These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner and they were a big hit with all the kiddos.

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These Eggless Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner this past Sunday and they were a big hit with my sisters and all the kiddos. I recreated them today with some chocolate decorating ideas to impress your sweetheart :).

The frosting recipe makes enough to cover 24 cupcakes or 1 cake. It’s a good idea to go ahead and double the cupcakes recipe and just make 24 (you won’t regret making extra).

Since these are egg-free chocolate cupcakes, they also happen to be vegan. You won’t miss the eggs!

The cupcakes were adapted from Simply Recipes. The frosting is from the prague chocolate cake.

Ingredients for Eggless Chocolate Cupcakes:

1 1/2 cups all-purpose flour *measured correctly
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee (freshly brewed,  instant coffee in 1 cup water or 3 espresso shots in enough water to equal 1 cup)
1 Tbsp white vinegar
2 tsp vanilla extract
1/3 cup olive oil (not extra virgin

Moist Chocolate Cupcakes

Prague Chocolate frosting (frosts 24 Chocolate Cupcakes or 1 cake):

2 sticks of  Butter or 1 cup (must be at room temperature)
1/3 cup sweetened condensed milk
3 Egg yolks
¼ cup Water
1/3 cup chocolate chips

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Making the Chocolate Cupcakes:

1. Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.

2. In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).

Moist Chocolate Cupcakes-3

3. In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil

Moist Chocolate Cupcakes-4 Moist Chocolate Cupcakes-2

4. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be lumpy.

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5. Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack. You can even sprinkle these with powdered sugar once they cool or use the decadent Prague frosting (my favorite).

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Making the Chocolate Prague Frosting:

1. In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.

Moist Chocolate Cupcakes-8

2. Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2oz chocolate, whisking until smooth. Let your mixture cool off to room temperature (I transferred it to another bowl to cool faster).

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3. In a separate bowl, using electric hand mixer, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes.

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4. Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires. I used a large star tip working in a circular motion; starting at the center and staying close to the cupcake.

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Decorating the top with Chocolate: Click here for the updated tutorial .

If using decorative chocolate, refrigerate cupcakes until ready to serve or this frosting gets a little soft to hold chocolate upright. 

These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner and they were a big hit with all the kiddos.

Chocolate Cupcakes-4

These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner and they were a big hit with all the kiddos.

Natasha's Kitchen Cookbook

Eggless Chocolate Cupcakes with Prague Frosting

4.65 from 68 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Ingredients 

Servings: 12 cupcakes

Ingredients for 12 cupcakes:

Prague Chocolate frosting (frosts 24 cupcakes or 1 cake):

  • 2 sticks of Butter or 1 cup, must be at room temperature
  • 1/3 cup sweetened condensed milk
  • 3 Egg yolks
  • ¼ cup Water
  • 1/3 cup semisweet chocolate chips

Instructions

Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.

  • In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt.
  • In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil.
  • Whisk the wet ingredients into the dry ingredients just until they come together.
  • Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.

Making the Chocolate Prague Frosting:

  • In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.
  • Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2 oz chocolate, whisking until smooth. Let your mixture cool off to room temperature.
  • In a separate bowl, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes.
  • Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires.
Course: Dessert
Cuisine: American, Russian
Keyword: Chocolate Cupcakes with Prague Frosting
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Laureta
    March 15, 2024

    I really like your recipes!and most of them i cook and taste delicious.😋

    Reply

    • NatashasKitchen.com
      March 15, 2024

      Glad to hear that, Laureta!

      Reply

  • Maria Maricel So
    May 6, 2023

    Hi 👋 can I replace olive oil to salted butter?😊 i tried your vanilla cupcake and it was awesome 👏🏻

    Reply

    • NatashasKitchen.com
      May 6, 2023

      Hi Maria! I have not tested this recipe with the oil.

      Reply

  • Cintra Ramroop
    April 26, 2023

    Hi I follow all yr recipes on facebook. I am looking for an eggless sponge cake recipe and cant seem to find a simple eaay one. Can you helpme please

    Reply

    • NatashasKitchen.com
      April 26, 2023

      Hi Cintra! Thank you for following my blog and recipes on Facebook. I’m sorry, but I do not have a recommendation for an eggless sponge cake. Sponge cake relies heavily on whipping the eggs for the cake to have its volume and fluffiness.

