When it comes to fun seasonal desserts, nothing beats a batch of Mummy Cupcakes. These playful creations combine rich chocolate cupcakes with a whimsical decoration that turns simple sweets into a party highlight. You get all the goodness of a moist, fluffy cake paired with smooth marshmallow frosting that looks like bandages wrapped around little edible mummies. Each one is topped with colorful candy eyes, giving them a personality that delights kids and adults alike.
Why We Love This Mummy Cupcakes Recipe
You’ll love this recipe because it strikes the perfect balance between flavor and fun. The chocolate base is moist, soft, and rich thanks to cocoa, sugar, and a touch of sour cream. The marshmallow frosting is sweet, fluffy, and easy to work with when piping mummy bandages. And the decoration is so simple that even beginners can achieve a professional-looking finish without fuss.
The best part is how customizable these cupcakes are. You can switch out the base flavor, try different frostings, or use various candies for eyes. The design is forgiving, so no two mummies look the same—which only adds to their charm.
Kids love the decorating step, and adults find them nostalgic yet elegant enough for parties. That makes this recipe versatile: it’s casual enough for family fun but impressive enough for a dessert table at any event.
Ingredients for Mummy Cupcakes
To make these cupcakes, you’ll need a few pantry staples and some easy-to-find decorating supplies. Gather everything before you start, and baking will flow smoothly.
- 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
- ½ cup (1 stick) unsalted butter, softened
- 1 jar (7 ounces) marshmallow fluff
- 2 ½ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk (whole, half-and-half, or cream)
- 48 M&Ms, Skittles, or other small round candies
How to Make Mummy Cupcakes: Directions
Now let’s dive into the process of turning these ingredients into show-stopping cupcakes. Take your time with each step, and you’ll end up with moist cakes that are fun to decorate and even better to eat.
Start by preparing your oven. Preheat it to 350°F (175°C). Having the oven ready ensures even baking, so your cupcakes rise properly without collapsing in the center.
Next, line 24 muffin tins with paper liners. If you want extra insurance against sticking, give the liners a light spray of nonstick cooking spray. This keeps the wrappers neat and makes removing the cupcakes easier.
Now, create the chocolate mixture. Bring 1½ cups of water to a boil in a small saucepan, then remove it from heat. Whisk in the cocoa powder and sugar until smooth. Let this mixture cool for about 15 minutes so it doesn’t cook the eggs when added later.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Sifting breaks up clumps and ensures the leavening agents are evenly distributed.
In another mixing bowl, beat the eggs, oil, sour cream, and vanilla extract. This mixture provides both moisture and structure. Pour in the cooled chocolate mixture and whisk until combined. Then slowly add the flour blend in three parts, mixing on low speed. Stop as soon as you no longer see dry flour—overmixing can make the cupcakes dense.
Spoon the batter into your liners, filling each about three-quarters full. This leaves space for the cupcakes to rise without spilling over. Bake for 20 minutes, or until a toothpick comes out clean when inserted in the center. Once baked, let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While they cool, prepare the frosting. Beat softened butter with marshmallow fluff, confectioners’ sugar, and vanilla extract until creamy. Add milk one tablespoon at a time until the frosting is smooth but firm enough to hold its shape.
Decorating is the most exciting part. Fit a piping bag with a basketweave tip and pipe lines of frosting across each cupcake, leaving gaps so they resemble mummy bandages. Place two candies near the top for eyes. For added detail, pipe tiny dots of frosting onto the candies to create pupils.
By the time you finish, each cupcake will look like a tiny edible mummy peeking out from its wrappings.
How to Serve Mummy Cupcakes
Serving these cupcakes is half the fun. Display them on a spooky-themed tray or cake stand for maximum impact. If you’re hosting a Halloween party, arrange them with other themed treats like ghost cookies or pumpkin brownies to create a festive dessert table.
Pair the cupcakes with drinks that balance the sweetness. A glass of cold milk works well, but hot cocoa or spiced cider also complements the flavors. If serving to adults, you might add a pot of fresh coffee or flavored lattes to round out the spread.
