Chocolate-Walnut Cupcakes for Passover

• 6 large eggs, separated
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 3/4 cups finely ground toasted walnuts (6 ounces; see page 323)
• 3 ounces bittersweet chocolate, kosher if desired, finely chopped or grated
• 1 tablespoon finely grated orange zest
• 1/4 teaspoon salt
• Confectioners sugar, for dusting

1. Preheat oven to 300F.
2. Line standard muffin tins with paper liners.
3. With an electric mixer on medium-high speed, whisk egg yolks and 1/4 cup granulated sugar until pale and thick.
4. In another bowl, toss together ground walnuts, chocolate, zest, and salt.
5. Sprinkle over yolk mixture; do not mix in.
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. Remove from heat.
8. With an electric mixer on high speed, whisk until soft peaks form.
9. Add remaining 3 tablespoons granulated sugar, and whisk until stiff and glossy (but not dry) peaks form.
10. Fold one third of egg-white mixture into egg-yolk mixture to lighten.
11. Gently fold in remaining egg whites.
12. Divide batter evenly among lined cups, filling each three-quarters full.
13. Bake, rotating tins halfway through, until springy to the touch, about 30 minutes.
14. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
15. Cupcakes can be stored up to 2 days at room temperature in airtight containers.
16. Dust with confectioners sugar just before serving.

eggs, sugar, walnuts, bittersweet chocolate, orange zest, salt, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-walnut-cupcakes-for-passover-389954 (may not work)