Description
Transform your cupcakes into mummies with this simple Halloween cupcake recipe. All you’ll need is baked cupcakes, buttercream and candy eyes to make the perfect Halloween treat.
Ingredients
Scale
- 24 baked and cooled cupcakes (from scratch or your favorite mix, I used chocolate cupcakes)
- 1 lb unsalted butter (at cool room temperature)
- 2 TBSP milk (can substitute water)
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups, sifted after measuring)
- 1.5 oz unsweetened cocoa powder (½ cup, sifted)
- 48 candy eyeballs
Instructions
- Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- If the buttercream is too stiff for your needs, add the remaining tablespoon of milk, a little at a time, and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
- Divide the frosting evenly into two bowls. Sift the cocoa powder into one of the bowls and mix well to give it a dark chocolate brown color. Scrape down the sides of the bowl and mix until all the powder has been blended in.
- You can use the frosting right away, or store it for up to a week.
- Put the chocolate buttercream in a piping bag with a large round tip or plain coupler. Put the white buttercream in a piping bag with a small basketweave tip.
- Pipe a mound of chocolate frosting on top of a cupcake. Then smooth the top with a small offset spatula.
- Place two candy eyes on top of the cupcake. Repeat frosting, smoothing and placing eyes until all the cupcakes have been done.
- Take the piping bag filled with white buttercream and pipe flat stripes of frosting over the top of a cupcake. Overlap the stripes of frosting at different angles to make them look like mummy bandages. Add white frosting stripes to all the cupcakes and enjoy!
- Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
- This recipe can be modified with different flavors of cupcakes.
- Store cupcakes in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking and Decorating
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 424 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Mummy Cupcakes, Halloween Treats, Cupcake Recipe