Chocolate-Walnut Cupcakes for Passover

1. 1

   Preheat oven to 300F.

2. 2

   Line standard muffin tins with paper liners.

3. 3

   With an electric mixer on medium-high speed, whisk egg yolks and 1/4 cup granulated sugar until pale and thick.

4. 4

   In another bowl, toss together ground walnuts, chocolate, zest, and salt.

5. 5

   Sprinkle over yolk mixture; do not mix in.

6. 6

   Place egg whites in a heatproof bowl set over a pan of simmering water, and whisk until whites are warm to the touch.

7. 7

   Remove from heat.

8. 8

   With an electric mixer on high speed, whisk until soft peaks form.

9. 9

   Add remaining 3 tablespoons granulated sugar, and whisk until stiff and glossy (but not dry) peaks form.

10. 10

    Fold one third of egg-white mixture into egg-yolk mixture to lighten.

11. 11

    Gently fold in remaining egg whites.

12. 12

    Divide batter evenly among lined cups, filling each three-quarters full.

13. 13

    Bake, rotating tins halfway through, until springy to the touch, about 30 minutes.

14. 14

    Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

15. 15

    Cupcakes can be stored up to 2 days at room temperature in airtight containers.

16. 16

    Dust with confectioners sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.