Chocolate Cupcakes (You Won't Believe Are Kosher for Passover) Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is caffeine-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and natural sweetness.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while adding creaminess.

Put egg whites and 1 cup sugar in a bowl.

Beat until stiff peaks form.

Set aside the whipped egg whites.

In another bowl, combine the remaining ingredients: egg yolks, 1 cup sugar, potato starch, diluted coffee, cocoa, and oil.

Turn on the mixer and blend all ingredients together until smooth.

Gently fold the chocolate mixture into the whipped egg whites using a spatula.

Line cupcake pans with cupcake holders.

Use a measuring spoon to fill the cupcake holders evenly.

Place in a preheated oven at 350°F for 35 to 40 minutes.

After 35 minutes, check for doneness by inserting a toothpick into the center of a cupcake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens