Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting | Cupcake Project

Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting

passover chocolate

Moses raised his staff and parted the Red Sea. The Kosher for Passover chocolate cupcakes began their journey to the promised land. Since they didn’t have time to wait for bread to rise, the only food they brought along was – themselves.

If you’re only going to have one dessert at your Passover table, don’t make it a macaroon from a can, make it a flourless chocolate cupcake that is so good that you’d want to eat it even if it were not Passover. If you want a second desert, try these Passover charoses cupcakes.

I would highly recommend making the flourless chocolate cupcakes as mini-cupcakes. They are incredibly rich (they essentially taste like and have the consistency of chocolate fudge) and if there are any other desserts on the table, people will not be able to eat an entire cupcake.

The Kosher for Passover Chocolate Cupcake Recipe

I got the flourless chocolate cake recipe from Allrecipes. I am reprinting it here with my notes describing how to make it into cupcakes.

If you take your “kosher for Passover” 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. The quality of the chocolate really matters in this recipe since it’s all about the chocolate.
  1. Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting

    Yield: 18 cupcakes

    Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting

    Ingredients

    • 1/2 C water
    • 1/4 t salt
    • 3/4 C white sugar
    • 18 oz bittersweet chocolate chopped into small pieces
    • 1 C unsalted butter (room temperature)
    • 3 eggs
    • 3 egg whites

    Instructions

    1. Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
    2. Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate.
    3. Pour the melted chocolate into the bowl of an electric mixer.
    4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.
    5. Beat in the hot sugar-water.
    6. Slowly beat in the eggs and the egg whites one at a time.
    7. Pour the batter 3/4 to the top of lined cupcake tins. These don't rise (hence the kosher for Passover status) so you can go higher if you'd like.
    8. Have pans larger than the cupcake tins ready. Put each cupcake tin in a larger pan and fill the pan with boiling water halfway up the sides of the cake pan. (You can get an idea of how I did this in the picture at the right. Mine could actually be filled a bit higher. I filled it more in my second batch.)
    9. Bake cupcakes in the water bath at 300 degrees F (150 degrees C) for 30 minutes. The center will still look wet.
    10. Do not take the cupcakes out of the tin! Wait until the tins are cool enough to handle with your bare hands, then put the entire cupcake tin in the fridge until it is cool. Then remove the cupcakes from the tin and frost. If you take the cupcakes out of the tin while they are still hot, they will lose their shape.

    Notes

    I used my favorite chocolate cream cheese frosting recipe on these cupcakes.

    http://www.cupcakeproject.com/2008/04/kosher-for-passover-chocolate-cupcakes.html

 

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38 Responses to Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting

  1. Maxine April 9, 2008 at 4:26 am #

    These look so good! I may just have to whip up a batch before next weekend…. :)

  2. Naomi April 9, 2008 at 3:54 pm #

    Thank god you did these. Have I described to you by intense hatred of macaroons?

  3. Gigi April 9, 2008 at 9:54 pm #

    oooo, they look awesome! So chocolatey and then topped off with chocolate cream cheese icing!

  4. Tempered Woman April 10, 2008 at 7:16 am #

    Dagnabbit~ you beat me to flourless chocolate cake. I have it totally earmarked for my good chocolate. This is what I get for procrastinating. Sounds incredibly good with the chocolate cream cheese frosting. YUM.
    What little kid did you steal the Moses action figure from?

  5. Mr. D April 10, 2008 at 7:41 am #

    You put a hot muffin tin in the refrigerator? Didnt that raise the overall temperature of your fridge and put it in the danger zone?

  6. Michelle April 10, 2008 at 8:52 am #

    I am definitely trying this recipe – thanks!

  7. Stef April 10, 2008 at 9:15 am #

    Maxine – If you like heavy fudgey chocolate, this is a winner. It’s delish!

    Naomi – You have not.

    Gigi – Thanks so much!

    TW – You can make you own version of it! Give it the TW pizazz. I got the action figure from Stupid.com. Yes, I actually ordered it special for this photo.

    Mr D. I should probably have clarified that it wasn’t piping hot when I put it in the fridge. I waited a few minutes. It did probably raise the temperature of my fridge a bit, but not much as far as I could tell.

    Michelle – Good luck. Hope you like it!

  8. Bruno April 10, 2008 at 12:24 pm #

    Stef, those cupcakes must be real good because Moses looks very protective of them!

  9. giz April 10, 2008 at 2:45 pm #

    Thanks for posting this – it’s now officially on my list of baking for next week :)

  10. Alana April 10, 2008 at 5:20 pm #

    Hi, I was just wondering if the yield was 18 mini or regular sized cupcakes? Also what % of bittersweet choc and what kind did you use? Thanks!!

  11. K. April 11, 2008 at 7:19 am #

    Sweet chocolately goodness – these were the best cupcakes I’ve ever had in my life!!!!! We (and by we I mean Dan) will be making this recipe in the near future.

  12. Stef April 11, 2008 at 7:24 am #

    Alana – The yield was for regular sized cupcakes. As for the type of chocolate, use whatever you like best. I actually used a mix of what I had leftover in my pantry: some ghirardelli, some green and black, and some callebaut. There were all different percents. If you like the flavor of our chocolate, you should like the cupcake.

    Karen – Yay! I’m so glad you liked them.

  13. Wheeler's Frozen Dessert April 11, 2008 at 11:55 am #

    great pic, and good idea – what a creative way to stay kosher!

