Eggless Chocolate Cupcakes
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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
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
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).
3. In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil
4. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be lumpy.
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).
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.
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).
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.
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.
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.
Eggless Chocolate Cupcakes with Prague Frosting
Ingredients for 12 cupcakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee
- 1 Tbsp white distilled vinegar
- 2 tsp vanilla extract
- 1/3 cup olive oil, not extra virgin
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
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.
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?
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?
Can I substitute the all purpose flour with coconut flour (using the conversion)?
Hello Mayra, I honestly have not tested to advise. If you do an experiment, please let us know how it goes!
Hi when you say a cup of coffee ….how much spoon of what brand coffee
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.
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.
Hi Vanora, I’m so glad you enjoyed it! You can find our other frosting recipes here.
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
Perfect, I’m glad your family enjoyed this recipe, Jill!
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 🇸🇬
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. 🙂
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.
Hi Piya, have you tried our eggless chocolate cake recipe? You can find it HERE.
what can i use as a substitute for the coffee? we do not take coffee.
Hi Sheila, coffee enhances the flavor of the chocolate. You can use water, but it won’t have the same depth of flavor.
Loved every recipe I tried, thank you so much. Please convert the old recipes to metric as soon as you get the chance.
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.
I don’t drink coffee. Is there an alternative I can use?
Hi Natalie, coffee enhances the flavor of the chocolate. You can use water, but it won’t have the same depth of flavor.
Hi, is it White Distilled Vinegar (usually used in cooking) or White Vinegar (has a higher acid level)?
Hi Yasmin, it is White distilled vinegar (5% acidity). I hope you love the chocolate cupcakes
Thank you for your detailed and beautiful recipes! I just have a question concerning the coffee: does it need to be cool, warm or hot? Also is it 1 table spoon of coffee for 1 cup of water?
Hi Hiba, I suggest following the instructions on your package of coffee.
Hi Natasha! Since finding your website/Facebook and Instagram, I haven’t had to go anywhere else for recipes! You are incredible and your recipes are SPOT ON every time! Boyfriend and 3 small boys APPROVE! So for that, THANK YOU!
Quick question! Unsalted butter in this one? Or salted?
Thanks in advance!
Aww, that’s the best! Thank you for sharing that with me, Melissa!
Sorry, should I use salted or unsalted butter for this recipe? I have them booth cooling to room temp 🤤
Hi Melissa, yes, we use unsalted butter for baking recipes unless it is specified to use salted. I hope that helps.
I wonder if i can use brown sugar instead? What would happen if ever?
Hi, I haven’t tested this with brown sugar to advise. If you happen to try, please let us know how it goes.
Thank you for sharing this recipe. I made it today. It was delicious. Most especially the prague frosting.
Isn’t that frosting so good! I’m happy you enjoyed this recipe, Remy!
It is delicious. I made 50 cupcakes and share it to my residents that lives in Assisted living. They like it. Thank you again.
That’s nice, Remy. Thanks for sharing that with us!
I’m so glad you enjoyed it!
Could be a little more chocolate but an excellent cupcake.
I’m so glad you enjoyed that!
I used your recipe to make cupcakes for the first time and it turned out so good. I’m so happy. I used canola oil instead of olive oil cause i ran out and it worked out fine. The mixture was little watery but tuned out good after baking. My frosting was a little watery too and not sure what went wrong there but it still tasted good. You are my go to person/website for most recipes. Thank you. And thank you for including the measurements in the instructions. I love that!
Hello Avi, that is so nice to know! Great job for making awesome cupcakes on your first try, I’m glad you enjoyed them.
Hi Natasha….. I m a huge fan of yours… baked the cupcakes n frosted as well….. my husband loved the frosting….. thank you for the eggless recipe…
You’re welcome! I’m happy you enjoyed this recipe, Lina!
Hi Natasha! I would like to ask, what if i dont have virgin olive oil? What we have here is extta virgin olive oil.
Hi Darlene, I haven’t tested this but canola or vegetable oil may work.
Made these today with canola and they were wonderful!!!
I’m so glad you enjoyed it!
Hi Natasha, Can I substitute the all-purpose flour for cake flour?
