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
Ingredients
For Cupcakes
- 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
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!
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.
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!
Can you change the butter for margarine in this to make it parve?
Sure!
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.