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Eggless Cupcakes
I stopped thinking eggless cupcakes were “a compromise” after making these.
These chocolate cupcakes are soft, rich, and deeply chocolatey – made without eggs, butter, or milk, yet you’d never guess. But what really makes them unforgettable is the frosting.
This Prague frosting is silky, buttery, and not your typical overly sweet buttercream. It’s made with egg yolks, chocolate, and condensed milk – and it’s the kind of frosting that people remember. Prague frosting is made with egg yolks, so feel free to use any other eggless frosting of your choice.
Table of Contents
- Eggless Cupcakes
- Why This Recipe Works
- What Makes These Cupcakes Different
- The Secret Ingredient (Don’t Skip This)
- Let’s Talk About the Frosting (This is the star)
- What You’ll Need (Quick Overview)
- How To Make Eggless Chocolate Cupcakes
- How To Make Prague Frosting
- Important Tips (Read This Before You Bake)
- Texture + Flavor Expectations
- Serving Ideas
- Storage
- Eggless Chocolate Cupcakes with Prague Frosting Recipe
Why This Recipe Works
- No eggs, no milk, no butter in the cupcakes
- Moist, soft crumb (not dry or dense)
- Deep chocolate flavor (thanks to coffee)
- Simple pantry ingredients
- Unique, bakery-style Prague frosting
What Makes These Cupcakes Different
Most eggless cupcakes rely on substitutes that change the texture.
This recipe uses a classic baking soda + vinegar reaction, which creates a light structure while keeping the crumb soft and tender.
The result:
- Not gummy
- Not dense
- Not overly airy
just a balanced, moist chocolate cupcake
The Secret Ingredient (Don’t Skip This)
Coffee
You won’t taste it – but it makes the chocolate flavor deeper and richer.
- Use instant coffee + water
- Or brewed coffee
- Or espresso diluted to 1 cup
Skipping it = flatter flavor
Let’s Talk About the Frosting (This is the star)
This is not buttercream.
Prague frosting is:
- silky and smooth
- buttery, but not heavy
- lightly sweet
- chocolate-forward
It’s made by cooking egg yolks with condensed milk, then mixing with chocolate and butter.
👉 The texture is closer to a soft chocolate cream than frosting.
And yes – this is the kind of frosting that makes people ask for the recipe.
What You’ll Need (Quick Overview)
Cupcakes
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Coffee
- Vinegar
- Olive oil
- Vanilla
Prague Frosting
- Water
- Butter
- Egg yolks
- Condensed milk
- Chocolate
How To Make Eggless Chocolate Cupcakes
1. Mix dry ingredients
Flour, sugar, cocoa powder, baking soda, salt.
2. Mix wet ingredients
Coffee, oil, vanilla, vinegar.
3. Combine
Mix wet into dry with minimal stirring.
Do not overmix.
4. Bake
Fill liners 2/3 full.
Bake until a toothpick comes out clean.
5. Cool completely
This is important before frosting.
How To Make Prague Frosting
1. Cook base
Whisk egg yolks, water, and condensed milk.
Cook over low heat until thickened.
2. Add chocolate
Stir in chocolate until smooth.
Cool completely.
3. Whip butter
Beat butter until light and fluffy.
4. Combine
Add cooled chocolate mixture to butter.
Beat until smooth and creamy.
Important Tips (Read This Before You Bake)
- Don’t overmix the batter → keeps cupcakes soft
- Use room temperature butter for frosting
- Cool chocolate mixture completely before adding to butter
- Frost only fully cooled cupcakes
Texture + Flavor Expectations
- Not overly sweet
- Soft, moist crumb
- Rich chocolate flavor
- Light but creamy frosting
Serving Ideas
- Top with raspberries or mint
- Dust lightly with cocoa powder
- Serve slightly chilled for firmer frosting
Storage
- Store in airtight container in fridge (because of frosting)
- Bring to room temp before serving for best texture
Eggless Chocolate Cupcakes with Prague Frosting
Ingredients
Cupcakes:
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee
- 1 tsp vinegar
- 2 tsp vanilla extract
- 1/3 cup olive oil
Prague Frosting:
- 1 cup unsalted butter, room temperature
- 1/3 cup sweetened condensed milk
- 1/3 cup semi-sweet chocolate chips
- 3 egg yolks
- 1/4 cup water
Instructions
Cupcakes
- Preheat oven to 350°F (175°C). Line cupcake pan.
- Whisk dry ingredients in a large bowl.
- In another bowl, mix coffee, oil, vanilla, vinegar.
- Combine wet and dry ingredients. Mix just until smooth.
- Fill liners 2/3 full.
- Bake 18–20 minutes until toothpick comes out clean.
- Cool completely.
Frosting
- In saucepan, whisk egg yolks, water, and condensed milk.
- Cook over medium-low heat, stirring constantly until thickened.
- Remove from heat, add chocolate, stir until smooth.
- Cool completely.
- Beat butter until fluffy (about 5 minutes).
- Add chocolate mixture and beat until smooth.
Assemble
- Pipe frosting onto cooled cupcakes.
- Garnish as desired.
Notes
- Coffee enhances chocolate flavor — don’t skip
- Frosting contains egg yolks → keep refrigerated
- Use good quality chocolate for best flavor
- Do not add hot mixture to butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You caught my eye with “easy”! I have a friend who’s son can’t eat eggs so this is perfect!! I am always in awe of recipes you think can’t possibly be made without dairy that can be. This is truly stunning, thank you for sharing!
You should try these cupcakes, they are rich in flavor and very moist. I tried a batch of them with one egg, but they taste much better without it. I’m always open for recipes with our dairy, too. Thanks for stopping by 🙂
Oops, sorry about the typo. “Who’s” vs “whose”. 🙂
It says no eggs but uses three egg yolks!?
The recipe for cupcakes only is egg free. The recipe for the frosting is not egg free. Cupcakes are eggless.
My favorite chocolate cupcakes..so yummy