Hi Curleen, I haven’t tried with cake flour, but I imagine they would be even softer with cake flour. If you test it out, let me know how it goes.
Hi Natasha! I love all your recipes especially this cupcake – the frosting is so yummy!!!😋😋😋 Thank you for sharing your delicious recipes.
You’re welcome! I’m so happy you enjoyed it, Gina!
I will be waiting for your red velvet cupcake with cream cheese frostings recipe…hopefully you have one… thx again!
I love your recipes. As a Czech born gal I have got a question. Why is the frosting called Prague? Thank you:-)
Hi Gabriela, I’m not sure about the origins of the naming. You might google search that.
I tried so many of your recipes and all come out perfect….
I baked this cupcakes yesterday for my boyfriend’s birthday and he really like them ❤️
Thank you for all the great recipes 😊👏🏻💕
I’m so happy to hear that, Karina. I’m glad your boyfriend loved these cupcakes!
Hi natasha! For the 1 cup coffee, if i use instant coffee how many teaspoons shall i use? Thanks
Hi Diana, I suggest following the instructions on your package of coffee.
can I use imitation vanilla flavouring instead of vanilla extract? are they both same?
Hi Khadija, I haven’t really tried that yet to advise. If you will do an experiment, please share with us how it goes.
Hii…Natasha plz can u give the recipe for moist chocolate cupcakes in grams…and whts the size of ur measuring cup like 1 cup is of 240ml or 200ml??
If you are at the recipe, you can click Jump to Recipe then click Metric and it will convert the ingredients to grams.
These chocolate cupcakes come out perfect everytime! Thanks for making it so easy !!!
You’re welcome! I’m so happy you enjoyed it Shoba!
Five minutes in I wished I had done the other buttercream frosting. Instructions were detailed. The temperature took longer to come to 160. Cool down was quick but I still beat for 15min. I added my butter but the frosting was too soft. Maybe it’s because is 85 in the house. Flavor was good maybe I would have skipped the salt though.
It could be the house temperature – we keep our room temperature about 71-75 in the summer.
Hi natasha! Would I be able to make this in a mini version?
Hi Zara, I haven’t tried that yet to advise of the measurements but I imagine that should work. Please let us know how it goes if you try it.
Hi, I am wanting to make this for my sons birthday. If I make in the morning and assemble it all, should I just refrigerate? Or do you recommend make everything and refrigerate separately and frost before serving? Also, is it semi-sweet chips for frosting? Thank you!
You can make the cupcakes a few days ahead; cover with plastic wrap and refrigerate. You can also make the frosting in advance and refrigerate it, then leave at room temp for a few hours for it to soften and frost your cupcakes later. You can also frost your cupcakes and then cover and refrigerate them. Lots of options here 🙂
Great, thank you. Do you make this with semi sweet chocolate chips or milk chocolate chips?
Also, I only have turbinado sugar. Do you think measurement would be same and would I need to grind first since the granules are so big?
Sorry for all the questions, not a baker here! 🙂
Hi Saman, I used semi-sweet chocolate chips. I haven’t tested this with turbinado sugar so I’m not sure how it would affect the texture of the cupcakes.
I baked these cupcakes last night and they are really good! Super moist and fluffy. Definitely a keeper! I did the frosting too and it was good but a bit salty? Maybe because of the butter? I checked the recipe and it says butter. Should I use unsalted butter?
Hi Denise, yes, we use unsalted butter for baking recipes unless it is specified to use salted. I hope that helps.
Super moist cupcakes, really easy to follow recipe. Icing is a nice change, a little different! It barely makes 12 cupcakes however, I opted to make 10 full cupcakes over 12 little cupcakes.
I’m so glad you enjoyed that! Thank you for sharing that with me!
Baked these cup cakes for the first time , they turned out amazing , so soft and moist , loved it !!!
Isn’t the flavor so good! I’m so glad you enjoyed this recipe!
Hi, did you forget the eggs?
Hi Pascale, there are no eggs in this recipe.
White vinegar is to react with baking soda right? But I was going to use twice the amount of baking powder instead of baking soda since I have dutch process cocoa powder. Should I still add vinegar even though I’m not using baking soda?
