These chocolate Mummy Cupcakes are a fun and simple Halloween treat. Below you’ll find easy decorating tips, storage advice, and a moist chocolate cupcake recipe with cream cheese frosting so you can make spooky, delicious cupcakes for family and friends.
It’s that time of year again—Halloween Treats Week—and these mummy cupcakes are one of my favorite easy projects. They’re quick to decorate, forgiving if your piping isn’t perfect, and a great recipe to make with kids. Last year I shared pumpkin cupcakes, but these mummies are even simpler: the slightly ragged look only adds to the charm.
Supplies for Decorating
All you need to decorate the mummies:
- A flat piping tip (I used a basket weave tip, #48)
- A piping bag (reusable bags work well)
- Eyes — candy eyes, mini M&Ms, or small round candies. I used small chocolate chips for mine.
Plus, of course, chocolate cupcakes and white frosting. Below I include a moist chocolate cupcake recipe and a simple cream cheese frosting, but any white frosting will work — vanilla buttercream or white chocolate frosting are good alternatives.
How to Decorate Mummy Cupcakes
These are the simple steps to create the mummy wrapping look. It’s quick and there’s no perfect technique, so have fun with it.
- Fit your flat piping tip to a piping bag and fill it with white frosting.
- Starting near one edge, pipe a line across the middle of the cupcake at a slight angle.
- Pipe a second line at the opposite angle to form an X.
- Layer more strips of frosting at varying angles, leaving a small space near the top for the eyes.
- Make sure the top has some strips too, again leaving a spot for eyes.
- Press the candy eyes into the open space. If using flat candies, add a tiny dot of frosting to the back to secure them.
There’s no right or wrong way—aim for layered, slightly messy lines that look like wrappings. If you prefer sweeter cupcakes, add more frosting; if not, keep it lighter so the chocolate cake shows through.
How to Store Them
If your frosting contains cream cheese, whipped cream, mascarpone, or other dairy, refrigerate the cupcakes within two hours of decorating. They can be taken out about an hour before serving; I actually prefer these chilled when using the cream cheese frosting. Stored in a sealed container, they stayed good for up to a week.
If you use a standard American buttercream or stabilized Italian or Swiss meringue buttercream, you can keep the cupcakes at room temperature in an airtight container for up to four days.
I hope you enjoy these sweet and spooky cupcakes. They were fudgy, flavorful, and perfect for Halloween—I’ll be making them again next year!
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Mummy Cupcakes
Mikayla M.
Pin Recipe
Ingredients
Chocolate Cupcakes
- 100 grams all-purpose flour (3/4 cup)
- 56 grams cocoa powder (1/2 cup)
- 230 grams white sugar (1 1/4 cup)
- 1/2 teaspoon fine salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 4 ounces oil (1/2 cup)
- 125 grams Greek yogurt (1/2 cup)
- 1 teaspoon vanilla extract
Frosting + Decorations
- 6 ounces cream cheese, softened
- 6 ounces unsalted butter, softened
- 1 teaspoon vanilla extract
- 565 grams powdered sugar (4 1/2 cups)
- 24 candy eyes or small candies (chocolate chips, M&M’s, etc.)
Instructions
- Preheat the oven to 350°F and line a cupcake pan or grease it.
- Whisk together flour, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- In a separate bowl, beat the eggs, yogurt, oil, vanilla, and sugar until smooth.
- Fold the dry ingredients into the wet until no streaks of flour remain and a smooth batter forms.
- Scoop batter into liners and bake 18–20 minutes, or until a toothpick comes out clean.
- Transfer immediately to a cooling rack and let the cupcakes cool completely.
- Make the frosting: beat the cream cheese, butter, and vanilla until smooth.
- Add the powdered sugar one cup at a time, beating between additions until thick and pipeable.
- Fit a flat or basket-weave piping tip to a bag and fill with frosting.
- Pipe lines across each cooled cupcake to create wrapped strips, forming an X and layering lines while leaving a small gap for eyes.
- Press candy eyes into the gap, using a small dot of frosting to secure if needed.
- Refrigerate in a sealed container for up to one week if using cream cheese frosting. Bring to room temperature about an hour before serving if desired.
Video
Nutrition
Calories: 552 kcal
Carbohydrates: 76 g
Protein: 5 g
Fat: 27 g
Tried this recipe?Let us know how it was!
Check out other Halloween Treats Week recipes featured along with these mummies for more fun ideas and inspiration.