Eggless Chocolate Cupcakes with Prague Frosting Recipe – American, Russian Special
The Eggless Chocolate Cupcakes with Prague Frosting recipe delivers moist, indulgent chocolate cupcakes, baked without eggs but bursting with flavor. These plant-based treats are crafted using pantry staples like all-purpose flour, cocoa powder, and dairy-free milk, resulting in a tender, airy crumb. The rich Prague frosting—a silky chocolate buttercream featuring dark chocolate, butter, and a touch of espresso—crowns the cupcakes with sophisticated depth. Perfect for celebrations, tea parties, or a decadent snack, these cupcakes offer elegant dessert charm with simple ingredients.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
Eggless Chocolate Cupcakes with Prague Frosting 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 Chocolate Frosting :
- 2 sticks (1 cup) butter, softened
- 1/3 cup sweetened condensed milk
- 3 egg yolks
- 1/4 cup water
- 1/3 cup semisweet chocolate chips
How to Make Eggless Chocolate Cupcakes with Prague Frosting Recipe:
Cupcakes: Preheat the oven to 350˚F and line a muffin pan with cupcake liners. Brew coffee.
In a large bowl, whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt.
In a separate bowl, combine 1 cup brewed coffee, 1 Tbsp vinegar, 2 tsp vanilla extract, and 1/3 cup olive oil.
Whisk the wet ingredients into the dry ingredients until just combined.
Use an ice cream scoop to fill the cupcake liners about 2/3 full. Bake on the center rack for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Chocolate Prague Frosting: In a small saucepan, whisk together 3 egg yolks (reserved from earlier), 1/4 cup water, and 1/3 cup condensed milk.
Heat the saucepan over low heat, gradually increasing until steam rises (do not boil). Whisk constantly until the mixture thickens to the consistency of condensed milk. Remove from heat and immediately stir in 1/3 cup semisweet chocolate chips until smooth. Let cool to room temperature.
In a separate bowl, beat 2 sticks (1 cup) softened butter on high speed for 5 minutes.
Once the chocolate mixture has cooled, add it to the beaten butter and beat together for an additional 3 minutes until fluffy.
Pipe the frosting onto cooled cupcakes using your preferred frosting tip.
Recipe Notes:
Use full-fat dairy-free milk (like oat or soy) for creaminess and tender texture.
Cocoa powder should be well-sifted to avoid lumps and ensure deep chocolate flavor.
Baking soda and vinegar help the cupcakes rise and stay light without eggs.
For the Prague frosting, melt dark chocolate gently and let it cool slightly before folding in softened butter to achieve a smooth, glossy finish.
A hint of espresso powder in the frosting intensifies the chocolate flavor without adding caffeine.
Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
Pipe or spread frosting as desired—use a swirl for visual appeal or a rustic spread for a cozy look.
These cupcakes store well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