      Reply

  • Sadhana Kannan
    March 22, 2023

    Hi Natasha, Hope you are well:)
    I tried your recipe and it came out soooo good but there is a weird smell of baking soda after the came is baked even after its cooled. I tried using different brands and even reducing the amount of soda I added to it but still no luck. Please help.
    Can it be sub with baking powder if yes how much do I add in?

    Reply

    • Natasha's Kitchen
      March 22, 2023

      I haven’t tested this one with baking powder so I can’t make an exact recommendation for it. I never had that issue before with using baking soda, is your baking soda fresh?

      Reply

  • Mayra Maldonado
    October 10, 2022

    Can I substitute the all purpose flour with coconut flour (using the conversion)?

    Reply

    • Natasha's Kitchen
      October 10, 2022

      Hello Mayra, I honestly have not tested to advise. If you do an experiment, please let us know how it goes!

      Reply

    • Kira
      May 27, 2023

      Mayra, coconut flour cannot be substituted for other flours because it absorbs a lot of liquid. You’ll need to look for a recipe that calls for coconut flour.

      Reply

  • Nola
    April 23, 2022

    Hi when you say a cup of coffee ….how much spoon of what brand coffee

    Reply

    • NatashasKitchen.com
      April 23, 2022

      Hi Nola, you can use 1 cup of freshly brewed coffee (whatever brand and method of brewing that you prefer). If you are using instant coffee, I would follow the instructions on the label to make 1 cup. You could also use 3 shots of espresso and then add the remainder water to equal 1 cup.

      Reply

  • VANORA NONGRUM
    February 21, 2022

    I love all your recipes and the way you present them in a hilarious and interesting way
    I want eggless topping too for those allergic to eggs.
    Kindly help me.

    Reply

  • Jill
    September 16, 2021

    These are great. I wish I tried them earlier. I have vegans in my family and this was just what I was looking for, simple ingredients and simple to make.
    Will definitely make again. Used a different icing to make it vegan

    Reply

    • Natasha's Kitchen
      September 17, 2021

      Perfect, I’m glad your family enjoyed this recipe, Jill!

      Reply

    • Catherine Ng
      March 12, 2023

      I love to see your cooking 😃 I am so happy to found your cupcakes recipe, I am new wanted to learn simple cupcakes topping with step by step photos you share, wonder do you have healthy versions not using refines sugar as I want to bake for my cancer husband .
      Thank you so much I am from Singapore 🇸🇬

      Reply

      • NatashasKitchen.com
        March 12, 2023

        Hi Catherine! Thank you, I’m glad you love my recipe. I have not tried any sugar alternatives for this recipe. You could try reading through the comments on my recipes to see if any of my readers have shared their substitutions. 🙂

        Reply

  • Piya
    May 12, 2021

    Hi Natasha.. I follow your recipes and they always work. especially love the blueberry lemon cake. Yummy. My query is if you have a eggless oil based cake recipe that I can use as a base for butterscotch cake or any other cake that needs refrigeration because of icing. Any cake with butter becomes hard when refrigerated and also can’t be microwaved because of the icing. Sorry for the long question but hope you can help. Thanks a ton. Rgds.

    Reply

    • Natashas Kitchen
      May 13, 2021

      Hi Piya, have you tried our eggless chocolate cake recipe? You can find it HERE.

      Reply

  • sheila chan
    April 23, 2021

    what can i use as a substitute for the coffee? we do not take coffee.

    Reply

    • Natasha's Kitchen
      April 23, 2021

      Hi Sheila, coffee enhances the flavor of the chocolate. You can use water, but it won’t have the same depth of flavor.

      Reply

  • Marija
    April 18, 2021

    Loved every recipe I tried, thank you so much. Please convert the old recipes to metric as soon as you get the chance.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Great to know that, Marija. My new and other old recipes can be converted to grams just click on Jump to recipe and then click Metric. But I don’t think this one has been updated, feel free to use this guide too.

      Reply

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