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Mummy Chocolate Cupcakes with Cream Cheese Icing
PANTRY STAPLE SWEETS

Mummy Chocolate Cupcakes with Cream Cheese Icing

Mummy Chocolate Cupcakes with Cream Cheese Icing

Mummy chocolate cupcakes with cream cheese icing.

This Halloween, get your kids involved in baking with these spooky chocolate cupcakes. The kid-friendly recipe packs enough flavor to please adults, too, and the treats are a festive addition to any costume party.

NOTE: To achieve the best mummy strips, be sure to use a ribbon piping tip.

Mummy Chocolate Cupcakes with Cream Cheese Icing

Yields | 12 cupcakes |

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • ¼ cup, plus 1 Tbsp, Dutch-process cocoa powder
  • ½ tsp baking soda
  • ⅛ tsp kosher salt
  • 6 Tbsp European-style unsalted butter (such as Kerrygold), room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup whole milk, room temperature
  • 24 edible candy eyeballs

Cream Cheese Icing

  • 5 Tbsp cream cheese, room temperature
  • 3 Tbsp European-style unsalted butter, room temperature
  • 3 cups powdered sugar
  • ¼ tsp vanilla extract
  • ⅛ tsp kosher salt

| Preparation – Chocolate Cupcakes | Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper cupcake liners and lightly grease with nonstick cooking oil spray.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Pass mixture through a sifter to remove any lumps of cocoa powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar; beat on medium-high until light and fluffy, 2 minutes. Stop and scrape down the bowl. Add eggs and vanilla; beat on medium until well combined. On low, alternate between adding ⅓ of the flour mixture and ½ of the milk, beating between each addition until mostly combined. Once all of the ingredients have been added, increase speed to medium; mix, 30 seconds, to completely combine.

Fill each prepared liner approximately ⅔ full (a spring-loaded cookie scoop works well here). Bake, 23 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Let cool, 5 minutes, before removing cupcakes from pan. Transfer cupcakes to a wire rack to finish cooling.

| Preparation – Cream Cheese Icing | In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients. Beat on low to combine and then stop and scrape down the bowl and paddle. On high, beat until icing is light and fully, 3 to 4 minutes.

| Assembly | Spread a thin layer of cream cheese icing on half of the cupcakes, leaving the other half bare (this will give your “mummies” different looks). Fit a piping bag with a ribbon piping tip; fill bag with remaining cream cheese icing. Just above the center of each cupcake, pipe a horizontal line. Place two candy eyeballs directly below the line for the mummy’s eyes. Pipe overlapping strips of icing across the entire surface of each cupcake, leaving the eyes exposed. Store cupcakes in an airtight container for up to three days.

Feast

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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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