{"id":10040,"date":"2021-03-09T22:26:39","date_gmt":"2021-03-10T04:26:39","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2008\/04\/kosher-for-passover-chocolate-cupcakes-flourless-chocolate-cupcakes-with-chocolate-cream-cheese-frosting-3\/"},"modified":"2021-03-10T07:37:58","modified_gmt":"2021-03-10T13:37:58","slug":"kosher-for-passover-chocolate-cupcakes","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/kosher-for-passover-chocolate-cupcakes\/","title":{"rendered":"Decadent Flourless Chocolate Cupcakes"},"content":{"rendered":"\n

These incredibly rich and chocolatey flourless chocolate cupcakes are fabulous hot out of the oven with some cold ice cream. They are also crowd pleasers at room temperature topped with chocolate whipped cream<\/a>. Think of them as the the fudgy brownies of the cupcake world!<\/p>\n\n\n\n

\"Flourless<\/a><\/figure>\n\n\n\n

I originally started making this recipe as a decedent treat for Passover, but it’s wonderful any time of the year a great choice if you are serving dessert to someone who is following a gluten-free diet.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Top<\/a><\/figure>\n\n\n\n

This recipe doesn’t use any fancy ingredients. But, you will need A LOT of chocolate. Because chocolate is the predominant flavor, make sure you use a chocolate that you love. One of my favorite chocolates to bake with is TCHO<\/a>.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Start by dissolving sugar into water with a touch of salt. This takes just a few minutes in a small saucepan over medium heat. Remove from the heat and stir in vanilla extract.<\/p>\n\n\n\n

\"Sugar<\/a><\/figure>\n\n\n\n

Next, melt your chocolate. While I often suggest melting chocolate in the microwave, I like to use a a metal mixing bowl over a pot of boiling water (a double boiler) when I want this much chocolate melted evenly. Stir continually for a few minutes until it’s all melted.<\/p>\n\n\n\n

\"partially<\/a><\/figure>\n\n\n\n

Mix room temperature butter into the melted chocolate a little bit at a time.<\/p>\n\n\n\n

\"Hand<\/a><\/figure>\n\n\n\n

Then, stir in the sugar water and gently mix in the eggs and egg whites until fully incorporated.<\/p>\n\n\n\n

\"Egg<\/a><\/figure>\n\n\n\n

Fill cupcake liners almost all the way to the top. These are flourless and have no leavening agent so they may rise a bit during baking (from the eggs). It’s normal for them to settle back down as they cool.<\/p>\n\n\n\n

\"Filling<\/a><\/figure>\n\n\n\n

Bake at 350 F for 40 minutes. The tops should be set and crackly and a toothpick should come out with some chocolate on it but not be totally wet.<\/p>\n\n\n\n

\"flourless<\/a><\/figure>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

How to Serve<\/h3>\n\n\n\n

These cupcakes are very rich – like fudgy chocolate brownies. If you eat one warm, the center may still be a little molten. It’s heavenly!<\/p>\n\n\n\n

A giant swirl of frosting is a bit much for these cupcakes. If you want to frost them, consider a small swirl of chocolate cream cheese frosting<\/a> or a ganache<\/a>.<\/p>\n\n\n\n

My preference is to top them with Chantilly cream<\/a> once cooled (chocolate whipped cream<\/a> and strawberry whipped cream<\/a> are great choices, too) or to scoop a generous amount of my favorite flavor of ice cream on top while they’re still warm.<\/p>\n\n\n\n

\"flourless<\/a><\/figure>\n\n\n\n

FAQs<\/h3>\n\n\n\n
Can I make this recipe as a cake?<\/strong>

Yes! I suggest using a greased springform pan and chilling the cake before removing the sides.<\/p> <\/div>

Can I make these as mini cupcakes?<\/strong>

Sure! They are great as minis – especially if there will be many other desserts on the table. Follow my guidelines for mini cupcakes<\/a>.<\/p> <\/div>

Do I have to use dark chocolate?<\/strong>

No. This can be made with any kind of chocolate. If you use baking chocolate, increase the sugar by 1\/4 cup since the chocolate isn’t sweet at all.<\/p> <\/div>

My cupcakes sank in the middle – is this normal?<\/strong>

If you remove the cupcakes from your oven before their centers are totally set, they will sink in the middle. Letting the cupcakes sit in the tins for five minutes after baking will help a bit. Remember that sunk cupcakes give you a perfect spot to put your topping!<\/p> <\/div>

Are these cupcakes kosher for Passover?<\/strong>

If you take your u0022kosher for Passoveru0022 to more serious levels than I, you will want to use kosher versions of all of these products. If you are of the mindset that chocolate doesn’t rise so it’s kosher for Passover, then just go for the best ingredients you can find. Also, keep in mind that the cupcakes have butter and should not be served with a dairy meal unless you use an alternative butter like Country Crock’s plant butter.<\/p> <\/div>

Why are the bottoms of my cupcake liners greasy?<\/strong>

Because this is a very moist and buttery recipe, the bottoms of your liners may get a little greasy if you don’t use grease-proof liners. Wipe them off with a paper towel. Don’t be alarmed – the cupcakes don’t taste at all greasy!<\/p> <\/div>

How should I store flourless chocolate cupcakes?<\/strong>

Store these cupcakes at room temperature for up to 5 days or freeze for several months. Use a microwave to reheat them if you want to serve them warm.<\/p> <\/div> <\/div>\n\n\n\n