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These chocolate Mummy Cupcakes are the perfect treat for Halloween. Get my easy tips for how to decorate these sweet and spooky festive cupcakes and delight your friends and family!
Here we are again! Another Halloween Treats Week is upon us and I’m very excited to be sharing these adorable (I mean spooky) mummy cupcakes with you!
They’re so easy to make that they’ll be a go-to Halloween treat as my kiddo gets older. Last year I shared my easy to decorate pumpkin cupcakes, but I actually think these are even simpler – it’s okay if you make them a little scraggly or the piping bag doesn’t cooperate, they’re mummies, they’re meant to be a little ragged!
Supplies for Decorating
Ready for the easiest list of decorating supplies? All you need is:
- A flat piping tip, I used a basket weave tip, #48
- A piping bag (I love my reusable ones)
- Eyes – You can opt for candy eyes, m&ms, or any other small round candy. I used ruby chocolate chips because they were on sale in the bulk bin!
You’ll also need chocolate cupcakes and a white frosting of course. I’m sharing both a very easy moist chocolate cupcake recipe in my recipe card below, and I used my cream cheese frosting made with my sponsor’s Dixie Crystals powdered sugar. But you can use whatever white frosting you like (my very easy vanilla buttercream is just as tasty!).
How to Decorate Mummy Cupcakes
If you’re a visual learner, check out this super quick video that shows you exactly how I decorated each cupcake quickly and easily! Or read on for step-by-step instructions and my best tips.
- Fit your tip and fill your piping bag.
- Starting at the edge, near the middle of the cupcake, make one line to the opposite edge horizontally at a slight angle.
- Repeat going at the opposite angle to create an X.
- Layer more strips of frosting at slight angles, leaving a small space above the initial X open for eyes.
- Don’t forget the top! Just leave a small spot for the eyes.
- Stick on the eyes! I didn’t have to do much, just gently pressed the pointed end of the chocolate chips into the cupcake. If you’re using flat or rounded candies, use a small dot of frosting on the back to stick them on.
Really there’s no wrong or right way to decorate a mummy cupcake, just create layers of lines. We like them with a good amount of frosting, but not so many layers that you can’t see the cupcake at all. If you like a really sweet cupcake, layer on more!
How to Store Them
If you’re using my cream cheese frosting, or any other buttercream with whipping cream, mascarpone, etc, then they should be stored in the fridge within 2 hours of decorating.
You can bring them out an hour before serving safely, but honestly, if you also use my cupcake recipe, I really, really like them cold! They were fudgy, sweet, and of course spooky! They stayed good for a week.
If you’re using a standard American buttercream or Italian or Swiss Meringue buttercreams, they do not need to be stored in the fridge and can safely be kept at room temperature in an airtight container for up to 4 days.
I hope you love every sweet and spooky bite of these cupcakes, I’m so happy with how they turned out that I know I’ll be making them again next year! Don’t forget to check out the other cupcake recipes on the blog, and be sure to enter the giveaway below the recipe card!!
- 100 grams all-purpose flour 3/4 cup
- 56 grams cocoa powder 1/2 cup
- 230 grams white sugar 1 1/4 cup
- 1/2 teaspoon fine salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 4 ounces oil 1/2 cup
- 125 grams greek yogurt 1/2 cup
- 1 teaspoon vanilla extract
Frosting + Decorations
- 6 ounces cream cheese softened
- 6 ounces unsalted butter softened
- 1 teaspoon vanilla extract
- 565 grams powdered sugar 4 1/2 cups
- 24 candy eyes chocolate chips, m&m's etc.
- Preheat your oven to 350°F and line a cupcake pan, or grease it.
- Combine the flour, baking powder, baking soda, salt, and cocoa powder in a bowl and whisk until evenly combined and no more lumps exist.
- Combine the eggs, yogurt, oil, vanilla, and sugar in another bowl and beat until smooth.
- Fold the dry into the wet ingredients until a chocolate batter forms and no more streaks of flour are present.
- Scoop into the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Immediately remove to a cooling rack to let them cool completely.
- Make the frosting by first beating the cream cheese, butter, and vanilla together until smooth.
- Add the powdered sugar in once cup at a time, beating between additions, until a thick frosting forms.
- Fit a lattice weave piping tip onto a piping bag and fill it.
- Pipe from one edge of the cooled cupcake across to the other, making a line across the middle at a slight angle.
- Repeat going the opposite way to form an X. Layer on more lines, leaving a small gap for the eyes.
- Press the eyes into the remaining gap between the 'mummy wrapping', using a small dot of frosting to stick them if needed.
- Refrigerate in a sealed container for up to 1 week. They can be brought out to room temperature 1 hour before serving if desired.
Check out all of these great #HalloweenTreatsWeek recipes for today
- Jack-O-Lantern Apple Slice Pops from Big Bear’s Wife
- Monster Eyeball Cupcakes from Semi Homemade Recipes
- Ghost Meringue Cookies from Jen Around the World
- Apple Cider Donut Whoopie Pies from Pint Sized Baker
- Graveyard Pudding Cups from Fresh April Flours
- Churro Cookies from Devour Dinner
- Halloween Monster Donuts from Hezzi-D’s Books and Cooks
- Witches’ Brew Whiskey Sour from The Redhead Baker
- Witches Hat Cheese Ball from 4 Sons ‘R’ Us
- Pumpkin Swirl Brownies from Eat Move Make
- Layered Halloween Jello from from House of Nash Eats
- Mummy Wrapped Brie from Cheese Curd In Paradise
- Mummy Cupcakes from The Flour Handprint
- Halloween Candy Cracker Toffee from Sweet ReciPEAs
- Old Fashioned Apple Fritters from It’s Shanaka
- Pumpkin Mint Patties from Sweet Beginnings
- Butterfinger Ice Cream (No-Churn) from Pastry Chef Online
- Chocolate Frogs from The Spiffy Cookie
- Halloween Cupcake Treat Board from Strawberry Blondie Kitchen
- Skull Cake from Lemon Blossoms
- Halloween Brownie Pizza from Back To My Southern Roots
- Halloween Mini Bat Taco Cheeseballs from Savory Moments
- Ghostly Poptarts from An Affair from the Heart
- Deadly Dark Chocolate Layer Cake from A Kitchen Hoor’s Adventures
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.