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Mummy Dark Chocolate Cupcakes

These Mummy Dark Chocolate Cupcakes are a spooky treat perfect for a Halloween party. These cupcakes are decadent, topped with frosting and spooky eyeballs.
Prep Time20 mins
Cook Time22 mins
To Decorate20 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: American, Halloween
Keyword: easy halloween desserts, halloween dessert recipes, halloween desserts, mummy cupcakes
Servings: 30 cupcakes
Calories: 220kcal
Cost: $8

Equipment

  • 1 (12-cup) cupcake tin

Ingredients

Dark Chocolate Cupcakes:

  • 2 1/4 cup all-purpose flour
  • 2 1/4 cup white granulated sugar
  • 2/3 cup cocoa powder
  • 1/3 cup 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

Instructions

To Make the Dark 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

Here's a link to the edible eyeballs! 
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. 
 

Nutrition

Calories: 220kcal