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    Home · Recipes · Halloween · Mummy Cupcakes | Easy Halloween Recipe

    October 7, 2021

    Mummy Cupcakes | Easy Halloween Recipe

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    Image for PInterest
    Image for PInterest

    Turn your cupcakes into Mummy Cupcakes with a piping bag and candy eye decals! 

    A mummy cupcake with white frosting and candy I decals around it.

    These Halloween cupcakes are perfect for your Halloween party and a great excuse to get into the kitchen and have some fun with your kiddos. It's an adorably spooky treat that's super easy and all about frosting, fun, and googly eyes!

    Looking for more awesome Halloween recipes to try? Bookmark our Halloween Cake Pops in your internet browser for next time!

    MUMMY CUPCAKE RECIPE OPTIONS

    You can make the cupcakes from scratch or you can use a box cake mix. 

    As for the flavor of the cake, we went with chocolate for a dark and spooky vibe, but if you or your kiddos our team vanilla, feel free to switch up the flavor!

    A mummy cupcake on a white surface with purple frosting.

    HOW TO MAKE THE BEST MUMMY CUPCAKES

    If you want to make your chocolate cupcakes from scratch, here's how you do it:

    1. Preheat the oven and prepare the pans.
    2. Whisk the dry ingredients.
    3. Mix the wet ingredients.
    4. Add the dry to the wet ingredients, alternating with milk.
    5. Fill cupcake liners halfway full and bake.
    6. Make the frosting and get ready to decorate!

    A white mummy cupcake on a white surface with purple and orange frosted cupcakes around it.

    1. PREHEAT THE OVEN AND LINE THE PANS

    To kick off your Mummy Cupcakes, preheat the oven to 350°F and have 2 12-cup muffin tins lined with cupcake liners and spritz with cooking spray.

    And overhead shot of a muffin pan lined with cupcake liners and spritzed with oil.

    2. WHISK THE DRY INGREDIENTS

    Add in the flour, cocoa powder, baking powder, baking soda, and salt. Whisk those ingredients together and set them aside.

    Dry ingredients in a clear mixing bowl.

    3. MIX THE WET INGREDIENTS

    For the wet ingredients, you can use either a stand mixer fitted with a paddle attachment or a handheld electric mixer and a large bowl.

    The wet ingredients for moist chocolate cupcakes in a clear bowl.

    Add granulated sugar and eggs to the bowl and mix together at medium-high speed for about 2 to 3 minutes, until you can see that the mixture has lightened and color and is noticeably thicker. This is an important step for light and fluffy Mummy Cupcakes!

    Then, add in the oil and vanilla and mix until these ingredients are evenly incorporated throughout the mixture.

    4. ADD DRY INGREDIENTS TO WET, ALTERNATING WITH MILK

    Add half of the dry ingredients to the wet ingredients and mix on low. Once that's combined, you'll add half of the milk, mix again, then add the remaining dry ingredients, mix, and follow that up with the remaining milk. Mix it one more time and it's time to fill the pan!

    Chocolate cupcake batter in a clear mixing bowl.

    5. FILL, BAKE, AND COOL

    Cupcake batter in a muffin tin.

    Fill the cups just under halfway full, and transfer them to the oven and bake for about 18 minutes, rotating the pans about halfway through the baking time. Be sure you don't overfill the muffin tin or your Mummy Cupcakes could bake up with wonky tops!

    Once the total baking time is up, remove the cupcakes from the oven, and transfer them to a wire rack, and allow to cool completely!

    Baked chocolate cupcakes in a muffin pan.

    6. MAKE THE FROSTING

    Homemade frosting is so very easy to make and so much more delicious than anything you could buy from the store! The key to a perfectly smooth, easy to pipe frosting is the temperature of the butter!

    Make sure your butter is at room temperature. Then you can add it to a large mixing bowl along with powdered sugar, milk, and vanilla and begin mixing on low.

    Purple, orange, and green butter cream frosting and clear bowls.

    Once the icing appears smooth and fluffy you can stop mixing; this should take about 2 to 3 minutes total.

    Now is the time to add food coloring if you are making colorful Mummy Cupcakes. I prefer to use gel food coloring for icings, because it shows up brighter and more vivid, and a little goes a long, long way!

     a hand holding out three gel food containers.

