If you’re looking for a cupcake that combines irresistible chocolate flavor with a luscious, creamy topping, then you’re in for a real treat. The Eggless Chocolate Cupcakes with Prague Frosting Recipe perfectly balances rich, moist chocolate cupcakes without any eggs, topped with a decadent Prague frosting that is silky, buttery, and just sweet enough to elevate every bite. This recipe is a lovely way to satisfy chocolate cravings while accommodating those avoiding eggs, and it truly feels like a special indulgence for any occasion.
Ingredients You’ll Need
These simple yet carefully chosen ingredients come together to create the magic of eggless chocolate cupcakes with a frosting that is smooth and indulgent. Each component plays a vital role, from the warm coffee that enhances the chocolate depth to the olive oil that keeps the cupcakes moist and tender.
- 1 1/2 cups all-purpose flour: The base of the cupcake, providing structure and crumb.
- 1/4 cup unsweetened cocoa powder: Adds rich chocolate flavor and dark color without extra sweetness.
- 1 cup granulated sugar: Sweetens the cupcakes perfectly, balancing the cocoa’s bitterness.
- 1 tsp baking soda: Acts as a leavening agent to give your cupcakes a light and airy texture.
- 1/2 tsp salt: Enhances all other flavors and balances sweetness.
- 1 cup warm coffee: Deepens the chocolate flavor, making it richer and more complex.
- 1 Tbsp white distilled vinegar: Helps replicate the rise you’d get from eggs by reacting with the baking soda.
- 2 tsp vanilla extract: Infuses a wonderful aroma and warmth into the cupcakes.
- 1/3 cup olive oil (not extra virgin): Keeps the cupcakes moist and tender without an overpowering flavor.
- 2 sticks Butter or 1 cup (room temperature): Critical for the Prague frosting’s creamy, buttery texture.
- 1/3 cup sweetened condensed milk: Adds sweetness and silkiness to the frosting, making it rich and glossy.
- 3 Egg yolks: These provide richness and help stabilize the Prague frosting.
- ¼ cup Water: Needed to create the texture for the frosting.
- 1/3 cup semisweet chocolate chips: Melted into the frosting for an extra chocolate punch.
How to Make Eggless Chocolate Cupcakes with Prague Frosting Recipe
Step 1: Prepare the Cupcake Batter
Start by combining the dry ingredients in one bowl — flour, cocoa powder, sugar, baking soda, and salt. In a separate bowl, whisk together the warm coffee, vinegar, vanilla extract, and olive oil. This liquid mixture will activate the baking soda and infuse the batter with flavor and moisture. Slowly combine the wet and dry ingredients, mixing gently until just smooth. Don’t overmix; you want the batter to be tender, not tough.
Step 2: Bake to Perfection
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Fill each liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. The cupcakes should be springy to the touch and have a deep chocolate aroma. Allow them to cool completely before moving to the frosting stage.
Step 3: Create the Prague Frosting
To make the Prague frosting, melt the semisweet chocolate chips gently over a double boiler or in short bursts in the microwave. In a separate bowl, whip the room temperature butter until creamy and light. Slowly add the sweetened condensed milk while continuing to whip so that the mixture becomes smooth. Beat in the egg yolks one at a time, followed by the water to achieve a spreadable consistency. Finally, fold the melted chocolate into the butter mixture until fully incorporated and glossy.
Step 4: Frost the Cupcakes
Once your cupcakes have cooled completely, use a spatula or piping bag to generously spread the Prague frosting on top of each cupcake. The frosting should be silky, rich, and spreadable—adding a luscious layer of chocolatey goodness that pairs perfectly with the moist cake underneath. Chill the frosted cupcakes briefly if you want the frosting to set firmer before serving.
How to Serve Eggless Chocolate Cupcakes with Prague Frosting Recipe
Garnishes
A light dusting of cocoa powder or some finely shaved dark chocolate on top adds an elegant touch and a bit of texture contrast. You can also sprinkle chopped nuts like hazelnuts or toasted almonds for an extra crunch and a complementary nutty flavor. Fresh raspberries or a single coffee bean on top can elevate the presentation and hint at the complex flavors inside.
Side Dishes
These cupcakes are rich enough to stand on their own but pairing them with something cool and refreshing can be delightful. A scoop of vanilla bean ice cream or a dollop of fresh whipped cream balances the richness beautifully. For drinks, consider a hot espresso or a chilled glass of milk to complement the chocolate and creamy frosting.
