these 5-ingredient flourless chocolate cupcakes are DELISH!
So I realized something yesterday.
I realized that this would be the first Passover in decades that I did not serve this cake:
I’ve made this flourless chocolate roulade every Passover for forever. It’s out of this world YUM, serves a crowd and is one of my all-time favorite desserts.
But things are different this year, and it was just Mike, Noah and me at our Seder table (with my parents joining us for a bit via Facetime). We still needed dessert though, and I remembered a scaled-down version of this cake that I sometimes make for the second night of Passover, or if we have a smaller crowd. Still too much for the three of us though, so I decided to scale THAT cake down even further, and make a batch of cupcakes that would be “just right”.
And they were!
I loved the way these turned out. The cake has a deeply cracked top and light fluffy interior, and the cupcakes came out just the same. These are not pristine, traditional cupcakes – more rustic and “imperfect”, which I think only adds to their appeal.
For the frosting I went with an easy ganache. Most people think of truffles when they think ganache but it can do so much more. If you recall from this ancient post, ganache does make delicious truffles, but can also be used to glaze a cake, fill a tart (or tartlets!) and make a fast, easy frosting!
I was able to whip these up in under an hour, and they were a perfect nod to a longstanding tradition.
The happiest of holidays to those of you who are celebrating – even if you’re celebrating a little differently this year. xo
3 large eggs
2 cups chocolate chips, divided
4 tablespoons (1/2 stick) unsalted butter
5 tablespoons sugar, divided
1 cup heavy cream
sprinkles, nuts or colored sugar for topping, optional
Make the cupcakes: Pre-heat the oven to 375 degrees; line a 12-cup cupcake tin with paper liners.
Separate the eggs, placing the yolks in your mixer bowl and the whites in a small dish (which you’ll set aside for now).
Melt 2/3 cup of the chocolate chips and all of the butter in a large heatproof bowl set over a pan of barely simmering water. Remove from heat and let cool slightly.
Using the whisk attachment of your mixer, whisk the yolks till combined. Add 4 tablespoons of the sugar and whisk till well blended. Fold into the chocolate mixture and set aside. Clean and dry the bowl and whisk, and place the whites in the bowl. Whisk the whites till frothy, then add the remaining tablespoon of sugar and whisk till stiff. Fold into the chocolate mixture in three additions. Clean and dry the bowl.
Transfer the batter to your prepared cupcake tin and bake for 15 – 20 minutes, or till the tops are set (they will be slightly cracked). Cool in tin on a wire rack. The cupcakes will continue to crack and settle as they cool.
Make the ganache: Place the remaining 1 1/3 cups of chocolate chips in your clean dry bowl. Heat the cream till it just starts to bubble around the edges, and pour over the chocolate chips. Do not stir. Let sit for 5 minutes, then whisk till smooth. Let sit at room temperature for about an hour, stirring occasionally.
Transfer to your mixer bowl and beat till light and fluffy, about 2 – 4 minutes. Pipe or spread the frosting on the cupcakes; top with toppings (if using) and keep chilled till ready to serve.
This delicious recipe brought to you by Sheri Silver