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
- 4 ounces bittersweet or dark chocolate roughly chopped
- 1 stick 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- ⅛ teaspoon salt
- 1/2 cup unsweetened cocoa powder
For Raspberry Frosting
- 1 stick 1/2 cup unsalted butter, at room temperature
- 2 cups sifted kosher for Passover confectioner's sugar has potato starch instead of cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries washed and dried well, plus more for garnish
- whole milk or water optional
- 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!