Why read: These double chocolate mummy cupcakes are perfect for a Halloween party or your kid’s lunchbox. With white icing and googly eyes, they look super cute but are also easy to make.
Double chocolate cupcakes decorated as spooky mummies.
Aren’t they adorable?!
With white icing and googly eyes, these easy chocolate mummy cupcakes are creations that you can have fun making with your kids.
Why You’ll Love This Recipe
- Rich and indulgent chocolate flavor
- Simple and easy-to-follow steps
- Perfect for Halloween or Halloween-themed party
- Kid-friendly and appealing to adults
- Adorable mummy decoration with googly eyes
- Can be made ahead and stored for convenience
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Ingredients Needed For Chocolate Mummy Cupcakes
For the cupcakes
- 1 ¼ cup flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup mini semi-sweet chocolate chips
- 1 tsp instant coffee
- ½ cup buttermilk
- ½ cup oil
- 2 eggs
For the frosting
- 1 cup shortening
- 3 cups powdered sugar
- 1 tsp salt
- 1 tsp butter flavoring
- 3-4 tbsp milk
- Candy eyeballs
Tools Needed for This Recipe
- Cupcake Tin – This is my favorite non-stick 12-cup muffin and cupcake tin.
- Cupcake Liners – I try to use these natural cupcake liners whenever possible to avoid the dye present in the white ones.
- Piping Bag – Use this environmentally friendly reusable silicone piping bag and tips set for this and your future baking recipes to cut on the disposable piping bags you use.
Step-by-Step Preparation With Pictures
1. Preheat the oven to 350° F and place cupcake liners in a standard-size cupcake tin. If not using liners, spray the cupcake tins with cooking spray.
Set aside.
2. Place the dry ingredients in a large bowl: flour, sugar, cocoa powder, instant coffee, baking soda, and salt.
3. Whisk all the ingredients together to combine into a brown powder.
4. In another medium bowl, combine the wet ingredients: buttermilk, eggs, and oil.
5. Mix well.
6. Pour the wet mix into the dry one and stir well to combine. Scrape the sides and bottom often to ensure there are no hidden dry bits.
7. Add in the mini chocolate chips.
8. Gently stir to spread the chocolate chips evenly.
9. Divide the batter among the cupcake liners until they are about halfway to two-thirds full.
10. Bake in the preheated oven for 22-24 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack for at least 30 minutes before decorating.
11. While the cupcakes are baking and cooling, make the frosting.
In the bowl of a stand mixer, combine the shortening, salt, butter flavoring, and powdered sugar.
12. Mix on low speed until the mixture is crumbly and gradually add in the milk 1 tablespoon at a time.
Stop adding milk just as soon as the frosting comes together and is no longer dry and crumbly.
Now bump up the speed and mix on high for about 30 seconds to fluff up the frosting.
13. Transfer the frosting to a piping bag.
If using a tip, use a basketweave design but use the smooth side – round tip number 48 or similar.
A tip is not required, though. With a disposable piping bag just cut a small hole in the tip of the bag and pipe away.
Attach the candy eyes first by placing a small dollop of frosting right where you want the eyes on top of the cupcake. Now, place the candy eyes on the frosting.
14. And finally zig zag the frosting in thin stripes to create the mummy appearance.
Variation and Substitution Ideas for Halloween Mummy Cupcakes
- If you don’t have buttermilk on hand, you can use regular milk with 1 teaspoon of vinegar mixed into the milk before adding it to the recipe.
- Instead of plain white vanilla frosting, consider using cream cheese frosting for a tangy contrast to the rich chocolate cupcakes.
- If you need these cupcakes to be gluten-free, you can try your favorite gluten-free flour. Make sure it is a one-for-one type of substitution.
- These cupcakes can also be made keto. Simply use your own keto cupcake recipe or keto cake mix. Then, make a sugar-free white frosting, buttercream, or cream cheese, to make the mummy bandages.
- If you decide to use a piping tip, opt for a basketweave design by using the smooth side – like tip number 48 or a similar option. Keep in mind that a basketweave tip isn’t necessary. You can use a decorating bag or pastry bag. Alternatively, a simple approach is to cut a small hole in the tip of a plastic bag and start piping your decoration.
- Involve kids and get creative with the mummy eyes by using colored candy, like sugar eyes, mini M&M candies, or edible markers to give them a different look. Also, try this Cookie Monster cookies recipe. It’s perfect for Halloween or Cookie Monster-themed party!
Related: 13 Amazingly Healthy Halloween Snacks for Kids
Serving and Presentation Ideas for Easy Mummy Cupcakes
When you are making these Halloween treats for the kids or for Halloween parties, there are so many ways to present them in a fun way.
With a little bit of creativity, these fun mummy Halloween cupcakes will shine as the best Halloween party ideas.
- Mummy Cupcake Tower: Arrange the cupcakes in a tiered tower to create an eye-catching centerpiece for your Halloween party table.
- Haunted Display: Decorate the serving area with spooky elements like fake spiderwebs, plastic spiders, and black candles to enhance the Halloween ambiance.
