Ingredients for Passover Brownie Cupcakes
- 6 ounces bittersweet chocolate
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup matzah cake meal
- 2 tablespoons margarine
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How to Make Passover Brownie Cupcakes
- Preheat oven to 325°F (160°C).
- Roughly chop 6 ounces of semi-sweet chocolate into small pieces.
- In a medium bowl, combine the chopped chocolate and 1 cup (2 sticks) of unsalted butter.
- Place the bowl over a saucepan of simmering water (double boiler). Stir constantly until the chocolate and butter are completely melted and smooth.
- Remove from heat and transfer the melted chocolate mixture to a large bowl. Set aside.
- In a separate bowl, sift together 1 ½ cups granulated sugar and 1 cup matzah cake meal.
- Gradually add the dry ingredients to the melted chocolate mixture, mixing until just combined.
- Add 2 large eggs and mix until well incorporated.
- Cover the batter and let it stand at room temperature for 30 minutes to thicken slightly.
- While the batter thickens, line a 12-cup muffin tin with paper cupcake liners or grease the muffin tin with 2 tablespoons of butter or margarine.
- Spoon ¼ cup of batter into each prepared cupcake liner.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (they will still be slightly moist).
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
76g
Fat
49g
Carbs
6g
