Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
My Mom would make a Passover lasagna every year when we were growing up. Now that may seem innocent enough, but kosher for Passover pasta is just not good. Not a fan. And normally, we were the kind of family that ate lasagna maybe once, or at most twice, per year. So surely, all evidence supports that we could go eight days or so without a lasagna.
But when I tried telling my Mom that, she would just not take no for an answer. Somehow, since we could not eat normal lasagna, she made it her mission to try to make this tasty Italian treat free from leavened products.
I never really understood this reasoning. That is, until now. I probably eat chocolate cupcakes at most once per year. Now they are delicious, don’t get me wrong, but I don’t have a major sweet tooth. I would rather wreck havoc on a plate of steaks than a plate of cookies. But this year my mission was to create a glorious chocolate cupcake that could be enjoyed all Passover week.
Success! I adapted a flourless chocolate cake recipe and added a delicious raspberry frosting. Note that this frosting is dairy, so not meat meal friendly. It does make a delicious breakfast though! Trust me.
Flourless Chocolate Cupcakes with Raspberry Frosting
Amy Kritzer
No need to wait until Passover to make these gluten free cupcakes!
4ouncesbittersweet or dark chocolateroughly chopped
1stick1/2 cup unsalted butter
3/4cupsugar
3large eggs
1 1/2teaspoonsvanilla
⅛teaspoonsalt
1/2cupunsweetened cocoa powder
For Raspberry Frosting
1stick1/2 cup unsalted butter, at room temperature
2cupssifted kosher for Passover confectioner's sugarhas potato starch instead of cornstarch
1teaspoonvanilla extract
1/2cupfresh raspberrieswashed and dried well, plus more for garnish
whole milk or wateroptional
Instructions
Preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.
First up, melt your chocolate and butter in a medium saucepan over low heat while stirring until smooth. In a large heat-proof bowl, measure out the sugar and set aside.
When the chocolate mixture is ready, add the warm mixture to the bowl with the sugar and beat with a hand-mixer just until incorporated. I used bittersweet, but dark chocolate would be awesome too! Let cool.
Next up, add the eggs one at a time, beating after each one. Then add the vanilla and mix, and the salt and cocoa powder and mix, just until combined.
Spoon the mixture evenly into 12 cupcake tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
While your cupcakes are cooking, let’s make the frosting! Beat the soft butter, kosher for Passover confectioners sugar (has potato starch instead of cornstarch), and vanilla with a hand mixer until incorporated.
Next up, add in the raspberries and beat until smooth. If the frosting is a little dry, add a bit of milk or water to the mix. If it is too runny, add more powdered sugar. It should be thick but spreadable.
That’s it! Pipe or spread the frosting onto your cooled cupcakes and top with a raspberry if desired (I desired). These cupcakes are super rich and gooey- you may need a fork to eat them. Enjoy!
Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
Where is the raspberry frosting recipe????? I want to put it on my passover flourless chocolate cake. I PROMISE it will be better than my Pesach lasagna!!!!!!
I followed the link over. So easy and looks so delicious! Plus no food dye to achieve pink. I want to make a red velvet cake with no food dye. I’ve heard beets work, but I’m not sold on trying that yet…Maybe raspberries!
Sorry I can’t seem to find the link for the raspberry frosting, I followed the link but it only showed the ingredients for the cupcake, yumo but sorry have I missed he link to the frosting? Thanks
I looked at the guest post and it looks like she removed the plugin where I had the recipe- it was on the bottom! So the full recipe isn’t there anymore. I honestly don’t remember what it was 🙁 Maybe fresh raspberries, powdered sugar, butter and vanilla? I’ll come up with another recipe this Passover!
I used to be a pastry chef, may I offer a suggestion? Swap the fresh raspberries for freeze dried. Pulverize the berries into a fine powder, and add that to the frosting recipe. It adds a HUUUUGE punch of flavor AND color in a way that fresh could never ever touch, this was one of my secrets. Plus, it does so without diluting or thinning out the product, as fresh berries are quite watery by nature, swapping with freeze dried in teh frosting will also help shape up the body and texture. The only catch beside the cost is that once pulverized, it should be used soon or it will clump in ways you will never get it all out.
