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Chocolate-Chip Molten Cupcakes

Faigy Grossman

Chocolate melted in cupcakes and kosher for Pesach: Will this become the next viral craze? Try it and decide for yourself

Wednesday, March 15, 2017

 Mishpacha-Recipe

Food and Prop Styling by Renee Muller, Photography by Moishe Wullliger

The fudgy cookie with a melted chocolate center is a popular combination for good reason! You can use the remaining cookie dough to either make more individual desserts, form addictive cookies, or add to the wonderful brownie recipe above. (If the choice is too difficult — double the recipe and make ’em all!)

INGREDIENTS

YIELDS 12 CUPCAKES

  • 2 cups sugar
  • 1 cup oil 
  • 2 eggs 
  • 1 Tbsp vanilla sugar 
  • 2¼ cups ground almonds 1 cup almond flour 
  • 1 cup potato starch
  •  1 cup chocolate chips or mini chocolate chips
  •  1 3½-oz (100-g) bar pareve Rosemarie truffle chocolate




PREPARATION

Preheat oven to 350°F (180°C).
Combine first three ingredients in a large mixing bowl. Add remaining ingredients besides the bar of chocolate and beat on low speed until fully incorporated. Grease 12 muffin cups or small ramekins. Spread a heaping tablespoonful of dough in the bottom of each cup; place a square of chocolate in the center of each. Top with an additional heaping tablespoonful of dough (enough to cover top) and spread over chocolate.
Bake for 15 minutes; remove from oven and cool. Wrap well and freeze. Before serving, remove wrapper and bake until just heated through – about 6–7 minutes in a preheated oven. Serve with ice cream and enjoy!

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