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Vegan Chocolate Mummy Cupcakes

Vegan chocolate cupcakes and vanilla cream frosting that look like mummies! Perfect for Halloween!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 16 cupcakes
Calories: 146 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes
Dry Ingredients
  • 2 cups of cake flour
  • ¾ cups of cocoa powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of finely ground sea salt
Wet Ingredients
  • ½ cup of coconut sugar
  • ¼ cup of pure maple syrup
  • ½ cup of aquafaba chickpea juice
  • 1 tablespoon of pure vanilla extract
  • ¾ cup of boiling water
  • 1 cup coconut milk
For the Frosting
  • 16 tablespoons chilled vegan butter
  • 2 ½ cups sifted confectioners’ sugar
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of tapioca starch
  • 1 tablespoon coconut milk
  • ¼ cup of mini vegan chocolate chips

Instructions

For the Cupcakes
    Cup of Yum
  1. Preheat the oven to 350°F (176 C) and line a muffin tin with cupcake papers
  2. In a medium bowl whisk the dry ingredients together until well blended.
  3. In a large mixing bowl beat the coconut sugar, maple syrup, aquafaba, and vanilla together on medium high speed until the sugar is completely dissolved. Add half of the flour mixture and beat on low speed, add half of the coconut milk and continue beating until it begins to moisten. Add the second half of the flour mixture and milk and beat until just combined. Carefully add the boiling water and beat until just combined. The batter will be thin.
  4. Fill the muffin tins ¾ full and bake for twenty five minutes or until a toothpick comes out clean when inserted.
  5. Cool on a wire rack for ten minutes and remove the cupcakes from the muffin tin and cool completely.
For the Frosting
  1. In a large mixing bowl beat the vegan butter until it begins to look creamy. Add the confectioner’s sugar, vanilla, tapioca starch, and coconut milk and beat on high until smooth and creamy. Add more milk if necessary, but remember that you’re going to use a piping bag so it should be stiffer than frosting that you’d spread on top of a cupcake.
To Decorate
  1. Use a thin flat decorating tip. Attach the tip to the pastry bag and fill the bag half full. Squeeze the frosting toward the bottom of the bag toward the tip and twist the top shut. Squeeze the frosting out in a line around the bottom edge of the cupcake. Overlap the frosting to look like mummy fabric. Leave room for the eyes. Put two dots of frosting where the eyes should go and put a mini chocolate chip in the center of each eye. Use the chocolate chips to make a mouth.
  2. Use your creativity! There’s no wrong way to make these.
  3. Enjoy!

Notes

  • Store in an airtight container in the refrigerator. The frosting needs to be refrigerated because it's butter based. 
  • Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator. 
  • Nutrition Disclaimer

Nutrition Information

Serving 80g Calories 146kcal (7%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Sodium 228mg (10%) Potassium 174mg (5%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cupcakes

Amount Per Serving

Calories 146

% Daily Value*

Serving 80g
Calories 146kcal 7%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 228mg 10%
Potassium 174mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 1IU 0%
Vitamin C 1mg 1%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.