Description
| Soft chocolate cupcakes decorated like spooky mummies with white frosting and candy eyes — a fun and frightful Halloween treat. |
Ingredients
For the cupcakes:
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1 ½ cups (200 g) all-purpose flour
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½ cup (50 g) unsweetened cocoa powder
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1 cup (200 g) granulated sugar
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2 large eggs
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½ cup (100 ml) vegetable oil
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½ cup (100 ml) milk
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1 tsp baking powder
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Pinch of salt
For the mummy frosting:
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7 oz (200 g) white chocolate
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3 tbsp (50 g) unsalted butter
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1 ½ cups (150 g) powdered sugar
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Candy eyes (store-bought or DIY using chocolate chips)
Instructions
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Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
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In a large bowl, whisk together the eggs and sugar until pale and fluffy.
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Mix in the oil and milk.
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In another bowl, sift together flour, cocoa powder, baking powder, and salt.
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Gradually add dry ingredients to wet ingredients, mixing until smooth.
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Fill each cupcake liner about ⅔ full.
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Bake for 20–25 minutes or until a toothpick inserted comes out clean.
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Let cool completely before decorating.
For the frosting:
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Melt white chocolate with butter over a double boiler or microwave in 20-second intervals.
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Stir in powdered sugar until smooth. Let cool slightly.
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Transfer frosting to a piping bag with a flat or ribbon tip.
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Pipe “mummy bandages” over the cupcakes.
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Add candy eyes where the bandages part.
Notes
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Store cupcakes in an airtight container for up to 3 days.
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You can use buttercream instead of white chocolate frosting.
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Perfect for Halloween parties or decorating with kids.
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Add red raspberry jam under the frosting for a “bloody mummy” effect.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Halloween
Nutrition
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g