These cute and easy Mummy Cupcakes make great Halloween party food and are perfect for baking with the kids this Halloween!
I've created several new and easy Halloween cupcakes this year, starting with the fun Pumpkin Themed Cupcakes I shared earlier, and here is a second spooky cupcake recipe for you - chocolate Mummy Cupcakes!
These fun chocolate mummy cupcakes are super easy to make with no special equipment needed to decorate them - just fill a disposable piping bag (or plastic freezer bag) with buttercream icing, snip off the ends and pipe on the mummy bandages! I used large edible candy eyes for my mummy cupcakes but if you can't find them, just pipe on dots of icing and top them with chocolate chips for the eyes.
Easy Halloween Mummy Cupcakes
Ingredients (makes 12 cupcakes):
For the cupcakes:
- 175g softened butter
- 175g golden caster sugar
- 3 large eggs
- 150g self raising flour
- 50g cocoa powder
- 1 level tsp baking powder
- 2 Tbsp milk
- 2 tsp vanilla extract
For the butter icing:
- 100g softened butter
- 225g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
To decorate:
- edible candy eyes
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
Place the butter in a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
Sift the flour, cocoa powder and baking powder on top, and using an electric whisk on a low speed, gently blend the ingredients together.
Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between the cupcake cases. Bake for 20-25 minutes until risen and springy to the touch. Once the cakes are cooked, transfer to a wire rack to cool.
When ready to decorate, make the buttercream icing:
Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
Spoon the buttercream into a disposable piping bag, then snip off the end and pipe zig-zags of lines of buttercream across the cupcakes to make mummy ‘bandages’, leaving a small gap near the top for the eyes.
Stick two edible candy eyes in place using the icing as ‘glue’.
Serve and enjoy!
If you liked this recipe, you might also enjoy these fun Mummy themed recipes too:
Mummy Shortbread Cookies (recipe to follow)
Or for more fun spooky recipes, check out our Halloween Treats section or massive Halloween Recipes collection where you'll find more than 100 fun Halloween food ideas and recipes!
Grace
Easy Halloween Mummy Cupcakes
Ingredients
For the cupcakes:
- 175 g softened butter
- 175 g golden caster sugar
- 3 large eggs
- 150 g self raising flour
- 50 g cocoa powder
- 1 level tsp baking powder
- 2 Tbsp milk
- 2 tsp vanilla extract
For the butter icing:
- 100 g softened butter
- 225 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
To decorate:
- edible candy eyes
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
- Place the butter in a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour, cocoa powder and baking powder on top, and using an electric whisk on a low speed, gently blend the ingredients together.
- Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between the cupcake cases. Bake for 20-25 minutes until risen and springy to the touch. Once the cakes are cooked, transfer to a wire rack to cool.
- When ready to decorate, make the buttercream icing:
- Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
- Spoon the buttercream into a disposable piping bag, then snip off the end and pipe zig-zags of lines of buttercream across the cupcakes to make mummy ‘bandages’, leaving a small gap near the top for the eyes.
- Stick two edible candy eyes in place using the icing as ‘glue’.
Love this spooky Halloween recipe? Why not save it to Pinterest so you can easily find it again!
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