Turn your cupcakes into Mummy Cupcakes with a piping bag and candy eye decals!
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!
HOW TO MAKE THE BEST MUMMY CUPCAKES
If you want to make your chocolate cupcakes from scratch, here’s how you do it:
- Preheat the oven and prepare the pans.
- Whisk the dry ingredients.
- Mix the wet ingredients.
- Add the dry to the wet ingredients, alternating with milk.
- Fill cupcake liners halfway full and bake.
- Make the frosting and get ready to decorate!
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.
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.
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.
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!
5. FILL, BAKE, AND COOL
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!
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.
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!
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.
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.
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!
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 Pops
Halloween Brownies | Three Easy Decorating Ideas
Easy Halloween Sugar Cookies with Royal Icing
Halloween Treat | Chocolate-Covered Halloween Pretzels
Halloween Rice Krispie Treats
Easy Halloween Cookie
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!
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cup whole milk
- 1 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- Liquid or gel food coloring (optional)
- Sprinkle eye decals
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Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
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Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside until ready to use.
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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.
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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.
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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.
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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.
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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.
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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!
I cannot wait to make these mummy cupcakes for my grandkids. Every time they come over for dinner…they ask me what’s for “ssert” (dessert). They’re going to love these! 🙂