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Flourless Chocolate Cupcakes for Passover or Any Day

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Important note: This is NOT a Passover recipe!  This is an incredibly delicious recipe that HAPPENS to be kosher for Passover.  Don’t run away!

Why the warning?  Passover desserts are generally not good.  For those who choose to observe Passover by eliminating all leavened foods for the eight-day holiday, you know that making baked goods for Passover is a challenge.  Replacing flour with matzah meal (matzah ground to a fine powder) generally results in a heavy, dry and generally not-so-tasty dessert.  I got cotton mouth just thinking about it.  Can you tell I’m not a fan?

passover cupcakes

My Passover strategy is to eliminate leavened foods but avoid recipes that are specifically for Passover.  It is like when something is labeled as “diet” it is gross, but if it is just regular healthy food it tastes delicious.

Enough chatter… let’s bake!  (Something else I should tell you is that I hate baking.  But it is required if you love chocolate as much as I do.  So… I bake.)

This recipe is completely kosher for Passover AND is delicious all year-round.  In fact, the original recipe mentions nothing about the holiday.

Ingredients

  • 1 1/2 cups (10 1/2 oz) bittersweet chocolate chips (use semisweet or milk chocolate if your kiddos don’t want it to be so intensely chocolaty – and for those making this for Passover, use whatever meets your dietary observances)
  • 1 cup (2 sticks) butter cut into pieces
  • 4 whole eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tbsp. cocoa powder, sifted (I use Hershey’s – you can get fancy if you would like.  Nicer cocoa powder would make these better, I’m sure.)
  • 1 tsp vanilla extract

Step by Step Directions

Preheat your oven to 375 degrees.  Put muffin cups into your muffin pan.

chocolate on double boiler

Put your chocolate chips and butter over a double boiler.  What’s a double boiler, you ask?  Boil a small amount of water in a pot and place a glass bowl on top. Add your ingredients to the bowl.  This melts everything very gently so it doesn’t burn.  If you don’t have a good bowl for this, you can use the microwave… it might take a bit longer and you should watch to be sure it doesn’t burn.

When everything is melted, set it aside to cool.

Combining ingredients

In a large bowl, cream the eggs (all of them – whole eggs plus the additional yolks) and the sugar.  Once it is thick and a pale yellow color, gently fold in your remaining ingredients – the cocoa powder and vanilla extract.

cupcakes in cupcake tin

Gently spoon the batter into your muffin cups.  Remember, there is no leavening in these cupcakes so they won’t rise.  Fill those babies almost to the top!

Bake for 20 minutes.  Remove from the oven and let cool for 5 minutes in the muffin pan.  You can then remove them from the pan and let them finish cooling on a rack.

Dust with powdered sugar before serving.  You could also add a frosting if you wish, but I don’t think it is necessary.  These cupcakes are incredibly moist and rich without anything else!  In fact, a frosting might make them too rich but that is a personal preference.

I have made these for Passover seders and as a decadent dessert at other times during the year.  They are amazing!  A chocolate lovers dream.

cupcake with bite out

I *may* have had one today.  Ok, I had three!  Don’t judge!

chocolate cupcakes for passover

Flourless Chocolate Cupcakes

Hollie Schultz
This recipe is completely kosher for Passover AND is delicious all year-round. 
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 284 kcal

Ingredients
  

  • 1 1/2 cups chocolate chips bittersweet
  • 1 cup butter cut into pieces
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 375 degrees.  Put muffin cups into your muffin pan.
  • Put your chocolate chips and butter over a double boiler.  What’s a double boiler, you ask?  Boil a small amount of water in a pot and place a glass bowl on top. Add your ingredients to the bowl.  This melts everything very gently so it doesn’t burn.  If you don’t have a good bowl for this, you can use the microwave… it might take a bit longer and you should watch to be sure it doesn’t burn. When everything is melted, set it aside to cool.
  • In a large bowl, cream the eggs (all of them – whole eggs plus the additional yolks) and the sugar.  Once it is thick and a pale yellow color, gently fold in your remaining ingredients – the cocoa powder and vanilla extract.
  • Gently spoon the batter into your muffin cups.  Remember, there is no leavening in these cupcakes so they won’t rise.  Fill those babies almost to the top!
  • Bake for 20 minutes.  Remove from the oven and let cool for 5 minutes in the muffin pan.  You can then remove them from the pan and let them finish cooling on a rack.
  • Dust with powdered sugar before serving.  You could also add a frosting if you wish, but I don’t think it is necessary.  These cupcakes are incredibly moist and rich without anything else!  In fact, a frosting might make them too rich but that is a personal preference.

Notes

I have made these for Passover seders and as a decadent dessert at other times during the year.  They are amazing!  A chocolate lovers dream.

Nutrition

Calories: 284kcalCarbohydrates: 19gProtein: 3gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 165mgSodium: 31mgPotassium: 45mgFiber: 1gSugar: 17gVitamin A: 638IUCalcium: 22mgIron: 1mg
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Recipe Rating




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Michele

Friday 15th of April 2022

I made these and only used 8 eggs total. They turned out great _ everyone loved them. I was asked for a copy of it and as I was writing it out I realized I may have made them wrong. Is the recipe suppose to be 8 eggs plus an additional 8 egg yolks?

E's Mom

Monday 24th of February 2020

My son has a Passover birthday and has Celiac disease. Like you, I look for recipes that are naturally gluten free instead of modified to be so. These will be an awesome birthday, or anytime, treat for him. Thank you.

lauren

Thursday 18th of April 2019

Can you make this into a bundt cake?

Barbara Frank

Thursday 18th of April 2019

Made 3 batches for our Passover meal at church. First batch, Didn't know how many this recipe made and overfilled my baking cups, so I made 12 according to picture, they overflowed and then sank in middle, 2nd batch I made I put less in and made 15 cupcakes, still sank in middle, 3rd batch made 17 but still sank in middle but not as bad as batch 2. Can you tell me what I did wrong. By the way, they are Delishous.

Starla

Wednesday 3rd of April 2019

I have been celebrating God’s Holy Days since I was 5 years old. So, I have been celebrating The Days of Unleavened Bread for 59 years. After I was baptized I celebrated God’s Passover by the feet washing and partaking of the Unleavened Bread and wine representing Christ body and blood. No where in the Bible does it speak of Unleavened butter or chocolate. It is about leaving that rises. The reason for the Days of Unleavened Bread is that it is supposed to represent getting the sin out of your life. Butter and chocolate are not a leavening. There for they can be used in any Unleavened recipe.

A

Saturday 19th of June 2021

@Starla, butter and milk aren't kosher if eaten with meat in a meal, nothing to do with Passover specifically. Also, refraining from leavened foods at Passover is not about cleansing of sins, it represents portions of the story of exodus. Cheers.

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