Chocolate Mummy Cupcakes: Easy Halloween Recipe
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5.0
6 reviews
Excellent
Chocolate Mummy Cupcakes: Easy Halloween Recipe
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These super easy double chocolate mummy cupcakes are perfect for a Halloween party or your kid's lunchbox on Halloween.
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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
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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.
- In another medium size bowl, combine the wet ingredients: eggs, buttermilk, and 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.
- 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.
- 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.
- 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.
- And finally zig zag the frosting in thin stripes to create the mummy appearance.
Equipments used:
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 Information
Show Details
Serving
1g
Calories
517kcal
(26%)
Carbohydrates
60.4g
(20%)
Protein
3.8g
(8%)
Fat
30.9g
(48%)
Saturated Fat
8.9g
(45%)
Cholesterol
28mg
(9%)
Sodium
126mg
(5%)
Potassium
102mg
(3%)
Fiber
1.7g
(7%)
Sugar
47.3g
(95%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 517kcal | 26% |
| Carbohydrates | 60.4g | 20% |
| Protein | 3.8g | 8% |
| Fat | 30.9g | 48% |
| Saturated Fat | 8.9g | 45% |
| Cholesterol | 28mg | 9% |
| Sodium | 126mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 1.7g | 7% |
| Sugar | 47.3g | 95% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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