Hi, baking soda is activated by vinegar, correct. Also, keep in mind baking soda is 4x stronger than soda. I haven’t tested this one with baking powder so I can’t make an exact recommendation for it.
I made it yesterday but used half a table spoon of vinegar instead. The cupcakes came out great! They smelled soo good too but I need to wait to eat them though Tomorrow is Eid for us so it will be great decoration on the table I’ll use one of your cream cheese frostings instead Thank you so much for perfect recipes as always!
You’re welcome! Thank you for sharing that with us Hadicha!
I love how the quantity of your recipes are for a dozen and not two dozen. Same with the vanilla which came out AMAZING. Love your blog!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Ok, so I have not made these yet but wow, that frosting recipe looks sooooo good! I can’t wait to try that, and the cupcake recipe too of course. I have never heard of a Prague frosting but I am loving that recipe! Thanks!
I hope you try this recipe soon, Crissy!
Hi Natasha, do you have this recipe in metric measurements?
Hi Maria, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
I just made them. I guess I’m not a cupcake fan after all. I taste olive oil, don’t know why. I used exact measurements, step by step instructions. And the frosting taste just like chocolate butter. 🙁 and I was curious why there were no eggs in the cupcake recipe?
Hi Natallie, you should taste the olive oil. Did you possibly use extra virgin? I would definitely not recommend using extra virgin for most baking unless the recipe specifically calls for it. Also, this cake does not have eggs, just like our chocolate cake – that is correct.
Can I substitute vegetable oil for the Olive oil?
Hi Carrie, I haven’t tested it with vegetable oil, but I think that should work fine.
These cupcakes taste delicious!! Best recipe I’ve used so far. They are more dense rather than airy. Moist as well. The only problem I had was they sunk a tiny tiny bit in the center. Is there any advice for getting them to rise taller?
Hi Jacquelyn, that is a great question & I’m so glad you enjoyed that. Did you possibly use regular flour and not cake flour? Cake flour creates a finer crumb and the texture is softer and more airy. These are a little bit denser with all-purpose flour.
Yes, I used all purpose flour. Normally with other cupcakes they seem too light and don’t have enough texture. So I did like the texture on these. Felt more like a cupcake. I’m just not sure why the center sinks a little for chocolate cupcakes. These sunk less than a different recipe I used and these also taste better.
Hi Natasha I made these a few days ago. They are so delicious… I doubled recipe like your suggested because I didn’t want to waste extra frosting. I thought it it too much for three of us I can give some to our neighbor. But they was all gone in 2 days (neighbor didn’t get any LOL). We all liked them. I didn’t taste the coffee only chocolate. It was a little tricky to make frosting but I am glad I made it – goes so well with cupcakes.
All sweet stuff they sell at stores are extremely sweet and yours have right amount of sugar for me Thank you so much for your recipes.
That’s so great Svetlana! Sound like you found a new favorite! Thank you for sharing your awesome review with me!
This is soooo good!!!!! I made it and my family loved it
I’m so happy to hear that! Thank you for sharing your great review Daniel!
I love everything about this recipe especially how moist are these cupcakes are but I don’t like the smell of baking soda.
I’m so happy you enjoyed that, Allie!
How long do I keep the cupcakes in the oven for if I doubled the cupcake recipe??? Hope to hear back soon. Thanks.
Hi Ginger, the bake time should not change although each oven varies so checking for doneness is best.
These cup cakes taste like store bought, next time I’ll just go buy some.
Made for birthday party, dissapointed.
nothing special in them at all.
Hi Kristina, These are not normally supposed to taste like store-bought. I am always happy to help troubleshoot. One thing I’d recommend is checkout out our post on measuring ingredients for baking. I hope that helps!
Hello Natasha,How do you make those decorations on top of the cream “xoxo,love…”.
I’m planning to bake some cupcakes for my son’s class.
Thank you 🙂
Hi Marie, here is our tutorial on how to decorate with chocolate which will help 🙂
I have made these cupcakes a few times and they turn out great.
I want to make a big batch of cupcakes to take to work middle of the week. I was thinking of baking them during the weekend and frost night before. Will that work? Do I need to put the cupcakes in the fridge?
