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
Scale
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.
