Name: Mummy Cupcakes Recipe
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Cuisine: American
Ingredients: 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; 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 eyes

Jump to Recipe· 4.8 from 37 reviews

Hey friend! If you’re looking to impress with a spooky, delicious treat this season, you’ve gotta try my Mummy Cupcakes Recipe. These cupcakes are rich, chocolatey, and topped with the cutest “mummy” buttercream that’s perfect for Halloween or any time you want a fun, festive dessert. Seriously, they’ve become a favorite in my kitchen, and I’m betting you’ll love them just as much.

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Why This Recipe Works

Simple Ingredients: You probably have most of these in your pantry – no hunting down weird stuff!
Moist & Fluffy Cupcakes: The combo of almond milk and apple cider vinegar gives the cupcakes a perfect rise and tender crumb.
Fun & Easy Decorating: That mummy frosting look is surprisingly simple but makes a huge impact.
Kid-Friendly & Allergy-Aware: Using almond milk and oil keeps these cupcakes dairy-optional, great for lots of dietary needs.

The image shows many small round dark chocolate cookies arranged on a cooling rack over a white marbled surface. Each cookie has several thick white icing lines crossing over the top, looking like mummy bandages. On each cookie, two small colorful candy pieces are placed closely together near the center, serving as eyes. The candy eyes come in colors like red, green, yellow, blue, and orange, adding a fun touch to the sweets. The overall look is playful and festive, with the dark cookies contrasting sharply against the bright white icing and candy eyes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

I love how this Mummy Cupcakes Recipe uses straightforward ingredients that come together beautifully – the cocoa powder packs chocolate flavor without heaviness, and the vinegar in the almond milk “buttermilk” blend helps create a soft crumb. Here’s what’s going on with each key player:

All-purpose flour: The base that gives structure but leaves you with a light cupcake.
Unsweetened cocoa powder: Adds rich chocolate flavor without extra fat – just the right bitterness to balance the sugar.
Baking soda & baking powder: These leavening agents team up to give the cupcakes a nice rise and tender crumb.
Unsweetened almond milk: Keeps it dairy-free and provides moisture – pairing with vinegar mimics buttermilk.
Apple cider vinegar: Reacts with baking soda to produce lift and adds tang that brightens flavor.
Sunflower oil: Keeps cupcakes moist and soft without altering flavor.
Vanilla extract: Rounds out the flavors and lifts the cocoa’s richness.
Light brown sugar: Adds sweetness with a hint of molasses for depth.
Unsalted butter (for frosting): Creamy base that whips to fluffy perfection.
Powdered sugar: Sweetens and thickens the buttercream so it holds shape well.
Mini M&Ms: Tiny eyes that make the mummy look spooky and fun – totally optional but so cute!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Mummy Cupcakes Recipe is how flexible it is. I often mix it up depending on what I have on hand or the crowd I’m feeding. You can tweak flavors, swap dairy or nuts, or even add a little extra flair.

Chocolate Overload: I sometimes add mini chocolate chips to the batter for extra melty pockets of chocolate — big hit with the kids!
Spooky Colors: For Halloween parties, tint the frosting in creepy green or blood red before piping the mummy wraps.
Nut-Free Variation: Swap almond milk for any other plant milk or regular milk if allergies are a concern.
Extra Spice: A pinch of cinnamon or chili powder in the batter adds a surprising warm kick if you’re feeling adventurous.

Step-by-Step: How I Make Mummy Cupcakes Recipe

Step 1: Prep Your Space & Oven

First things first, preheat your oven to 350°F (175°C) and line your muffin pan with 12 cupcake liners. Setting this up early means you’re ready to pour batter as soon as it’s mixed — no waiting around. I like to give my pan a quick spritz with nonstick spray before adding liners, just to make sure the cupcakes pop out easily.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and baking powder. This step ensures everything is well combined so each cupcake bakes evenly. I always sift my cocoa powder before measuring because it tends to clump — it just makes mixing smoother.

Step 3: Combine Wet Ingredients

In a separate small bowl, whisk the unsweetened almond milk and apple cider vinegar together. This makes a DIY buttermilk that reacts with the baking soda for lift. Then stir in your oil, vanilla extract, and brown sugar. Whisking this mixture thoroughly helps dissolve the sugar early on, so your cupcakes bake perfectly sweet and not grainy.

