Mummy Chocolate Cupcakes
These Mummy Chocolate Cupcakes are a spooky treat perfect for a Halloween party. These cupcakes are decadent, moist, chocolatey and topped with frosting that looks like a mummy with spooky eyeballs. Cute!
Servings: 30 cupcakes
Cost: $8
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 thin—that’s 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.
- There’s no “right” way to do this. It’s 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
Tips and Tricks:
- 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.
- 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.
Nutrition
Calories: 220kcal
