Description
These charming mummy cupcakes are a spooky and delicious treat perfect for Halloween or any fun occasion. Made with moist, dairy-free chocolate cupcakes and topped with creamy buttercream frosting piped to look like mummy bandages, they’re finished with cute mini M&M eyes for a playful touch.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 6 tablespoons (heaped) unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 1/2 teaspoons apple cider vinegar
- 2 tablespoons sunflower oil (or canola, or vegetable)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup lightly packed light brown sugar
Buttercream Frosting
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Splash of almond milk to make it come together
- 24 mini M&Ms for eye balls
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a regular muffin pan with 12 cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder until fully combined.
- Mix Wet Ingredients: In a small bowl, whisk together the unsweetened almond milk and apple cider vinegar. Stir in the sunflower oil, vanilla extract, and light brown sugar. Whisk thoroughly to combine the wet ingredients well.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full to allow for rising.
- Bake Cupcakes: Bake in the preheated oven for 17 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and set them aside to cool completely before frosting.
- Make Buttercream Frosting: In a bowl, beat together the unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. Add a small splash of almond milk as needed to achieve a thick frosting that holds its shape.
- Pipe Mummy Bandages: Using piping tip 45 (or a similar small star tip), pipe random lines across the top of each cooled cupcake to create the look of mummy bandages.
- Add Eyes: Place two tiny dots of frosting to act as glue for the mini M&M eyes, then place two mini M&Ms on each cupcake to create the mummy eyes.
Notes
- If mini M&Ms are not available, reserve a small scoop of frosting and dye it a spooky color to pipe tiny dots for eyes instead.
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute sunflower oil with canola or vegetable oil if preferred.
- Use room temperature butter for the smoothest frosting consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