    HOW TO DECORATE MUMMY CUPCAKES

    Decorating the cupcakes will require a few tools. You will need a pastry bag (or multiple pastry bags if you plan to use multiple colors of frostings) and a petal piping tip.

    Chocolate cupcakes with one cupcake in the middle with a zigzag of white frosting on it.

    I specifically used a pastry bag fitted with Wilton's #104 Petal Tip. You don't necessarily have to use that specific tip, but whatever tip you use needs to have a narrow and long opening, and preferably one that is on the larger side. You can't get great big mummy zigzags with a tiny tip!

    Time to turn those cupcakes into Mummy Cupcakes! Snip the end off of your pastry bag, and slide the petal tip to the end. Fold the opposite end of the bag over and add in a few big scoops of icing to fill the bag about just over halfway full. Twist the piping bag shut and make a layer of zigzags all across the surface of the cupcake.

    A hand holding a chocolate cupcake with white zigzag frosting all across it.

    Next, you'll need to have a package of candy eye decals on hand. Larger candy eye decals will have fewer eyes in the package, so you may need to buy two packages depending on the size.

    Another idea! If you don't want to purchase candy eye decals, use miniature chocolate chips instead!

    Add two candy eye decals, adhering them to the first layer of frosting, and then add more zig-zags of frosting, overlapping the lines up to 2 to 3 times to make it look like mummy wrapping. Be careful not to cover up those eyes too much!

    Once your last layer of mummy wrapping is down, it's time to serve!

    Mummy cupcakes with white frosting on a white service.

    6 MORE HALLOWEEN RECIPES YOU’LL LOVE

    • Halloween Cake Pops
    • Halloween Brownies
    • Halloween Sugar Cookies
    • Halloween Pretzels
    • Halloween Rice Krispie Treats
    • Monster Cyclops Cookies

    • Halloween Cake Pop

      Halloween Cake Pops

    • Halloween Brownies

      Halloween Brownies | Three Easy Decorating Ideas

    • Halloween Sugar Cookies

      Easy Halloween Sugar Cookies with Royal Icing

    • Halloween Pretzels

      Halloween Treat | Chocolate-Covered Halloween Pretzels

    • Halloween Rice Krispie Treats

    • Easy Halloween Cookie

    5 from 1 vote
    A white mummy cupcake on a white surface with black moss around it.
    Print
    Mummy Cupcakes
    Prep Time
    20 mins
    Cook Time
    18 mins
    Total Time
    38 mins
     

    Easily dress up Mummy Cupcakes with frosting, a piping bag, and candy eye decals! Perfect for your Halloween party, this treat is all about frosting, fun, and googly eyes!

    Course: Dessert
    Cuisine: American
    Keyword: Mummy Cupcakes
    Servings: 24
    Calories: 270 kcal
    Author: Kelly Anthony
    Ingredients
    For the Cupcakes
    • 1 ¾ cup all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 1 ¾ cup granulated sugar
    • 2 large eggs, room temperature
    • ½ cup canola oil
    • 1 teaspoon pure vanilla extract
    • 1 ½ cup whole milk
    For the Frosting
    • 1 cup unsalted butter, room temperature
    • 2 ½ cups powdered sugar
    • 3 tablespoons whole milk
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon fine sea salt
    • Liquid or gel food coloring (optional)
    • Sprinkle eye decals
    Instructions
    Make the Cupcakes
    1. Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.

    2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside until ready to use.

    3. Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened. Add the oil and vanilla and mix until evenly incorporated.

    4. Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again. Add the remaining dry ingredients, mix on low, and add the remaining milk. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more. 

    5. Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process. Remove from the oven and allow to cool completely on a wire rack.

    Make the Frosting
    1. For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the butter to the bowl, along with the powdered sugar, milk, vanilla, and salt, and begin mixing on low.

    2. Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy. Add food coloring, if desired, and mix until evenly blended.

    3. Add big scoops of the icing into a piping bag fitted with a large petal tip. Twist the bag shut and pipe zigzags all across the surface of the cupcake. Place two eye decals on top and serve!

    Nutrition Facts
    Mummy Cupcakes
    Amount Per Serving
    Calories 270 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 36mg12%
    Sodium 180mg8%
    Potassium 107mg3%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 28g31%
    Protein 3g6%
    Vitamin A 284IU6%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

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