Passover Brownie Cupcakes
Indulge in the rich, chocolatey decadence of Passover Brownie Cupcakes—an irresistible dessert that’s both gluten-free and kosher for Passover! Made with a luscious blend of bittersweet chocolate, almond flour, and a touch of potato starch, these individual treats deliver a fudgy texture and intense flavor in every bite. The recipe is quick to prepare, taking just 15 minutes of prep time and yielding 12 perfectly portioned cupcakes. Optional mix-ins like mini chocolate chips or chopped nuts allow you to customize each batch for added texture and flair. Whether served plain, dusted with powdered sugar, or paired with a cup of coffee, these Passover-friendly brownie cupcakes are sure to become a holiday favorite. Perfect for gatherings or as a sweet finish to your Seder dinner, they combine convenience, tradition, and pure indulgence!
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Ingredients
- 8 oz Bittersweet chocolate
- 6 tbsp Unsalted butter
- 1 cup Granulated sugar
- 2 tsp Vanilla extract
- 4 pieces Large eggs
- 0.75 cup Almond flour
- 0.25 cup Potato starch
- 0.5 tsp Kosher salt
- 0.25 cup Mini chocolate chips (optional)
- 0.25 cup Chopped nuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
Step 2
In a microwave-safe bowl or using a double boiler, melt the bittersweet chocolate and unsalted butter together until smooth, stirring occasionally to combine. Let the mixture cool slightly.
Step 3
Once the chocolate mixture has cooled, stir in the granulated sugar and vanilla extract until well incorporated.
Step 4
Add the eggs, one at a time, whisking well after each addition until the batter is smooth and glossy.
Step 5
In a separate bowl, sift together the almond flour, potato starch, and kosher salt. Gradually fold the dry mixture into the wet ingredients using a spatula until fully combined.
Step 6
If desired, gently fold in mini chocolate chips and/or chopped nuts for added texture and flavor.
Step 7
Divide the batter evenly among the 12 prepared cupcake liners, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking).
Step 9
Remove the cupcakes from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the brownie cupcakes as they are, or dust with a little powdered sugar if desired. Enjoy!
Nutrition Facts
| Serving size | (924.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3934.6 |
| Total Fat 226.2g | 0% |
| Saturated Fat 102.8g | 0% |
| Cholesterol 930mg | 0% |
| Sodium 691.7mg | 0% |
| Total Carbohydrate 444.0g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 338.2g | |
| Protein 59.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 515.0mg | 0% |
| Iron 36.4mg | 0% |
| Potassium 1899.8mg | 0% |
Source of Calories