Hi Pooja, that should work fine. I would cover and store cupcakes in the refrigerator. You can also refrigerate after the frosting is on and then let them come to room temperature to soften before serving. Since it is a buttercream frosting, it will need a little time to soften at room temperature before serving.
If we don’t add chocolate it will be butterfrosting and white in colour rite which I want to pipe ….can u reply
Hi Faheema, I’m afraid this frosting will not form properly without the chocolate mixture.
These cupcakes 🤔🤔no man! I think they should only work for you Natasha, I tried them , they rose but are not fully cooked inside , the skewer came back dry but not fully cooked . Not impressed at all because now I have to throw them all away
Hi Gugu, I wonder if maybe you used a different bake setting or does your oven usually require a longer bake time? Some ovens run hotter than others. Usually, if the toothpick comes back moist, you want to continue baking until it comes out clean.
I made just the cupcakes,but after putting this frosting on The cupcakes do I need to fridg them? Looks good .
Hi Olga, if they are not being served the same day, I would refrigerate then let them come to room temperature before serving so they soften up 🙂
Hope you’re well. I had a query regarding the oil, can I replace olive with some other vegetable oil, say canola?
I haven’t tested that in this particular recipe but I do think that would work as a substitution.
Hi Natasha I have tried a couple of your recipes before and they were great.
Have one question, how much coffee do you use to the cup of water? going to try this now but not clear of the coffee
Hi Michelle, I’m so glad you’re enjoying our recipes. If you’re asking about Instant Coffee you definitely can use that, otherwise, we use 1 Tbsp for 1 cup water if you are using ground coffee in a coffee maker.
My name is Ria. I just love your recipes. I had a question, can this recipe be used for making Vanilla cup cakes by substituting the cocoa powder to all purpose flour. Please suggest, as I am looking for eggless vanilla cup cake recipe
Hi Ria, I haven’t tested that in this recipe so I can’t say for sure. My go-to vanilla cupcakes are either my Greek yogurt ones or classic vanilla.
This might seem like the most miscellaneous praise but I love that you also put the ingredient measurements in your recipe instructions. Not having to scroll up on my phone every two seconds (because I’m too lazy to prep everything ahead of time) is one of those small things in life that I sometimes forget to appreciate, haha. thank you!
Thank you for noticing Kierce 😀. I know exactly what you are talking about, that’s why we put them in in every step, not just in the ingredients.
I want to make mini cupcakes with this recipe. Do you know how many mini ones this would make?
Hi Vika, in general, you will get 3x as many mini cupcakes as you would regular ones. You’ll probably have to cut the baking time down. I haven’t tried these as minis but I’m guessing it will take 12-15 minutes to bake. They are done when a toothpick inserted in the center comes out clean. Let me know how you like them! 🙂
Thank you for the reciepe it turned out awesome I ended up baking them 9-10 minutes for the mini versions!! I also used your cream cheese cupcake frosting for them to make them perfect!!
Great! I’m glad to hear that!! 🙂
Hi Natasha, Is it okay if I substitute olive oil for grapeseed oil or it won’t turn out the same?
Hi Viktoriya, I think grapeseed oil would work fine since it is pretty flavorless. I hope you love the cupcakes!
Hi, do Ineed to adjust the temperature and time on this recipe if I’m making a cake? Can i divided the batter in half for 2 cake layets?
Hi Karen, I haven’t tried it as a cake, so I can’t give you exact timings. You may have to double the ingredients to get a nice and tall 2-layer cake. If you do make it into a cake, let me know how you like it!
My name is Dina.You are gorgeous. I love all your recipes. I have a question. Is unsweetened cocoa the same as cacao? I am going to make muffins. Please advise. Thank you in advance.
Hi Dina, first of all thank you for your sweet compliment! Yes unsweetened cocoa is nearly identical to cacao. Here is a more detailed answer to that question.
Loved your vanilla cupcake and cream cheese frosting recipes. Would the cream cheese frosting go with these chocolate cupcakes?
Yes, absolutely!! I love pairing vanilla frosting with chocolate. The color and flavor contrast is really nice! 🙂
Hi, I loved your vanilla cupcakes recipe. It’s the best and I’ve been requesting to repeat making it. I have one question for the chocolate cupcakes. Can I replace 1 cup of coffee with anything? Thank you!!
