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These Mummy Chocolate Cupcakes decadent, easy, moist and so delicious. They’re piped with a mummy effect and topped with spooky eyeballs–perfect for a Halloween party.
I love a Halloween party and these are the perfect thing to make. I also love making mini versions for a kid’s party or pre-school get together. So cute!
Ingredients You’ll Need for Mummy Chocolate Cupcakes
- Cocoa powder. I love using regular baking cocoa powder and black cocoa powder for an extra spooky look.
- Buttermilk. This reacts really well with the cocoa powder. The acidity from the buttermilk makes these super fluffy and moist.
- Eggs. These give the best lift and moisture to the cupcakes.
For the rest of the ingredients, please see the recipe index card!
How to Make Mummy Chocolate Cupcakes
- Mix the dry ingredients together: flour, cocoa powder, dark cocoa powder (if using), baking powder, baking soda and salt.
- Whisk together the wet ingredients: eggs, buttermilk, oil and warm water.
- Pour the wet ingredients into the dry. Mix until smooth. A few lumps are ok!
- Fill up each liner 1/2 way with the batter. Bake the cupcakes for 20-22 minutes. Let them cool and then decorate.
Recipe Tip
- Use #44 Ateco Tip for the flat piping tip. It’ll make strips.
FAQs
Yes. Will they be as dark? Obviously not, but yes, just replace the amount of 1/3 cup black cocoa powder with regular cocoa powder (for a total of 1 cup cocoa powder). This recipe will turn out great!
I had some in my pantry (King Arthurโs Flour is a brand that sells it!) and put it in these cupcakes for this super rich, dark color. You can find it on Amazon or even buy it at your favorite bake supply store.
More Halloween Recipes
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Mummy Chocolate Cupcakes
Equipment
- 1 cupcake tin
- 12 Cupcake liners
- 1 flat piping tip
- Edible eyeballs
Ingredients
Chocolate Cupcakes:
- 2 1/4 cups all-purpose flour
- 2 1/4 cups white granulated sugar
- 2/3 cups cocoa powder
- 1/3 cups black cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 large eggs
- 1 cup buttermilk, shaken
- 1 cup warm water
- 3 tablespoons olive oil
- 2 teaspoons vanilla extract or vanilla paste
Vanilla Buttercream:
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
- Edible eyeballs, for decorating
Instructions
To Make the Chocolate Cupcakes:
- Preheat your oven to 350 degrees F. Place 12 cupcakes liners into the cavities of a cupcake tin.
- In a large bowl, add the flour, sugar, cocoa powder, black cocoa powder, baking soda, baking powder and salt. Mix until combined.
- To the dry mixture, crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thinโthatโs ok!
- Fill each of the cupcake liner about 1/2 way. Transfer to the oven to bake for about 20 to 22 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the pan for about 5 minutes and then transfer to cooling rack and cool until room temperature before frosting.
- Repeat with the remaining cupcake batter. I got 30 cupcakes with this amount.
To Make the Vanilla Buttercream:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and kosher salt; beat until smooth and fluffy, about 30 seconds. Pour in the vanilla extract or vanilla bean paste and heavy cream; beat until nice and fluffy, about 1 minute.
To Frost the Cupcakes:
- Add the frosting to a piping bag with a #47 piping tip attached. Using the flat (not the side with teeth) side, pipe out strips, going back and fork all along the surface of the cupcake.
- Thereโs no โrightโ way to do this. Itโs just across and up and a few times, leaving a small area to place the eyeballs. Using tweezers, carefully place the eyeballs in the empty space. Repeat with the remaining cupcakes.
Notes
- If you don’t have black cocoa powder, no worries. You can substitute regular cocoa powder for a total 1 cup for this entire recipe.ย
- You can freeze these cupcakes. Bake them and allow to cool completely. Transfer to the freezer until they’re firm, about 20 minutes. And then transfer to a ziploc and place them in the bag. Freeze up to 3 months.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
my icing is not super white – is it because of the vanilla or the butter? If the vanilla, maybe it would be better to use clear vanilla?
Would you recommend adding espresso powder if we are not using black cocoa powder?
I would just end up using and replace it with regular cocoa powder (not espresso powder)
Quick question. Your ingredients call for vanilla extract but the recipe mentions “vanilla bean paste.” Could you tell me what is the correct ingredient and if it is in fact the paste, how do you get or make that? Thank you.
Marcy M.
vanilla paste and extract are just different versions of the same thing. so whichever you can get will work.
Quick question. Your ingredients call for vanilla extract but the recipe mentions “vanilla bean paste.” Could you tell what is the correct ingredient and if it is in fact the paste, how do you get or make that? Thank you.
Marcy M.