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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!
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 Arthur’s 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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1 cupcake tin
12 Cupcake liners
1 flat piping tip
Edible eyeballs
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.
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 information is automatically calculated, so should only be used as an approximation.