[…] to try baking from scratch. I used a recipe I’ve been wanting to try for a while now, from What Jew Wanna Eat. The original recipe is for flourless chocolate cupcakes with a raspberry frosting. I adapted it to […]
[…] really. And don’t get me started on those jelly fruits. Blech. There is always my go-to, flourless chocolate cake, but what about something new? I salvaged whatever Temp Tee Whipped Cream Cheese I didn’t eat […]
[…] couldn’t have done this without the help of several sites: What Jew Wanna Eat helped me with the flourless cake, Cupcake Project provided me with guidelines for how to put […]
[…] was inspired to make these based on my flourless chocolate cupcakes and the fact that I was out of muffin liners and wanted to open up some wine. A Passover recipe is […]
I dont bake often so I like the simplicity of this recipe. The cupcake tasted a little too sweet for me so I wonder if cutting the sugar would help. The cupcakes are soft inside. The frosting did not turn out well. It had a grainy texture and remained runny despite adding more conf. sugar. I resisted adding even more sugar because the frosting was already too sweet for my liking. I like having raspberries in the frosting to give it color. If I could get the frosting correct I would make this again
Sure, you could try less sugar. If your frosting was grainy, probably the butter was too cold. More sugar wouldn’t help. The ingredients should be at room temperature. You can try whipping it more to try to fix it.
29 Comments
Where is the raspberry frosting recipe????? I want to put it on my passover flourless chocolate cake. I PROMISE it will be better than my Pesach lasagna!!!!!!
Your Bubs
Follow the link on the bottom of the post!!
I followed the link over. So easy and looks so delicious! Plus no food dye to achieve pink. I want to make a red velvet cake with no food dye. I’ve heard beets work, but I’m not sold on trying that yet…Maybe raspberries!
Ooh that let me know how that turns out! They add a great flavor too!
Not to butt in here, but I have heard tell of a chocolate-beet whoopie pie recipe so I imagine a beet-velvet cake would be good!
Thanks, Hilah! Mmm whoopie pies.
Um, yes. Passover-friendly desserts are my jam, and this looks incredible!
Yes! What are you making this year?
AND…
These cupcakes look magnificent.
[…] Flourless Chocolate Cupcakes with Raspberry Frosting […]
Hey there Amy,
Sorry I can’t seem to find the link for the raspberry frosting, I followed the link but it only showed the ingredients for the cupcake, yumo but sorry have I missed he link to the frosting? Thanks
I looked at the guest post and it looks like she removed the plugin where I had the recipe- it was on the bottom! So the full recipe isn’t there anymore. I honestly don’t remember what it was 🙁 Maybe fresh raspberries, powdered sugar, butter and vanilla? I’ll come up with another recipe this Passover!
Thanks Amy, I always forward to all your wonderful recipes 🙂
Oh I meant to write, I always look forward to all your wonderful recipes 🙂
Thanks! 🙂
Looks delish! I can’t find the measurements anywhere though, Amy – where can I find it? It’s not listed in the link. Thanks!
Hi Nathalie,
It looks like the recipe got erased on the link! I think that blogger deleted the recipe plugin she used. I’ll work on recreating it this year. Sorry!
I used to be a pastry chef, may I offer a suggestion? Swap the fresh raspberries for freeze dried. Pulverize the berries into a fine powder, and add that to the frosting recipe. It adds a HUUUUGE punch of flavor AND color in a way that fresh could never ever touch, this was one of my secrets. Plus, it does so without diluting or thinning out the product, as fresh berries are quite watery by nature, swapping with freeze dried in teh frosting will also help shape up the body and texture. The only catch beside the cost is that once pulverized, it should be used soon or it will clump in ways you will never get it all out.
Sure, that would work too!
[…] to try baking from scratch. I used a recipe I’ve been wanting to try for a while now, from What Jew Wanna Eat. The original recipe is for flourless chocolate cupcakes with a raspberry frosting. I adapted it to […]
[…] really. And don’t get me started on those jelly fruits. Blech. There is always my go-to, flourless chocolate cake, but what about something new? I salvaged whatever Temp Tee Whipped Cream Cheese I didn’t eat […]
[…] Flourless Chocolate Cupcakes with Raspberry Frosting […]
[…] couldn’t have done this without the help of several sites: What Jew Wanna Eat helped me with the flourless cake, Cupcake Project provided me with guidelines for how to put […]
[…] Flourless Chocolate Cupcakes with Raspberry Frosting by What Jew Wanna Eat […]
Can you change the butter for margarine in this to make it parve?
Sure!
[…] was inspired to make these based on my flourless chocolate cupcakes and the fact that I was out of muffin liners and wanted to open up some wine. A Passover recipe is […]
I dont bake often so I like the simplicity of this recipe. The cupcake tasted a little too sweet for me so I wonder if cutting the sugar would help. The cupcakes are soft inside. The frosting did not turn out well. It had a grainy texture and remained runny despite adding more conf. sugar. I resisted adding even more sugar because the frosting was already too sweet for my liking. I like having raspberries in the frosting to give it color. If I could get the frosting correct I would make this again
Sure, you could try less sugar. If your frosting was grainy, probably the butter was too cold. More sugar wouldn’t help. The ingredients should be at room temperature. You can try whipping it more to try to fix it.