In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a measuring cup, combine the buttermilk and coffee. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, if using a hand mixer), combine the oil, sugar, and egg, and beat until the mixture is pale and fluffy, about 2 minutes. Mix in the vanilla extract. At low speed, incorporate the dry ingredient and buttermilk-coffee mixture, alternating between the two. Mix until just incorporated (do not overbeat).
Spoon some batter into each cavity of the prepared muffin pan until they are two-thirds full. Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
For the tahini buttercream: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, if using a hand mixer), beat the butter and tahini until smooth. Gradually add the powdered sugar and mix to combine. Mix in the vanilla extract, nutmeg, and salt, and beat until the frosting is fluffy.
To assemble the cake: Transfer the tahini buttercream to a piping bag fitted with the tip of your choice and generously frost the cupcakes. Alternatively, simply use an offset spatula to frost the cupcakes, freehand-style. To create the modern look pictured above, fetch for a cookie cutter that is exactly the size of the top of the cupcakes. Place it over a cupcake, then fill it with tahini buttercream. Slowly lift the cookie cutter and use an offset spatula to smooth the sides. Sprinkle with toasted sesame seeds at will. Serve immediately, or refrigerate in an airtight container for up to 3 days. Make sure to return the cupcakes to room temperature at least 30 minutes before serving to soften the tahini buttercream.
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