Mummy Cupcakes

5 from 2 votes

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These adorable little Mummy Cupcakes don’t take much more time than just frosting a regular batch of cupcakes, but the fun/cool factor is extremely high.

Mummy Cupcakes on a red platter.

These adorable little (nut-free!) mummy cupcakes don’t take much more time than just frosting a regular batch of cupcakes, but the fun/cool/cute factor is extremely high. And the icing tip does most of the work; all you have to do is pipe out lines of frosting. If you have kids, they will be eager to help. So what if one or two of the mummies look like they are unraveling a little bit? That’s part of the charm of bringing a homemade item — that it looks a little homemade.

If you have kids, you may well find yourself needing to bake something for a Halloween event. Or maybe you got invited to a grown-up Halloween party and volunteered to bring a dessert. And you want to show up with something more than just some plain old cupcakes. These are what you should bring!

Also, don’t feel like making cupcakes from scratch? Use a mix; I’ve done it plenty. I’ve also used canned frosting. You can still follow the cut technique for frosting the cupcakes to look like friendly mummies. (Also, if you can get those candy eyes instead of using M&Ms or other candy, that will give them even more personality!)

Cupcakes with white frosting and candies decorated to look like mummies.

These adorable little mummy cupcakes for Halloween don’t take much more time than just frosting a regular batch of cupcakes, but the cute/fun/cool factor is extremely high.

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Nut-Free Halloween Cupcakes

These days, with so many allergies abounding, it’s safer to skip the nuts, even if you’re not aware of any nut allergies in particular. Making sure your cupcakes are nut-free is just prudent. The kids (or adults!) will be able to focus on the cuteness of the cupcakes and not worry about the ingredients.

Marshmallow Frosting

This simple frosting is fluffy and stark white, which makes it pop against the chocolate cupcakes. It’s simply made of unsalted butter, marshmallow fluff, confectioners’ sugar, pure vanilla extract, and milk. Blend it up with a beater, and you’re ready to start piping. You can also use it as a regular frosting without the mummy piping part!

Candy eyes on cupcakes with white frosting that looks like mummy wrapping.

Ingredients

For the Chocolate Cupcakes

  • Cocoa powder – Use unsweetened, not sweetened cocoa or hot cocoa mix.
  • Sugar
  • All-purpose flour
  • Baking powder and baking soda – The combo of leavenings make these cupcakes rise nicely and stay light.
  • Egg
  • Vegetable or canola oil
  • Sour cream – Adds richness and moistness to the cupcakes.
  • Vanilla extract
Mummy Cupcake with one orange and one yellow candy for eyes.

For the Marshmallow Frosting

  • Butter – Use unsalted butter, which has a fresher taste and won’t cause your baked goods to taste saltier than you intend (though you do want to add a little salt to amplify the flavor!). Bring it to room temperature.
  • Marshmallow fluff – Old school! If you have leftovers, make a peanut butter and fluff sandwich.
  • Confectioners’ sugar – Blends more easily into a creamy frosting.
  • Pure vanilla extract
  • Milk – Just a bit to thin out the frosting, preferably whole, or use half-and-half or heavy cream
  • Candies – You can buy little eye-shaped candy in various sizes from many different stores or online. Or use M&Ms, Skittles, or other small, round candies.

How to Decorate Mummy Cupcakes

To decorate the cooled cupcakes, fill a pastry bag fitted with a basketweave decorating tip (Wilton #47 or Ateco #98, for example) with the frosting. Pipe long bands across the cupcakes, leaving two small spaces somewhere in the middle to add the eyes. Remember that they should not look the same!

Place two candies in the space for eyes, and use a tiny piping tip to add a little dot of frosting in the middle of each candy for the pupils if you want. You could also use a toothpick and dab a bit of frosting in the middle of each candy. You can mix and match the candy colors just for fun. Or use candy eyes.

Woman holding a mummy cupcake.

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5 from 2 votes

Mummy Cupcakes

These adorable little Mummy Cupcakes don’t take much more time than just frosting a regular batch of cupcakes, but the fun/cool factor is extremely high.
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 24 Cupcakes
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Ingredients 

For the Chocolate Cupcakes

  • 1 cup cocoa powder
  • 2 cups sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs (at room temperature)
  • ¾ cup vegetable or canola oil
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract

For the Marshmallow Frosting

  • ½ cup (1 stick) unsalted butter (softened)
  • 1 7-ounce jar marshmallow fluff
  • 2 ½ cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk (preferably whole, or half-and-half, or heavy cream)
  • 48 M&Ms, Skittles, or other small, round colored candies

Instructions 

  • Preheat the oven to 350 F. Line 24 muffin tins with paper liners and spray with nonstick cooking spray.
  • Bring 1 ½ cups of water to a boil in a saucepan, then remove from the heat and whisk in the cocoa powder and sugar until smooth. Allow the chocolate mixture to cool for about 15 minutes.
  • While the chocolate mixture cools, in a medium bowl, combine the flour, baking powder, baking soda, and salt. In another medium bowl, using an electric mixer, beat together the eggs, oil, sour cream, and vanilla. Add the chocolate mixture and beat just to combine. Add the flour mixture in three batches, beating on low speed just until the flour is incorporated.
  • Pour the batter into the cupcake liners, filling each one ¾ full. Bake for about 20 minutes, until a wooden skewer inserted into the middle of a cupcake comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and finish cooling them in their liners on the wire rack.
  • While the cupcakes are cooling, make the Marshmallow Frosting: In a medium bowl using an electric mixer, blend together the butter, marshmallow fluff, confectioners’ sugar and vanilla. Add the milk one tablespoon at a time until the frosting is creamy but still firm.
  • To decorate the cooled cupcakes, fill a pastry bag fitted with a basketweave decorating tip (Wilton #47 or Ateco #98, for example) with the frosting. Pipe long bands across the cupcakes, leaving a space in the middle to add the eyes.
  • Place two candies in the space for eyes and use a tiny piping tip to add a little dot of frosting in the middle of each candy for the pupils. You could also use a toothpick and dab a bit of frosting in the middle of each candy. You can mix and match the candy colors just for fun.

Video

Notes

  • You can buy little eye-shaped candy in various sizes from many different stores, or online. Or use M&Ms, Skittles, or other small, round candies.
  • Use a basketweave decorating tip (Wilton #47 or Ateco #98, for example) with the frosting.

Nutrition

Calories: 318kcal, Carbohydrates: 50g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 161mg, Potassium: 104mg, Fiber: 2g, Sugar: 36g, Vitamin A: 192IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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