Hi Beau, you can use water but it won’t have the same depth of flavor since coffee enhances chocolate flavor.
I tried these cupcakes at a friend’s house and when I made my own they where a fail. The cupcakes came out thick and hard inside. I baked them for 17 minutes and I thought they are not done but when I put a toothpick into one, it came out clean. I don’t know what happend, but it was bad luck.😦
Hi Liza, it’s really difficult to say what could have gone wrong without being there but I am always happy to help troubleshoot :). Did you change or modify anything in the recipe? Was your coffee warm (not hot)? Did you bake in a conventional oven (not convection)?
I did double the recipe.
Coffee that was too high in temp has made my cupcakes dense. So I make sure to cool it. Also siftting the cacao and baking soda has helped me
Hi natasha, i love your vanilla cupcake recipe, i want to try this choco moist cupcake recipe, cant you substitute measure cup into gram ? Cause here in indonesia, we dont use cups for measurements. Cant i skip the coffee ? Or cant I substitute into other like choco milk ? Thanks natasha for sharing your vanilla cupcake recipe, all my family and friend surely love it.
Hi Yanne, I didn’t weigh everything out for this recipe so I don’t have the gram measurements. You might use an online chart to determine the gram measurements, such as this one from allrecipes. Also, I haven’t tried substituting with chocolate milk so I’m not sure how that would affect the recipe to have the extra milk in it. It could work but I haven’t tried it that way to say for sure. You can substitute coffee with water if you don’t consume coffee but the coffee does really bring out the flavor of the chocolate in the cupcakes.
Hi Natasha, so far I have loved every recipe of yours I’ve tried! I want to try these cupcakes, but I don’t typically like the flavor of coffee. Do these cupcakes taste at all like coffee?
The coffee just enhances the flavor of the chocolate, but you don’t actually taste coffee in the cupcakes 🙂
Love the chocolate Prague cupcakes. Do they need to be refrigerated?
Anytime there is dairy in baked goods, I like to refrigerate them. Yes, I would refrigerate and let them sit at room temp 30 minutes before serving.
I made venilla cup cake exactly as per your recipe. It’s superb! My son loves it. In chocolate cup cake I have a query. Can I replace white vinegar with Apple cider vinegar. If so what is the measurement. Plzhelp.
Hi, to be honest, I haven’t tested that substitution so I can’t say for sure without experimenting. If you try it, let me know how it goes :). Thank you for the great review! 🙂
Hi Natasha, just made these fabulous cupcakes for Valentine’s day tomorrow…DELICIOUS & SUPER MOIST!!!! The only thing different I did a chocolate pudding icing (2 c heavy whipped cream & 1 box chocolate instant pudding)Perfect match..Thank you for all your wonderful recipes 🙂
You are welcome Mariana and thank you for such a great review 😁.
Just made these a second time. This is an amazing recipe – the cupcakes are delicious and I don’t even have to pull out the mixer. they are a real hit with my grandkids!!!
That is so sweet! Thank you for sharing your awesome review! 🙂
The cupcakes were okay. Maybe i did something wrong but they tasted pretty good.The ones i made weren’t fluffy or moist it was kinda clumped up and just a little bitter.
HI Josephine, It’s difficult to say without being there but I’m always happy to help troubleshoot. Did you change anything about the recipe? Also is your baking soda fresh?
I noticed that this recipe has no eggs. Is that correct?
No eggs in the recipe .😀
Hi Natasha, can I use cake flour instead of all purpose flour?
I haven’t tried with cake flour, but I imagine they would be even softer with cake flour. If you test it out, let me know how it goes.
THE BEST CUPCAKES !!!!!! THEY ARE SO MOIST AND YUMMY!!! THE CREAM IS SO DELICIOUS! ! THANK YOU FOR THE RECIPE NATASHA 🙂 🙂
I’m so happy you loved the cupcakes! Thanks Lina 🙂
Thanks for the great recipes! The vanilla cupcake and frosting is a big hit. Also love the salmon mustard recipe. My question is can you canola oil in this recipe instead of olive oil? Thanks.
Erika, canola oil should work just fine 🙂 .
