Chocolate Mummy Cupcakes: Easy Halloween Recipe

Chocolate mummy cupcakes with white frosting.

Print Recipe

5 from 2 votes

Chocolate Mummy Cupcakes: Easy Halloween Recipe

These super easy double chocolate mummy cupcakes are perfect for a Halloween party or your kid's lunchbox on Halloween.

Prep Time20

Cook Time24

Cooling time30

Total Time1 14

Course: Dessert

Cuisine: American

Keyword: Halloween mummy cupcakes, mummy cupcakes

Servings:

Calories: 517kcal

Equipment

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

Get Recipe Ingredients

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