Chocolate-walnut cupcakes recipe for passover

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During Passover, the proscription of any sort of leavening (including wheat flour) can greatly limit a baker’s possibilities. Yet these cupcakes, inspired by Eastern European tortes, rely on egg whites for leavening and use ground walnuts in place of regular flour, making them a wonder-ful option for a seder or other gathering. They are also a good choice any time of year for those with gluten intolerance.

  • Yield: 26

Ingredients

  • 6 large eggs, separated
  • ¼ cup plus 3 tablespoons granulated sugar
  • 1¾ cups finely ground toasted walnuts (6 ounces)
  • 3 ounces bittersweet chocolate, kosher if desired, finely chopped or grated
  • 1 tablespoon finely grated orange zest
  • Confectioners’ sugar, for dusting
How to Make It
  1. Preheat oven to 300°F. Line standard muffin tins with paper liners. With an electric mixer on medium-high speed, whisk egg yolks and ¼ cup granulated sugar until pale and thick. In another bowl, toss together ground walnuts, chocolate, zest, and salt. Sprinkle over yolk mixture; do not mix in.
  2. Place egg whites in a heatproof bowl set over a pan of simmering water, and whisk until whites are warm to the touch. Remove from heat. With an electric mixer on high speed, whisk until soft peaks form. Add remaining 3 tablespoons granulated sugar, and whisk until stiff and glossy (but not dry) peaks form. Fold one third of egg-white mixture into egg-yolk mixture to lighten. Gently fold in remaining egg whites.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until springy to the touch, about 30 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature in airtight containers. Dust with confectioners’ sugar just before serving.
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