These Chocolate Mummy Cupcakes are a fun and easy Halloween treat. Kids can even help decorate them! You could use the mummy decoration on any flavor of cupcake, but I decided to use my favorite chocolate cupcakes. It’s a huge pet peeve of mine when desserts are pretty or cute but don’t actually taste good. That’s not an issue at all with these cupcakes. They are moist, chocolaty, and a perfect vessel for decorating. I spread a fudgey ganache on top of the cupcakes to add extra flavor, then topped them off with a whipped vanilla buttercream for the mummy’s bandages. Cute and delicious.
These couldn’t be easier to make. The cupcakes are dipped (twice!) in a chocolate ganache for an extra punch of chocolate flavor. Candy eyes are placed on top, then the frosting is piped on in lines to mimic a mummy’s bandages. The pipping doesn’t need to be precise at all. In fact, the variation and imperfection is what makes these so charming.
Heat the oven to 350 degrees. Line cupcake pans with paper liners.
In a small bowl, combine the cocoa powder and hot water, whisk until smooth. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Combine the butter and sugar in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Transfer to the bowl of an electric mixer and beat on medium-low until the mixture is cool, 4-5 minutes. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and cocoa mixture. Add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just incorporated.
Divide the batter evenly among the 24 cupcake liners. Bake for about 18-20 minutes until a toothpick inserted in the middle comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes are cool, you can make the ganache. Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour over the chopped chocolate. Let the mixture sit for a few minutes, then gently whisk until smooth. Dip each cupcake in the ganache. Let the ganache set for a few minutes, then dip each cupcake again to add an extra layer of ganache. Allow the ganache to cool completely before frosting the cupcakes.
To make the frosting, place the butter in the bowl of an electric mixer fit with the whisk attachment. Whip on medium-high speed until smooth. Add the confectioners' sugar and mix on low until smooth. Add the vanilla and heavy cream. Once incorporated, increase the speed to high and beat until lightly and fluffy, about 4-5 minutes.
Scoop the frosting into a pastry bag fit with the flat, ribbon tip. If you don't have a pastry bag you can put the frosting in a ziploc bag and snip off the corner. Place the eyes on the cupcake then pipe lines of frosting across the cupcake. The lines can be at different angles and overlapping, the charm of these cupcakes is in the variation!
A former member of CROPP’s Sustainability Department, Annie has relocated to Indiana but remains a CROPPie at heart. Annie has a M.S. in Environmental Studies from the University of Montana and continues to work in the field of environmental sustainability. When she and her yellow lab Boomer aren't outside exploring local hiking trails, Annie can usually be found in the kitchen. While she cooks for subsistence, Annie’s real passion lies in creating indulgent baked goods for friends and family.