For interactive parties, consider setting up a decorating station where guests can finish their own mummy faces with candies, sprinkles, or different frosting colors. This not only adds entertainment but also gives everyone a chance to make their cupcake unique.
Expert Tips: Mummy Cupcakes
- Always use room-temperature ingredients. Cold eggs or butter don’t blend as smoothly and can affect texture.
- Don’t skip cooling time. Decorating warm cupcakes causes the frosting to melt and lose definition.
- If you don’t have a piping bag, use a zip-top bag with the corner snipped off. It won’t be as precise, but it still works.
- Play with different candy eyes. Large, small, or mismatched candies give each mummy a quirky personality.
- Make the frosting ahead if needed. It can be stored in the fridge for up to two days. Just whip it again before using.
How to Store Mummy Cupcakes
At room temperature, these cupcakes last up to three days in an airtight container. Keep them away from direct sunlight or heat to prevent the frosting from softening.
If you’d like to make them ahead, freeze the unfrosted cupcakes. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready to use them, thaw at room temperature, then frost and decorate as usual.
Frosted cupcakes can also be refrigerated for a couple of days, but be sure to bring them to room temperature before serving for the best flavor and texture.
Variations of Mummy Cupcakes
One of the joys of this recipe is its flexibility. Here are some creative variations you can try:
- Flavor swap: Make vanilla or red velvet cupcakes instead of chocolate for a different base.
- Gluten-free option: Use a gluten-free flour blend to accommodate dietary needs.
- Spiced cupcakes: Add cinnamon, nutmeg, or pumpkin spice for a seasonal twist.
- Mini mummies: Bake mini cupcakes for bite-sized treats that are perfect for kids’ parties.
- Different frosting: Use cream cheese frosting or chocolate ganache instead of marshmallow fluff for a richer flavor.
- Creative bandages: Try white chocolate ganache piped in thin strips to mimic mummy wrappings.
These variations allow you to customize your cupcakes to match the season, theme, or your own preferences.
FAQ: Mummy Cupcakes
What makes Mummy Cupcakes special?
They combine fun design with rich flavor. The chocolate cake and marshmallow frosting are delicious, while the mummy decoration makes them stand out at any gathering.
Can I use store-bought frosting?
Yes, ready-made frosting works if you’re short on time, but homemade frosting gives better flavor and texture.
How do I make them less sweet?
Reduce the confectioners’ sugar in the frosting or swap in a lightly sweetened buttercream.
How long do they stay fresh?
Up to three days at room temperature, or three months in the freezer if unfrosted.
Can I change the candy eyes?
Definitely! Use any small round candies, chocolate chips, or edible googly eyes to personalize your mummies.
Mummy Cupcakes
Ingredients
- 1 cup cocoa powder
- 2 cups sugar
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 4 large eggs, at room temperature
- ¾ cup vegetable or canola oil
- ½ cup sour cream
- 1 tsp pure vanilla extract
- ½ (1 stick) unsalted butter, softened
- 1 jar (7 oz) marshmallow fluff
- 2 ½ cups confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 to 3 tbsp milk (whole, half-and-half, or cream)
- 48 M&Ms, Skittles, or other small round candies
Instructions
- Preheat your oven to 350°F (175°C) and line 24 muffin tins with paper liners.
- In a small saucepan, bring 1½ cups of water to a boil. Remove from heat and whisk in the cocoa powder and sugar until smooth. Let cool for 15 minutes.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl.
- In another bowl, beat eggs, oil, sour cream, and vanilla extract. Pour in the cooled chocolate mixture and mix until combined.
- Gradually add the flour mixture, mixing on low speed until just combined. Spoon the batter into the lined muffin tins.
- Bake for 20 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating softened butter with marshmallow fluff, confectioners’ sugar, and vanilla extract until creamy. Add milk as needed until smooth.
- Fit a piping bag with a basketweave tip and pipe frosting across each cupcake to resemble mummy bandages. Add two candies for eyes.
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