Babka Cupcakes with Crumb Topping Recipe

With high holidays in mind Paula Shoyer, author of  The Kosher Baker came up with the dessert recipe for babka cupcakes. These mini Babkas can be made ahead of time when the kitchen is not so frenzied. Store them in plastic at room temperature for up to four days or freeze up to three months.

Babka:

  • 1/4 cup warm water
  • 1/2 ounce (2 envelopes) active dry yeast
  • 1 1/4 cups plus 1 teaspoon sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1 ½ cups (3 sticks) parve margarine, softened, divided, plus extra for greasing muffin pan
  • 1 large egg plus 1 white
  • ¼ cup parve unsweetened cocoa
  • 1/3 cup parve mini or regular-size chocolate chips

Crumb Topping:

  • 1/4 cup sugar
  • 1 tablespoon flour
  • 4 teaspoons canola or vegetable oil
  • 1/4 teaspoon ground cinnamon

SEE DIRECTIONS

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