This post may contain affiliate links. Please read our disclosure policy.

Eggless Cupcakes

Eggless Chocolate Cupcakes Recipe – you won’t believe how easy to make these cupcakes are. No eggs or milk in the batter. Topped with a delicious Prague frosting.

Moist, rich and delicious eggless chocolate cupcakes with creamy Prague frosting. Easy to make, topped with mint and raspberries.

 These eggless chocolate cupcakes are extremely moist and rich in flavor. Easy to make and heavenly delicious when paired with a simple, buttery Prague frosting. The cupcakes contain no butter or eggs and rely on baking soda and vinegar for leavening. The cupcakes are extremely easy to make, with very few ingredients. The recipe also uses coffee (instant or espresso), which helps intensify the chocolate flavor. My grandmother makes a wonderful, rich chocolate cake with some kind of buttery chocolate frosting, which I love. I knew it is not butter cream, since it is soft and tastes much better, but I never knew what exactly it was. After seeing the Prague cupcake frosting recipe on Natasha’s blog – Natasha’, it reminded me of my grandma’s chocolate cake. I asked her and yes- she uses the same frosting, but did not know it was called Prague frosting.

Moist, crumby, rich, eggless chocolate cupcakes with Prague frosting. Made without milk, butter or eggs. On a wire rack, topped with mint.

This inspired me to try this simple eggless chocolate cupcakes recipe, I adapted from Natasha’ and top the cupcakes with this mouth melting buttery frosting. The chocolate cupcakes recipe can be also found on Simply Recipes, where Elsie uses chocolate butter cream frosting. I made 2 batches of 12 cupcakes and can’t stop eating them. I’ll reserve some so I can give to friends over the weekend. I store them in an air tight container in the fridge.

Eggless chocolate cupcakes.Moist, rich and crumby. Fine crumb, made with olive oil. Topped with delicious egg yolk and condensed milk Prague frosting. Topped with mint, placed over white wooden board. Perfect for a party.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Eggless chocolate cupcakes.Moist, rich and crumby. Fine crumb, made with olive oil. Topped with delicious egg yolk and condensed milk Prague frosting. Topped with mint, placed over white wooden board. Perfect for a party.
5 from 2 votes

Eggless Chocolate Cupcakes Recipe

By Lyubomira L
Moist and flavorful easy chocolate cupcakes with Prague frosting. No eggs or butter used for the cupcakes.
Prep: 15 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 12


  • Cupcakes:
  • 1 and 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm coffee, (I used 1 cup warm water and 1 tbsp instant Nescafe coffee, you can use brewed coffee or espresso shots that equal 1 cup)
  • 1 tsp vinegar, (I used red wine vinegar, but white vinegar can be substituted)
  • 2 tsp vanilla extract
  • 1/3 cup olive oil
  • Prague frosting:
  • 1 cup unsalted butter at room temperature, (2 sticks)
  • 1/3 cup sweetened condensed milk
  • 1/3 cup semi-sweet chocolate chips
  • 3 egg yolks
  • 1/4 cup water


  • Cupcakes: Preheat oven to 350 F. Prepare a cupcake tin and line with cupcake paper liners. Make 1 cup of coffee.
  • In a bowl whisk together flour, sugar, cocoa powder, baking soda and salt.
  • In a separate bowl whisk together coffee, olive oil, vanilla extract and vinegar.
  • Add wet ingredients to the dry ones and with a minimum amount of strokes mix until well combined.
  • Using an ice-cream scoop transfer batter into cupcake liners. They have to be 2/3 full.
  • Bake at 350 F for 20 minutes, until toothpick inserted in the center comes out clean. Set on a cooling rack to cool completely.
  • Prague frosting: In a sauce pan combine egg yolks, water and condensed milk. Whisk together and heat over low to medium heat, constantly stirring until mixture thickens.
  • Remove from heat and mix in the semi-sweet chocolate. Let cool at room temperature.
  • In the bowl of a stand mixer cream butter for 5 minutes, until fluffy, stirring the bowl of the mixer. When chocolate mixture is cooled, add it to butter and beat for 2 more minutes.
  • Fill a piping bag and a tip of your choice, decorate cooled to room temperature cupcakes.


Calories: 330kcal, Carbohydrates: 25g, Protein: 2g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 92mg, Sodium: 351mg, Potassium: 96mg, Sugar: 23g, Vitamin A: 560IU, Vitamin C: 0.2mg, Calcium: 40mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Eggless Chocolate Cupcakes Recipe
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

    1. 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 🙂

    1. The recipe for cupcakes only is egg free. The recipe for the frosting is not egg free. Cupcakes are eggless.