Can I make these cupcakes ahead of time?

Yes, you can absolutely prepare these cupcakes a day or two ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature. Frost and decorate them on the day you plan to serve them for the best results.

Can I use a different type of frosting?

Definitely! While I love using a simple vanilla buttercream for the mummy wrap effect, you can get creative with other frosting types such as chocolate buttercream or even royal icing. The key is to make sure it’s thick enough for piping.

How do I make homemade buttermilk?

If you don’t have buttermilk, it’s easy to make your own. Simply mix ½ tablespoon of lemon juice or vinegar with 100ml of milk . Stir it together and let it sit for 5 minutes before using it in your recipe.

Can I use a box cake mix instead of homemade batter?

If you're short on time, you can absolutely use a box cake mix to make the cupcakes. Just follow the instructions on the box for the cupcake base, and then follow the rest of the steps for decorating them as mummies.

Delicious Halloween Mummy Cupcakes for Family Fun

Description

These Halloween Mummy Cupcakes are a fun and spooky treat for Halloween! With rich chocolate cupcakes and a mummy-inspired frosting decoration, they’re perfect for family baking sessions or Halloween parties.

Ingredients

Scale

175g plain/all-purpose flour
180g caster sugar
30g cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
100g chocolate chips (or chopped chocolate)
100ml cold coffee
100ml buttermilk (or homemade buttermilk)
110ml vegetable oil
2 large eggs

Royal icing, buttercream, or frosting of choice (vanilla buttercream recommended)
Edible candy eyes

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Instructions

Preheat the oven to 175°C (160°C fan). Line a 12-hole muffin tin with cupcake liners.
Sift together the flour, sugar, cocoa powder, baking soda, and salt. Add chocolate chips and stir.
Whisk the coffee, buttermilk, vegetable oil, and eggs in a separate bowl.
Combine the wet and dry ingredients and mix until smooth. The batter will be thin.
Fill each cupcake liner up to ⅔ full. Bake for 22-24 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
For the frosting, pipe the vanilla buttercream to create mummy wraps. Place candy eyes in the center.

Notes

You can add food coloring to the frosting or use chocolate buttercream for a different twist. Get creative with the decorations—mini Halloween candies, sprinkles, and chocolate shavings are great options!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 25g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg