Eggless Chocolate Cupcakes with Prague Frosting Recipe – American, Russian Special

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.