Chocolate Halloween Mummy Cupcakes

This Halloween mummy cupcakes recipe combines the perfect blend of chocolate and festive design to create a delightful treat for the spooky season.

Cuisine American

Prep Time 20

Cook Time 24

Cooling Time 1

Total Time 1 44

Servings cupcakes

Calories 539kcal

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.
1¼ cups flour, ¾ cup sugar, ⅓ cup cocoa powder, ½ teaspoon baking soda, 1 teaspoon Instant coffee, ¼ teaspoon salt
In another medium size bowl, combine the wet ingredients: eggs, buttermilk and oil.
½ cup buttermilk, 2 large eggs, ½ cup 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.
½ cup mini semi-sweet 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.

In the bowl of a stand mixer, combine the powdered sugar, shortening, salt, and butter flavoring.
3 cups powdered sugar, 1 cup shortening, 1 teaspoon Salt, 1 teaspoon butter flavoring
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.
3 to 4 Tablespoons milk
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 basket weave 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.
24 Candy eye balls
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.