Eggless Chocolate Cupcakes with Prague Frosting
User Reviews
4.7
Eggless Chocolate Cupcakes with Prague Frosting
Description
These cupcakes use all-purpose flour, unsweetened cocoa, sugar, baking soda, and salt as dry ingredients. Wet ingredients include warm coffee to enhance chocolate flavor, white distilled vinegar for leavening, vanilla extract, and olive oil for moisture. The batter is mixed just until combined and baked until a toothpick inserted comes out clean, ensuring a tender crumb without using eggs.
The Prague frosting involves gently cooking egg yolks, water, and sweetened condensed milk over low heat until thickened, then blending in butter and semisweet chocolate chips. This produces a smooth, rich frosting that sets well on the cupcakes creating a creamy chocolate topping.
These cupcakes provide a chocolate option suitable for those avoiding eggs in their desserts. The coffee adds depth while the Prague frosting adds a traditionally inspired finishing touch, resulting in a harmonious balance of flavors and textures between the moist cake and silky icing.
Ingredients
Ingredients for 12 cupcakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup coffee warm
- 1 Tbsp white distilled vinegar
- 2 tsp vanilla extract
- 1/3 cup olive oil not extra virgin
Prague Chocolate frosting (frosts 24 cupcakes or 1 cake):
- 2 butter must be at room temperature, sticks or 1 cup
- 1/3 cup sweetened condensed milk
- 3 egg yolk
- ¼ cup water
- 1/3 cup semisweet chocolate chips
Instructions
Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your 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, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil.
- Whisk the wet ingredients into the dry ingredients just until they come together.
- Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.
Making the Chocolate Prague Frosting:
- In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.
- Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2 oz chocolate, whisking until smooth. Let your mixture cool off to room temperature.
- In a separate bowl, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes.
- Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires.
User Reviews
Overall Rating
4.7
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