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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
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
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.
