Eggless Chocolate Cupcakes Recipe

5 from 2 votes

Moist and flavorful easy chocolate cupcakes with Prague frosting. No eggs or butter used for the cupcakes.

Prep Time15

Cook Time15

Total Time45

Course: Eggless Chocolate Cupcakes Recipe

Cuisine: American

Servings:

Author: Lyubomira L

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.