Description
These Mummy Cupcakes are a fun and spooky treat perfect for Halloween or any themed party. Moist chocolate cupcakes made with cocoa and almond milk are topped with creamy vanilla buttercream piped to look like mummy bandages, complete with mini M&M eyes for a playful finish.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 1/2 teaspoons apple cider vinegar
- 2 tablespoons sunflower oil
- 1 1/2 teaspoons vanilla extract
- 3/4 cup lightly packed light brown sugar
Buttercream Frosting
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Splash of almond milk
- 24 mini M&Ms for eye balls
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line a regular muffin pan with 12 cupcake liners. Set aside for later use.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder until fully combined.
- Mix wet ingredients: In a small bowl, whisk the unsweetened almond milk and apple cider vinegar together. Then stir in the sunflower oil, vanilla extract, and light brown sugar. Whisk very well to fully combine and dissolve the sugar.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, careful not to overmix to keep cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among 12 cupcake liners, filling each about 2/3 full.
- Bake cupcakes: Bake in the preheated oven for 17 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs clinging. Remove from oven and allow cupcakes to cool completely in the pan.
- Make the frosting: While cupcakes cool, beat the unsalted butter until creamy. Gradually add in powdered sugar and vanilla extract, continuing to beat until smooth and fluffy. Add a splash of almond milk as needed to achieve a thick but spreadable consistency.
- Pipe mummy bandages: Using a piping bag fitted with Ateco tip 45 or a similar multi-opening tip, pipe random lines of frosting across the top of each cooled cupcake to resemble mummy bandages.
- Add eyes: Place two small dots of frosting on each cupcake to act as glue, then gently press two mini M&Ms onto each cupcake to create the mummy’s eyes.
Notes
- If mini M&Ms are not available, reserve a small amount of frosting and tint it with food coloring of choice to pipe small dots for eyes instead.
- Make sure cupcakes are completely cool before frosting to prevent buttercream from melting.
- Use light brown sugar for a subtle caramel note, but white sugar can substitute if needed.
- Almond milk can be swapped with any other plant-based milk or regular milk if dairy is preferred.
- For extra festive flair, add edible glitter or sprinkles along with the mummy decoration.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
