Description
These delightful mummy cupcakes are a spooky and fun treat perfect for Halloween or any themed party. Featuring moist chocolate cupcakes made with unsweetened cocoa and almond milk, topped with creamy buttercream frosting piped to resemble mummy bandages and finished with mini M&M eyes, these cupcakes are both visually impressive and deliciously satisfying.
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 eyes
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners to prevent sticking and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder until evenly combined.
- Combine wet ingredients: In a separate small bowl, whisk the unsweetened almond milk and apple cider vinegar together to create a buttermilk substitute. Stir in sunflower oil, vanilla extract, and brown sugar. Whisk thoroughly until the mixture is smooth and well-blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender cupcakes.
- Fill cupcake liners: Divide the batter evenly among 12 cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 17 minutes, or until a toothpick inserted in the center comes out clean except for a few moist crumbs.
- Cool completely: Remove cupcakes from the oven and let them cool completely in the pan or on a wire rack before frosting.
- Make frosting: Using an electric mixer, beat the softened butter, powdered sugar, and vanilla extract on medium speed until smooth and fluffy. Add a splash of almond milk as needed to reach a thick, pipeable consistency.
- Pipe mummy bandages: Using Ateco tip 45 or a similar piping tip, pipe random horizontal lines of frosting across the top of each cupcake to mimic mummy bandages.
- Add eyes: Using two small dots of frosting as glue, attach two mini M&M candies on each cupcake as mummy eyes.
Notes
- If you don’t have mini M&Ms, reserve a small portion of frosting and dye it a spooky color like red or green to pipe tiny dots for eyes instead.
- Be careful not to overmix cupcake batter to keep the texture light and fluffy.
- Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
- You can substitute sunflower oil with canola or vegetable oil if desired.
- Use almond milk or any other plant-based milk to keep the cupcakes dairy-free.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