Step 4: Mix Wet & Dry and Bake

Pour the wet ingredients into the dry mix and stir gently but thoroughly until just combined. The batter will be slightly thick and chocolatey – don’t overmix or the cupcakes might get dense. Divide the batter between the cupcake liners (this batter makes about 12). Bake for 15 to 17 minutes, checking at 15 with a toothpick. You want it to come out with a few moist crumbs, not wet batter.

Step 5: Make the Mummy Buttercream

While the cupcakes cool completely, whip up the frosting by beating the room temperature butter, powdered sugar, and vanilla extract until fluffy. Add a splash of almond milk just enough to bring it together but keep it thick so it holds those cute mummy bandages you’re going to pipe.

Step 6: Decorate Your Mummies

Use Ateco tip 45 or a similar small star tip to pipe random crisscross lines of frosting along the cupcake tops. This is what creates the mummy bandage effect – go freestyle here, it looks best when uneven and “bandage-like.” Dot two tiny blobs of frosting near the top for glue, and place the mini M&Ms on as eyes. If you don’t have mini M&Ms, no worries! Dye a bit of frosting a spooky color and pipe on little eye dots instead.

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Pro Tips for Making Mummy Cupcakes Recipe

Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Stir just until ingredients come together and you see no streaks of flour.
Cool Fully Before Frosting: Frosting warm cupcakes melts the buttercream and ruins the bandage effect, so be patient — it’s worth it.
Pipe Randomly for Authenticity: When you frost the stripes, don’t be too uniform; mummies were wrapped messily, so have fun with it!
Use Room Temperature Butter: This helps your frosting whip up smooth and fluffy, which holds that detail beautifully.

How to Serve Mummy Cupcakes Recipe

Garnishes

I usually stick with the mini M&Ms for eyes because they add a fun pop of color and keep things easy. Sometimes, for a little extra spooky flair, I sprinkle edible glitter or add tiny red gel dots to mimic blood splatter. You can also swap the M&Ms for candy eyeballs or pipe on eyes with black and white frosting for a homemade touch.

Side Dishes

These cupcakes love company, so I often pair them with a light fruit salad or some spiced hot apple cider to balance the chocolate richness. For parties, they’re a hit alongside pumpkin-shaped sugar cookies or a simple, crisp green salad to lighten the dessert table.

Creative Ways to Present

For Halloween gatherings, I arrange the cupcakes in a “graveyard” setting using crushed Oreos for dirt and candy tombstones. Another fun idea I’ve tried is serving each cupcake in a mini cauldron-shaped wrapper or on a platter with fake spider webs and plastic spiders for atmosphere. Kids love the storytelling aspect with their mummy treats!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the buttercream stable and fresh. They stay moist for about 3-4 days this way. Just remember to let them warm up a little before eating so the frosting isn’t too firm.

Freezing

If I’m making a big batch ahead of time, I freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag. When I want to serve, I thaw them and then pipe the mummy frosting fresh for the best texture and look.

Reheating

To warm leftovers, I let them come to room temperature naturally or nuke them for 10-15 seconds — just enough to soften the crumb without melting the frosting. It’s a delicate balance, but worth it for that fresh-baked feel.

FAQs

Can I use regular milk instead of almond milk for this Mummy Cupcakes Recipe?

Absolutely! Regular milk works just as well. The important part is mixing it with apple cider vinegar to create that buttermilk effect that helps the cupcakes rise and stay moist.
What if I don’t have mini M&Ms for the mummy eyes?

No worries! You can dye a small amount of frosting a spooky color and pipe tiny dots for the eyes or use other small candy eyeballs. I’ve done both, and they look just as fun!
Can I make these cupcakes gluten-free?

Yes, but you’ll want to use a gluten-free all-purpose flour blend that’s good for baking. Sometimes the texture shifts a bit, so I recommend testing with a small batch first.
How long do these mummy cupcakes last?

Fully assembled, they last about 3-4 days in the refrigerator. If you keep the cupcakes plain and frost right before serving, the plain cupcakes can be frozen for a couple of months.

Final Thoughts

I still smile every time I make this Mummy Cupcakes Recipe. They’re not just delicious chocolate cupcakes but a fun project that brings a little whimsy to baking. Whether you’re making them for a Halloween party or just because you love mummies (no judgment!), these cupcakes deliver on taste and playful presentation. Give them a try in your kitchen — I have a feeling they’ll become a go-to favorite in your dessert lineup too!