Can I just say that I love being part of a baking group? Although I wish I could commit to something like Tuesdays with Dorie, I just can't make that kind of commitment to bake every week. That is why I love the Martha Stewart Cupcake Club. You only make one per month, but you get to see lots of new blogs and, best of all, I get to try things I might not have otherwise.
That is the case with this month's cupcakes, chosen by Lauryn of Bella Baker. Her blog is really cute and she makes such beautiful stuff. She chose flourless chocolate cupcakes, which I probably would never have made if it were not for this group. I have made numerous flourless chocolate cakes before, especially during Passover, and they have all be fine, but nothing special.
Let me tell you, these were special. These were so good. They were rich and chocolately, but just the right size to eat without being overwhelmingly rich. I think these would be just as good parve and they are totally Kosher for Passover, so I will be adding them to my list of Passover desserts.
These were not very hard to make, although folding in egg whites can be tricky. My only advice is to be gentle and don't worry if there are a few streaks of white in your batter. My cupcakes pulled away from the wrapper as they baked, but it was not a big deal. I would just plan not to serve them in the wrappers.
Martha suggests serving these with ice cream, which I didn't have, so I used whipped cream instead. They were very good with the whipped cream and I liked the contrast of the light cream with the rich cake. I guess this wouldn't work if you wanted to make them parve, but you could probably use raspberry sorbet and it would be delicious.
Thanks Lauryn! This was a great pick and I am excited to make them again.