Add icing sugar, cocoa powder, hommus, sour cream and vanilla and mix on low until combined. Once added, increase to high speed and beat for 3 full minutes until smooth and creamy.
  6. Decorate the cupcakes with icing, roasted chickpeas and a dusting of extra cocoa powder.
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