Eggless Chocolate Cupcakes

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.

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.