Indulge in the rich and delightful flavors of chocolate Halloween mummy cupcakes, a festive treat perfect for the spooky season. This cupcake recipe combines the decadence of chocolate with a playful mummy design, making them a hit at any Halloween gathering.
This adorable Halloween mummy cupcakes recipe is the epitome of cute meets spooky.
While they have that eerie mummy vibe perfect for the season, they’re far from being too scary, making them ideal for kids and adults alike.
What’s even better?
These mummy cupcakes are incredibly easy to whip up, even for those who might be new to baking.
So, if you’re searching for the perfect treat that combines the rich indulgence of chocolate with the playful spirit of Halloween, these easy cupcakes are your answer.
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This recipe will make 12 cupcakes.
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For the cupcakes
- baking supplies: 1¼ cups flour, ½ teaspoon baking soda, ¼ teaspoon salt
- sugar: ¾ cup white granulated sugar
- chocolate: ⅓ cup cocoa powder, ½ cup mini semi-sweet chocolate chips
- flavoring: 1 teaspoon instant coffee mix (optional) – while not absolutely necessary, the coffee enhances the chocolate flavor.
- dairy: ½ cup buttermilk
- eggs: 2 large eggs
- oil: ½ cup vegetable oil
For the frosting
- baking supplies: 1 cup shortening, 1 teaspoon salt – we are using shortening instead of butter because it is more stable and will hold its shape better.
- sugar: 3 cups powdered sugar
- flavoring: 1 teaspoon butter flavoring (optional)
- dairy: 3 to 4 Tablespoons milk
- decorations: 24 candy eyeballs*
- If you don’t have buttermilk on hand, you can substitute it with regular milk. Just add 1 teaspoon of vinegar to the milk and let it sit for a few minutes before using.
- If you don’t have candy eyeballs, you can use white chocolate chips with a dot of dark chocolate in the center as an alternative.
- You can substitute boxed chocolate cake mix and store-bought white frosting instead of making them from scratch, if you prefer.
How to make halloween mummy cupcakes
Preheat the oven to 350°F (175°C).
Place liners in a 12-cup muffin tin and set aside.
Mix the cupcake batter
In a large mixing bowl, whisk together the 1¼ cups flour, ¾ cup sugar, ⅓ cup cocoa powder, 1 teaspoon instant coffee, ½ teaspoon baking soda, and ¼ teaspoon salt.
In a separate medium-sized bowl, combine 2 large eggs, ½ cup buttermilk, and ½ cup oil.
Gradually pour the wet ingredients into the dry mixture.
Mix well with a mixer, scraping the sides and bottom of the bowl to ensure no dry ingredients remain.
Gently fold in the mini chocolate chips with a spoon.
Evenly distribute the batter among the cupcake liners, filling them about ½ to ⅔ full.
Bake in the pre-heated oven for 22 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for at least 30 minutes before transferring to a wire cooling rack to cool completely.
Make the frosting
While the cupcakes are cooling, prepare the frosting.
In the bowl of a stand mixer, combine 3 cups powdered sugar, 1 cup shortening, 1 teaspoon salt, and 1 teaspoon butter flavoring.
Mix on low speed until the mixture becomes crumbly.
Gradually add the milk, one tablespoon at a time, until the frosting is smooth and creamy. Stop adding milk as soon as the frosting comes together and is no longer dry and crumbly.
Increase the speed and mix on high for about 30 seconds to fluff up the frosting.
Transfer the frosting to a piping bag.
If using a piping tip, opt for a basketweave design but use the smooth side (tip number 48 or similar).
If you don’t have a piping tip, simply cut a small hole in the end of the bag.
Attach the candy eyes first by placing a small dab of frosting where you want them, and set them in place.
Then pipe the frosting across the top of the cupcakes in a criss-cross pattern to create the mummy appearance.
Store the cupcakes in an airtight container at room temperature for up to 3 days.
If you wish to keep them longer, they can be stored in the refrigerator for up to a week.
For longer storage, freeze the cupcakes in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Other Halloween cupcakes you might like
- Halloween Spider Cupcakes With Oreo Cookies
- Easy Graveyard Halloween Cupcakes
- Broken Glass Halloween Cupcakes
Or browse all of our Halloween cupcake recipes.
Chocolate Halloween Mummy Cupcakes
- 1 12 cup muffin tin
- 12 cupcake liners
- measuring cups and spoons
- mixing spoon
- 2 Mixing bowls
- 1 Stand Mixer and Mixing Bowl
- wire cooling rack
- Piping bag
- #48 piping tip (optional)
For the cupcakes
- 1¼ cups flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
- 1 teaspoon Instant coffee
- ½ cup buttermilk
- ½ cup oil
- 2 large eggs
For the frosting
- 3 cups powdered sugar
- 1 cup shortening
- 1 teaspoon Salt
- 1 teaspoon butter flavoring
- 3 to 4 Tablespoons milk
- 24 Candy eye balls
Make the cupcakes
- Preheat the oven to 350 degrees and place liners in a standard size muffin tin. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, instant coffee, baking soda, and salt.
- In another medium size bowl, combine the wet ingredients: eggs, buttermilk and oil.
- Pour the wet ingredients into the dry and mix to combine well. Scrape the sides and bottom often to ensure there are no hidden dry ingredients.
- Fold in the mini chocolate chips.
- Divide the batter among the cupcake liners until they are about ½-⅔ full.
- Bake in the preheated oven for 22-24 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 30 minutes before decorating.
Make the frosting
- While the cupcakes are baking and cooling, make the frosting.
- In the bowl of a stand mixer, combine the shortening, salt, butter flavoring and powdered sugar.
- Mix on low speed until the mixture is crumbly and gradually add in the milk about 1 tablespoon at a time. Stop adding milk just as soon as the frosting comes together and is no longer dry and crumbly.
- Increase the speed to high and mix for about 30 seconds to fluff up the frosting.
- Transfer the frosting to a piping bag. If using a tip, use a basketweave design but use the smooth side (tip number 48 or similar). If you don't have a piping tip, just cut a small hole in the end of the bag and pipe away.
- Attach the candy eyes first by placing a small dab of frosting where you want the eyes to go and set the candy eyes.
- Then pipe the frosting on the top of the cupcakes in a criss-cross pattern to create the mummy appearance.
- If you do not have buttermilk, you can also use regular milk and add 1 teaspoon vinegar to the milk before mixing into the recipe.
- You can substitute boxed chocolate cupcakes and store-bought white icing if you prefer.
- Cupcakes can be stored in an airtight container in the fridge for 3 days or frozen for 3 months.
Nutrition values are estimates only, using online calculators. Please verify using your own data.