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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
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.
Once the chocolate mixture has cooled, stir in the granulated sugar and vanilla extract until well incorporated.
Add the eggs, one at a time, whisking well after each addition until the batter is smooth and glossy.
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.
If desired, gently fold in mini chocolate chips and/or chopped nuts for added texture and flavor.
Divide the batter evenly among the 12 prepared cupcake liners, filling each about 3/4 full.
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).
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.
Serve the brownie cupcakes as they are, or dust with a little powdered sugar if desired. Enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