The cupcakes were delicious! The only problem was that they really sticked to the cupcake liners. Do you have any suggestions what should I be doing to avoid that? Thank you for your time!
I didn’t really have an issue with them sticking too much the papers so I’m not sure. Did you use the same amount of oil? Did you substitute anything else in the recipe?
I used the recommend amount of pure olive oil and did not substitute anything. Although I did not sift the cocoa or flour. Am I suppose to sift it? I’ll definitely try this recipe again since I loved the taste of the cupcakes.
You shouldn’t have to sift ingredients for this recipe unless cocoa is really lumpy. Maybe just try baking them longer next time.
What is the difference between using all purpose flour in this chocolate cupcake recipe and cake flour in the vanilla cupcake recipe?
Cake flour creates a finer crumb and the texture is softer and more airy. These are a little bit denser with all-purpose flour.
Hey Natasha, Would regular vegi oil work just fine instead of the olive oil?
Hi Jessie, I haven’t tested it with vegetable oil, but I think that should work fine.
I absolutely love these cupcakes/frosting! I made them for my cousin’s wedding and he said they were really good and he loved them. Since then, I have made them a few more time (each time I got many compliments) and am making them again for my older sister’s birthday. Thanks so much Natasha, your recipes are amazing!
Ira, thank you for such a wonderful review and you are welcome :).
I tried this recipe last night. I was a but hesitant on the moist part, because every recipe i’ve tried promises this, yet the end result is a dry,crumbly cupcake. But yours is really,trully a very moist cupcake. And i love the coffee flavor. It enhances the chocolatey taste. I adjusted the recipe to make 18. And it was all gone in less than 13 hours. My whole family love it. I’m sure to keep cooking this recipe. Thanks! ☺
Thank you for such a great review and very happy that everyone loved them :).
Iv tried your recipes before and they turn out as amazing as they seem 🙂 just wanted to ask how many teaspoons of instant coffee do you use per cup for this recipe? thanks alot
It was the amount shown on the package: 1 rounded teaspoon except I put that into 1 cup. I just made it regular strength. I always feel like the instructions are for too strong of coffee.
Natasha, I only have extra virgin olive oil? What is the reason not to use virgin hope they still turn out :/ Thanks for the recipe!!
The extra-virgin olive oil has a very strong flavor so it is not recommended for baking. It will change the flavor of the cupcakes. You can use extra light olive oil or Grapeseed oil, or maybe even avocado oil.
Why not extra virgin oil.
It has a strong smell and flavor that you might sense in the cupcakes.
is the coffee neccacery
coffee enhances the flavor of the chocolate. You can use water, but it won’t have the same depth of flavor.
Hey love your work but I have a question I did some really pretty chocolate piping of hearts and love as you displayed however after having thechocolates in the freezer for a 20 min they started melting as I was placing them on the cupcakes what am u missing.
What kind of chocolate were you using? What brand? It’s best not to handle them too much or your hands will warm up the chocolate.
Hi. Natasha. Do you have recipe for chocolate mousse? I looking for good chocolate mousses for this cakes.
Chigu, I don’t have chocolate mousse, but thanks for the suggestion. I will definitely share it if I come up with something great :).
Hi,just made the vanilla cupcakes. We only buy extra virgin olive oil…subsititues?
What kind of pil do you cook with? Evoo isnt really good for cooking because of its low oke point and it would produce a stronger flavor in these cupcakes. I havent tried with coconut oil but that or vegetable oil would probably work well.
I been making this cupcakes and my family is love it. Thank you so much! I want to make this cake for Valentine’s day and I want to make cake instead cupcakes. If I making two 9 inch cakes double recipe?
Hi Chigu, I haven’t tried making a chocolate cake out of these cupcakes, but you would probably want to double the recipe, divide into two 9-inch cake pans and I’d estimate baking time to be about 30-35 minutes or until a toothpick comes out clean.
Easily got through 2 batches of these in a week! Made them with your perfect vanilla frosting and good god – irresistible Natasha! Also followed your tutorial on how to make beautiful roses using frosting and I was ecstatic with the outcome!I’m making these for a choc-obsessed friend of mine & planning on sneaking ferrero rochers into the cupcakes – will let you know how they turn out! Thanks again for the amazingly-guided recipes!