- Individual Cupcake Wrappers: Place each cupcake in Halloween-themed cupcake wrappers to add a festive touch.
- Serve on a Black Platter: Present the mummy cupcakes on a black platter to create a dramatic backdrop that makes the white icing and eyes stand out.
- Edible “Dirt” Crumbs: Sprinkle crushed chocolate cookies or graham crackers around the cupcakes to create the illusion of a graveyard scene along with these graveyard dirt cups.
- Serve with Spooky Drinks: Pair the mummy cupcakes with Halloween-themed drinks, like “witches’ brew” punch or colored sodas, for a coordinated spread.
- Interactive Decorating: Set up a DIY cupcake decorating station where guests can add their own icing “bandages”, mummy wrapping, and candy eyes to create personalized mummies.
- Under Dim Lighting: Illuminate the cupcake display area with dim lighting to enhance the eerie mood and highlight the mummy decorations.
- Serve with more Halloween recipes: Such as this cute veggie skeleton tray.
Storing Tips
- Make Ahead: These easy Halloween cupcakes are the perfect last-minute Halloween treat. If you tend to be really busy during this time of year you can make them ahead of time and freeze. They’ll last in the freezer for up to 3 months.
- Storage. Store the cupcakes in an airtight container in the refrigerator for 3 days. I like to keep them in a cupcake holder. It protects the cupcakes from getting stale and keeps them from absorbing strong-smelling odors in the fridge.
If you want the cupcakes to last longer than 3 days, move them to the freezer.
You do not want to use the cupcake holder in the freezer though.
Place the cupcakes on a plate or cookie sheet and freeze them. Once the frosting has hardened, you can wrap each cupcake in plastic wrap. This protects the cupcakes from getting freezer burn and lets you take out individual servings at a time.
Be sure to remove the plastic wrap before letting the cupcakes thaw or it will stick to the frosting.
One Last Thing
These yummy mummy cupcakes are a perfect treat for a fun Halloween whether you use them for a Halloween-themed party or for your kid’s lunchbox.
You can use a different flavor of cupcakes. Since the black is supposed to be like the blackness of the mummy, you can always cover the top of the cupcake with a very thin layer of black frosting to cover the color of the cupcake.
Enjoy these cupcakes along with silly costumes and have the very best Happy Halloween!
Your Turn
If you try making these super cute chocolate mummy cupcakes, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card.
Other Great Halloween Articles
- 15 Fun and Easy Halloween Crafts For Toddlers
- 80+ Family Halloween Quotes And Wishes [That Are Sweet And Fun]
Chocolate Mummy Cupcakes: Easy Halloween Recipe
Equipment
- Cupcake Liners optional
- piping bag optional
Ingredients
For the cupcakes
- 1 ¼ cup flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup mini semi-sweet chocolate chips
- 1 tsp instant coffee
- ½ cup buttermilk
- ½ cup oil
- 2 eggs
For the frosting
- 1 cup shortening
- 3 cups powdered sugar
- 1 tsp Salt
- 1 tsp butter flavoring
- 3-4 tbsp milk
- Candy eyeballs
Instructions
- Preheat the oven to 350° F and place cupcake liners in a standard-size cupcake tin. If not using liners, spray the cupcake tins with cooking spray. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, instant coffee, baking soda, and salt.1 ¼ cup flour, ¾ cup sugar, ⅓ cup cocoa powder, ½ tsp baking soda, 1 tsp instant coffee, ¼ tsp salt
- In another medium size bowl, combine the wet ingredients: eggs, buttermilk, and oil.½ cup buttermilk, 2 eggs, ½ cup oil
- Pour the wet mix into the dry one and stir well to combine. Scrape the sides and bottom often to ensure there are no hidden dry bits.
- Add in the mini chocolate chips. Gently stir to spread the chocolate chips evenly.½ cup mini semi-sweet chocolate chips
- Divide the batter among the cupcake liners until they are about halfway to two-thirds full.
- Bake in the preheated oven for 22-24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 30 minutes before decorating.
- While the cupcakes are baking and cooling, make the frosting.
- In the bowl of a stand mixer, combine the shortening, salt, butter flavoring, and powdered sugar.1 cup shortening, 3 cups powdered sugar, 1 tsp Salt, 1 tsp butter flavoring
- Mix on low speed until the mixture is crumbly and gradually add in the milk 1 tablespoon at a time. Stop adding milk just as soon as the frosting comes together and is no longer dry and crumbly.3-4 tbsp milk
- Now bump up the speed and mix on high for about 30 seconds to fluff up the frosting.
- Transfer the frosting to a piping bag. Attach the candy eyes first by placing a small dollop of frosting right where you want the eyes on top of the cupcake. Now, place the candy eyes on the frosting.Candy eyeballs
- And finally zig zag the frosting in thin stripes to create the mummy appearance.
Notes
- If you decide to use a piping tip, opt for a basketweave design by using the smooth side – like tip number 48 or a similar option.
- If you don’t have buttermilk, you can also use regular milk and add 1 tsp vinegar to the milk before mixing it into the recipe.
- Store the cupcakes in an airtight container in the refrigerator for 3 days.
- Or freeze for up to 3 months.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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