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You don’t have to be a baking expert to make delicious and adorable mummy cupcakes!
Just follow my easy step-by-step instructions below to make rich, moist chocolate mummy cupcakes that are perfect for Halloween!
These Chocolate Mummy Cupcakes are the perfect Halloween treat!
Looking for a fun dessert to impress your guests at a Halloween party? These easy mummy cupcakes will do just that. Not only are these mummy Halloween cupcakes easy to make and super cute, but they are moist and delicious, too!
These easy Halloween cupcakes make the holiday extra special and fun for family and friends in the neighborhood! They start with a chocolate cupcake and then an adorable white frosting mummy wrapping on top of the cupcake, complete with candy eyes. Keep reading for my best cupcake tips!
Why You’ll Love These Mummy Cupcakes
- Perfect for Halloween parties
- Easy to make
- Kid friendly! Kids love these, especially the mummy eyes!
- Moist chocolate cupcakes paired with easy and tasty homemade vanilla frosting
What You’ll Need for Mummy Cupcakes
This Halloween cupcake recipe is so fun to make and eat! To make them, you start with my favorite chocolate cupcakes, a homemade vanilla frosting and fun candy googly eyes.
Chocolate Cupcakes
- All-purpose flour
- Cocoa powder: natural unsweetened or dutch processed cocoa powder
- Instant coffee granules: such as Folger’s (optional)
- Baking soda
- Baking powder
- Salt
- Unsalted butter: leave time to let the butter get to room temperature!
- Granulated sugar
- Eggs
- Buttermilk
- Hot tap water
Frosting
- Unsalted butter: leave time to let the butter get to room temperature!
- Vanilla extract
- Powdered sugar
- Milk or heavy cream: if frosting becomes too thick
Extras
How to Make Halloween Mummy Cupcakes
These fun mummy cupcakes are easy to make when you follow my step-by-step guide below. Keep reading for the full recipe with ingredients and measurements in the recipe card below.
Chocolate Cupcakes
- Prep. Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- Combine dry ingredients. In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
- Combine wet ingredients. In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.
- Combine all ingredients. Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Bake. Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Frosting
- Mix butter and vanilla. In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
- Add sugar. Gradually add the powdered sugar, mixing on low until combined.
- Add food coloring. If you want to add food coloring, do so now.
- Taste and adjust. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
- Optional: If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Add eyes. Add a little bit of frosting to the backside of the candy eyeballs and stick them onto the cupcake.
- Pipe frosting. Fill a piping bag fit with a Wilton #47 tip with frosting. Hold the piping bag above a cupcake and gently squeeze to create thin strips of frosting that resemble mummy bandages. Zigzag the strips across the cupcake, going around the eyes, to create a mummy-wrap effect. Repeat with the remaining cupcakes.
Tips for the Best Mummy Cupcakes
These cupcakes make a perfect last-minute Halloween treat! For perfectly moist cupcakes and fluffy frosting, keep the following tips in mind:
- How to know when the cupcakes are done: The best way to tell when the chocolate cupcakes are done is to insert a toothpick into the center. When you pull it out, just a few moist crumbs should remain on the toothpick. If there are no crumbs, they are likely a bit over-baked.
- Adjust if the frosting is too thick: If the amount of powdered sugar makes the frosting too thick, you can add an additional tablespoon of heavy cream. Likewise, if it’s not thick enough, you can add in some more powdered sugar.
Substitutions & Variations
- Different flavors: These mummy cupcakes would still be adorable made with Vanilla Cupcakes or Peanut Butter Cupcakes.
Storing & Freezing Suggestions
Due to the frosting, these cupcakes are best enjoyed the day they are made. However, if necessary, they can be stored in a covered container on the counter for up to 2 days.
If you want to make them in advance, I recommend baking the cupcakes a day or two ahead and just adding the frosting soon before serving.
Want to make an assortment of Halloween Cupcakes?
Check out all of these fun Halloween cupcake recipes!
- Frankenstein Cupcakes
- Witch Hat Cupcakes
- Eyeball Cupcakes
- Pumpkin Patch Cupcakes
- Spider Web Cupcakes
- Ghost Cupcakes
- Spider Cupcakes
More Halloween Recipes
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Mummy Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups all purpose flour, 240 grams
- ¾ cup cocoa powder, natural unsweetened or dutch processed cocoa powder, 63 grams
- 1 tsp instant coffee granules such as Folger’s, optional
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature, 1/2 cup
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup hot tap water
Frosting
- 3 sticks unsalted butter, 1 ½ cups room temperature
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- dash milk or heavy cream if frosting becomes too thick
Instructions
Chocolate Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
- Gradually add the powdered sugar, mixing on low until combined.
- If you want to add food coloring, do so now.
- Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
- If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Add a little bit of frosting to the backside of the candy eyeballs and stick them onto the cupcake.
- Fill a piping bag fit with a Wilton #47 tip with frosting. Hold the piping bag above a cupcake and gently squeeze to create thin strips of frosting that resemble mummy bandages. Zigzag the strips across the cupcake, going around the eyes, to create a mummy-wrap effect. Repeat with the remaining cupcakes.