  14. Sophie April 14, 2008 at 5:27 pm #

    What a cool idea. I just made flourless chocolate peanut butter cookies last week, but it’s never occurred to me to make flourless cupcakes! I didn’t think it was possible! Thanks for sharing, this is an exciting discovery :D .

  15. Anonymous April 18, 2008 at 12:03 pm #

    I’m confused on how you can call these cupcakes Kosher for Passover when you use cream cheese in the icing. Although cream cheese is kosher by itself, you cannot eat it if you are eating meat. Because almost all families will be eating meat at a Pesach seder, these cupcakes would have no place at the table.

  16. jpollackphoto April 19, 2008 at 7:55 am #

    Anonymous – if you make these cupcakes with K-P cream cheese and other ingredients, as you suggested, then these are definitely kosher for Passover. If there were meat in the cupcakes themselves, then I’d agree that these were not kosher for Passover. As they stand now, you could make them and serve them with any non-meat meal!

  17. Stef April 19, 2008 at 9:07 am #

    Wheeler – Thanks so much!

    Sophie – There are all kinds of flourless possibilities. The cookies sound good!

    Anon – Sorry for the confusion. As J pointed out, they are certainly Kosher for Passover with a non-meat meal. My family is not strictly kosher so we do eat milk and meat at the same meal. However, obviously if you do not, you could have these with a dairy lunch. Sorry for not thinking about that before.

  18. Ms B April 19, 2008 at 1:48 pm #

    I noticed that you cut the time for baking down from Allrecipes by 15 minutes to do cupcakes instead of a single cake. How much would you recommend to cut baking time down for minis? And would this work in a silicone mini pan? Or would that pan be too porous for the water bath?

  19. Stef April 21, 2008 at 6:32 am #

    Ms B – I think the silicone should work. I’m not quite sure about the cooking time. I’d guess it would take 15-20 minutes.

  20. AdamWalker12 May 14, 2008 at 12:22 pm #

    Has anyone ever tried this recipe with carob instead of chocolate? There is a company I know of called Holy Food Imports which makes an excellent carob spread and in my opinion, to me, it is similar to chocolate.

  21. Kristin April 13, 2009 at 7:04 pm #

    OMG these are so good! I just made them for a co-worker’s birthday…and with the cream cheese/chocolate icing…sinful! Thanks!!!!1

  22. mary November 21, 2009 at 2:22 pm #

    I doubled this recipe and was overrun by cupcakes! They look so good though, we’re just going to dust them with powdered sugar or top with a bit of whipped cream.

    I thought when reading this that it made 24 MINIS; otherwise I would have made the recipe as written…but FWIW, it does double OK – thanks!

  23. Anonymous March 30, 2010 at 5:09 am #

    Totally scrumptious! We added a sliver of strawberry on top of the frosting. So gourmet, yet VERY easy!

  24. Anonymous March 30, 2010 at 10:30 am #

    These were fabulous – I actually made some in mini muffin tins since they were so rich. Delicious – thanks!!

  25. Anonymous April 2, 2010 at 5:40 pm #

    These looked so delicious! So because I am on bed-rest, had my 16 and 11 year old make them… they completely flopped. There was a strange goo underneath the cupcake tin which I leaves me perplexed. The remnants tasted incredible though… because this was my 11 year old’s Pesach project.. she was absolutely crushed. Any ideas what went wrong?

  26. Stef April 2, 2010 at 6:09 pm #

    Wish I could help. As you can see from the other comments, they usually turn out amazing. No idea what could have happened. Sorry. :(

  27. malkah April 4, 2010 at 10:20 am #

    This year my birthday fell during Pesach and I made these. AMAZING!!!

  28. Kim April 12, 2011 at 9:30 am #

    Thank you for showing a link to these. I made these two years ago and we named them Satan’s cupcakes because they were so sinfully delish. Last year family friends scolded my mom for not making sure their cupcakes found a way to her house for second night. I have been asked to make them again this year. In fact, I was told don’t come without them!

  29. Mary April 25, 2011 at 8:16 pm #

    I recently made a flourless cake and it had a strange goo on the bottom and I realized that it was the butter. It had settled to the bottom. I forgot to put it in at the time when the water was the hottest and so everything had already been incorporated and then adding the butter last, it did not blend in properly. I have made flourless cakes before and did not have this problem, because I did put the butter in at the right time. I had the feeling that it would probably fail and my feeling was correct.
    I will try these though, because now that I had that to happen, I know not to do that again.

  30. air to air heat exchanger February 25, 2012 at 7:39 am #

    Stef, those cupcakes must be real good because Moses looks very protective of them!

  31. micheseares April 5, 2012 at 8:51 pm #

    when you say “eggs” and then egg whites, do you mean use just the yolk for the “eggs” or do i need 6 eggs in total?

    • Stef April 7, 2012 at 6:19 am #

      Three whole eggs and then three egg whites. You’ll need 6 eggs.

  32. Anonymous April 27, 2012 at 4:00 pm #

    These look great. Why does it need to cook in the water, though?

  33. cook apples in skillet November 10, 2013 at 7:30 am #

    If you have children you can even make your own baby food.

    At work the next day we all agree that we would go the next week
    and if things did not improve we would skip the rest of the cooking courses and spend the time having drinks and dinner.
    For example, if chicken is your main meat for the week, you can
    buy organic chicken whole and use different parts of it
    for different meals.

  34. Megan January 28, 2014 at 10:51 pm #

    Do you know how coconut butter would work for this?

    • Stef February 5, 2014 at 9:39 pm #

      Nope. You’d have to try it out and let me know. Sorry.

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