Flourless Chocolate Cupcakes for Passover or Any Day

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?

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.

Flourless Chocolate Cupcakes

  • 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

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.

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.

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.

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

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Michelle is a working mom living in the Washington,DC area with her husband, daughter, and crazy pound pup. Her days are spent doing public relations for a public health association; outside of work when she isn't trying to make her baby laugh or chasing her dog around the backyard, Michelle writes for her blog, EatNiks.com (@Eatniks on Twitter). Food is her passion -- she loves writing, reading, and talking about food but mostly Michelle loves to cook and eat. She and her husband are very excited to show their daughter the wide world of deliciousness!

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15 Comments on "Flourless Chocolate Cupcakes for Passover or Any Day"

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Beth
Guest

These are fabulous! Everyone in my family loved these cupcakes. It’s now become a Passover staple in our home! Thank you for the recipe!

Beth
Guest

Happy Passover! It’s my daughter’s bday and these look amazing!!!! How many does it make?

Amy
Guest

How are these kosher for Passover when using milk chocolate and butter? Passover is a meat meal…?

Leona
Guest

Mine went really wrong and flopped and are crispy on top and very moist in the middle, what went wrong?

TK
Guest

Pretty sure butter isn’t kosher for Passover.

Beth Baker
Guest

Can these be made in mini muffin cups? If so, how long should they be baked for?

Beth Baker
Guest

Can these be made in mini muffin cups? If so, how long should they cook for?

Tracey
Guest

How many cupcakes does the batter make?

jenny
Guest

how much time do you put the oven

Ruth-Ann
Guest

can these be frozen? how far ahead of time can they be made?

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Kaye
Guest

hi michelle! this looks really good, and im going to try it out soon, but is it okay if i ask how many cupcakes this recipe can make? : )

Ladan
Editor

Thank you for my first baking attempt which was a complete success!! These are delicious! So far I have had two… okay fine, six!! :-O Over 48 hours. But I’m pregnant so it’s my cravings. Ahem.

Michelle
Guest

Good question! Put the eggs and sugar in a bowl. With a hand mixer or whisk, beat it all together until it is light and frothy. That’s it!

Ladan
Guest

Hi Michelle! I’ve never baked a dessert (seriously) how do you cream the eggs? Do you need any special utensils? Thanks!

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