I’m so happy you loved the cupcakes. I bet the ferrero rochers will be amazing! Do let me know how that works out. Mmmm!!
Yes! These cupcakes are amazing! ! I absolutely love them, I try alot of your recipes Natasha, and so far i have to say that i loved every one of them. . you do a fantastic job!!
Awww thank you! That means so much to me 🙂
So I’ve tried making these cupcakes with the prague chocolate frosting recipe 2 times now, and both times the frosting ends up being extremely runny…nothing like in the pictures you have posted. I beat the butter for 5 minutes & the butter with chocolate mixture for 3+ minutes & still get the same effect…any ideas on what I could possibly be doing wrong? Feel free to criticize, I’m open to learning what I’m doing wrong 🙂
It sounds like you might be adding the chocolate portion before it has had a chance to cool to room temperature. If it is still warm when you add it to the butter, it will melt or over-soften the butter and will end up buttery and more liquid rather than creamy. The other issue may be that you aren’t letting the mixture turn creamy enough in step 2 (the consistency of condensed milk) before adding the chocolate to it. If the chocolate portion is too loose, it may cause the frosting to be loose. I sure hope that helps! Next time I make this, I’ll try to remember to time that part of the recipe (although different heat settings could cause it to cook at different speeds).
Thank you so much, Natasha! 🙂 I shall try it again with the extremely helpful tips 😉
i’ve made them yesterday and it was a bang! Totally in love with this recipe! But since the frosting is for 24 cupcakes and i only made 12 of them, how long would the leftover frosting lasts? Because i kind of busy later in this week and i don’t know when i’d be able to make another batch of cupcakes. btw, thanks for sharing this great recipe! 😉
I’ve never stored the frosting longer than a week. I’d say 5-7 days is a safe bet then let it soften slightly for easier spreadability.
Okay! Half of the first batch has already gone so maybe I could bake the 2nd batch sooner than I thought! 😉
My friends enjoyed it, thanks again!
I’m so happy to hear that! Thanks for the great review Nadia 🙂
Do cupcakes need to be stored in the fridge if served the next day? Or is it not necessary?
If they are frosted, you will want to store them in the fridge, but if they are unfrosted, they can sit on the counter overnight, covered with a plastic bag once they are at room temp.
I hate to ask because I really do hate making substitutions, I know that a recipe won’t turn the way it was intended if I do that, BUT I don’t have a light olive oil, just extea virgin. Can I use a vegetable oil instead. Please let me know.
Extra virgin might be too strong in flavor for these. I think a vegetable oil would be a good substitution. Do you have canola?
Sadly, I don’t. I do gave vegetable oil because I use it in several other recipes. I plan to try your vanilla cupcakes too, can I use vegetable oil there as well or does using canola make a big difference?
Vegetable oil will work fine :). Canola oil is just my preference. Let me know how the recipe works and maybe share a picture.
I made these cupcakes last week with the perfect cupcake frosting and they were delicious. Very moist and yummy! I am planning to make the perfect vanilla cupcakes soon. Thanks for the recipe!
Mmmm one of my favorites! I’m so glad you enjoyed them 🙂
Just curious… can you use dutch-processed cocoa on this recipe? looks divine, btw, and I really want to give it a try! thanks!
Yes that should work fine. They will probably be darker and more chocolatey; but that’s a good thing! 🙂
I made these a couple of weeks ago for my brother’s birthday party, and they were seriously so delicious. Like, probably the most delicious and moist cupcakes i’ve ever made/tasted. 10/10 would eat every day if i could.
Every day, huh? Now that is a great cupcake! lol. Thanks so much for sharing your awesome review and happy belated birthday to your brother! You’re such a nice sister to make him the most delicious and moist cupcakes you’ve ever tasted 😉 Be sure to check out the dark chocolate cupcakes. Those are equally amazing 🙂
Do you need any eggs for the batter?
These are my only eggless cupcakes 🙂 No eggs needed. If you prefer to use eggs, I do have another chocolate cupcake recipe that I just posted: https://natashaskitchen.com/2014/05/03/dark-chocolate-cupcakes-with-white-chocolate-frosting/