Creative Ways to Present
Try serving these cupcakes in decorative cupcake wrappers or on a rustic wooden platter for a charming, homey vibe. For celebrations, add edible gold leaf or chocolate curls on top. You could even cut a small piece from the center of each cupcake, fill it with raspberry jam, and then frost for a surprise burst of flavor.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature if you plan to eat them within two days. For longer storage, refrigerate them to preserve the freshness of the Prague frosting. Make sure to bring them back to room temperature before serving to enjoy the full flavor and ideal texture.
Freezing
You can freeze unfrosted cupcakes in an airtight container or ziplock bag for up to three months. Freeze the Prague frosting separately in a sealed container. When ready to enjoy, thaw both at room temperature and then frost the cupcakes for the best taste and texture.
Reheating
Because these cupcakes are best enjoyed at room temperature, avoid microwaving if possible; however, if you prefer them warm, heat one cupcake for about 10 seconds in the microwave. Refrain from reheating the frosting to maintain its silky texture. Simply let the cupcakes thaw and come to room temperature naturally for optimal enjoyment.
FAQs
Can I substitute the coffee with something else?
Absolutely! If you want to avoid coffee, you can swap it with warm water or milk. Just know that the coffee enhances the chocolate flavor, making it richer and more robust, so other liquids might yield a milder taste.
Is olive oil essential in this recipe?
Olive oil adds moisture and a slight fruitiness that helps keep the cupcakes tender. If you prefer, you can use a neutral oil like vegetable or canola oil, but avoid extra virgin olive oil because its strong flavor may overpower the cupcakes.
Why are egg yolks used only in the frosting and not in the cupcakes?
Egg yolks enrich the Prague frosting with creaminess and help thicken it without adding the leavening effect eggs would in the batter. The cupcakes rely on baking soda and vinegar for rising, making them perfectly eggless.
Can I make these cupcakes gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Make sure it includes xanthan gum for better texture. Keep in mind that the crumb may be slightly different but still delicious!
How long do these cupcakes stay fresh?
When stored in an airtight container, the cupcakes can remain fresh at room temperature for up to two days, or refrigerated for up to five days. The Prague frosting keeps them moist and flavorful during this time.
Final Thoughts
This Eggless Chocolate Cupcakes with Prague Frosting Recipe has quickly become one of my go-to indulgences to share with friends and family. The combination of fluffy, moist chocolate cupcakes with that dreamy, buttery frosting feels like a hug in dessert form. If you’ve been hesitating to try eggless baking or want an impressive yet easy recipe, this is it. Go ahead, bake a batch and watch everyone’s faces light up with every bite!
Print
Eggless Chocolate Cupcakes with Prague Frosting Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Eggless Chocolate Cupcakes with Prague Frosting are a delightful treat for chocolate lovers seeking a rich, moist dessert without eggs. The cupcakes are made with a blend of coffee and cocoa for deep chocolate flavor, while the Prague frosting adds a luscious, creamy finish using butter, sweetened condensed milk, and semisweet chocolate. Perfect for birthdays, celebrations, or whenever you crave a decadent chocolate dessert.
Ingredients
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 Frosting
- 2 sticks of butter or 1 cup (must be at room temperature)
- 1/3 cup sweetened condensed milk
- 3 egg yolks
- 1/4 cup water
- 1/3 cup semisweet chocolate chips
Instructions
- Prepare the cupcake batter. In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. In a separate bowl, combine the warm coffee, white distilled vinegar, vanilla extract, and olive oil. Gradually add the wet ingredients to the dry mixture, stirring gently until the batter is smooth and well incorporated.
- Bake the cupcakes. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, then fill each about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
- Prepare the Prague frosting. In a double boiler or heatproof bowl set over simmering water, melt the butter slowly. In another heatproof bowl, whisk together the egg yolks and water. Slowly pour the egg yolk mixture into the melted butter while continuously stirring to avoid scrambling. Add the sweetened condensed milk and continue to stir until smooth.
- Melt the chocolate and integrate it. In a small saucepan or microwave, gently melt the semisweet chocolate chips until smooth. Incorporate the melted chocolate into the butter and egg mixture, stirring continuously until the frosting thickens and is glossy. Remove from heat and allow to cool slightly before frosting the cupcakes.
- Assemble the cupcakes. Using a spatula or piping bag, frost the cooled cupcakes generously with the Prague frosting. Serve immediately or refrigerate to set the frosting before serving.
Notes
- Warm coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
- Ensure butter is at room temperature for smooth frosting consistency.
- Do not overmix the cupcake batter to keep the texture tender and light.
- Use kitchen thermometer to cook egg yolks safely in frosting to at least 160°F.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
