I grew up with cake for breakfast all through the week of Passover. We would buy Manishewitz brand kosher le pesach cake mixes, and my mom and I would mix them up together. The funnest one was the marble cake mix, when I would create a masterpiece of a design in the batter and wait in suspense to see how it got distorted after baking.
Last year, we had to travel miles away to find the closest kosher market that sold those cake mixes, and when we got there, there wasn’t much selection. This year, the kosher market wasn’t selling Manishewitz cake mixes at all, so my mom grabbed a bunch of boxes of some gluten free Passover cake mixes. When we got home, she realized a main ingredient in those cakes was potato starch, and became totally weirded out. I have to admit, a cake made mostly out of potatoes did not sound too appealing to me. My mom despaired that the cakes would have even a chance of tasting good. She warned me I might be called upon to bake cakes from scratch, which I was not too happy about because, although I love baking, I knew I’d be stuck making chocolate, chocolate, chocolate everything because that’s all Mr. Grumpy (a.k.a. my brother) will eat in the morning. And I personally like some variety in my diet.
So I started researching kosher for Passover baking recipes, and found that many of them do include potato starch. I told my mom that this seemed promising for the gluten free cake mix, but she still was not convinced it would turn out.
Today she and my brother gave the gluten-free cake mix a whirl anyway, just on the off-chance it would taste good. And apparently it was okay. I didn’t try it, but my brother said it was a little bland. And bland is one thing I will not accept in my food, even during Pesach.
Isn’t it gorgeous?!?!
So I decided to try baking from scratch. I used a recipe I’ve been wanting to try for a while now, from What Jew Wanna Eat. The original recipe is for flourless chocolate cupcakes with a raspberry frosting. I adapted it to fit my fantasies… I had envisioned chocolate cupcakes with gooey cookie dough on top, but the cookie dough baked when I put it in the oven (DUH). So to achieve that cookie dough effect, maybe you could try baking the muffins for ten minutes or so first, then adding the cookie dough at the end so it just has enough time in the oven to sort of bond with the muffin, but not become a fully baked cookie. I actually do like the baked cookies as well, though – it’s like eating a deep chocolate cupcake ocean with crispy cookie islands floating on top. Don’t they look like little planets with land masses made of cookies?
If you’re a chocoholic, then these cupcakes are for you. They are basically concentrated chocolate topped with yummy cookies complete with melty chocolate chips. There’s also a mocha flavor from the mocha cappuchino hazelnut butter I used to replace the butter called for in the recipe. The only problem is… I went and added cherries. I thought it would be a creative touch. But when I tasted it in the cupcake… eh. It wasn’t a deal-breaker, I just could have lived without any fruit in this dessert. This from a health nut and fruit lover. So my advice would be to just skip the cherries. But I’ll leave them in the directions to the recipe, just as an option. After all, my mom tried one and said she liked the cherry, so I guess to each his own.
Oh, and in case you’re wondering how I’m using cookie dough during Passover, this is gluten-free cookie dough. The flour in it has been entirely replaced with rice flour and garbanzo beans. Rice and beans are not kosher for Passover if you follow Ashkenazi traditions, but my family follows the Sephardic laws in terms of Passover. And don’t worry, the cookie dough does not taste like a Mexican side dish!
Flourless Chocolate Mocha Cherry Cookie Cupcakes
Based on this recipe
Makes 12 cupcakes
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup Jif brand Mocha Cappuchino Hazelnut Butter
- between 1/3 and 1/2 banana (I didn’t taste banana at all in the cupcakes)
- 6 tbls Truvia baking blend
- 3 eggs (I used Egg Beaters)
- 1 1/2 tsp vanilla extract
- 1/2 cup pure cocoa powder
- 1/2 cup Eat Pastry brand gluten free chocolate chip cookie dough
- optional: 12 frozen dark sweet cherries
Line a muffin tin with 12 muffin cups.
In a saucepan, melt the chocolate and mocha cappuchino hazelnut butter until smooth. Remove from heat.
Preheat oven to 350 Fahrenheit.
Add the melted chocolate and hazelnut butter to a large bowl, and combine with the Truvia and banana. Blend with a mixer.
Add eggs one at a time, stirring in between each egg. Add vanilla and cocoa and mix.
Spoon batter into paper liners, filling each about 1/2 full, maybe less. Distribute the cherries so each cupcake gets one cherry (or just skip the cherries, I don’t think you’ll miss them!)
Top each cupcake with a glop of dough. Now, bake in the preheated oven for 15-20 minutes or until a cake tester comes out clean.
Hey, there, cutie…
Can I get your number?
Wait a minute, there’s fruit in you? No I don’t think this will work out goodbye!
Oh, don’t mind me. These cupcakes are really stellar. Even with the cherries. I just recommend leaving these flourless cakes fruitless as well.