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Mummy Cupcakes Recipe


Mummy Cupcakes: Preheat your oven to 375 degrees F (190 degrees C). Lightly butter, or line 12 muffin cups with white cupcake liners.

In a large bowl whisk together the eggs, buttermilk, oil, and vanilla extract. 

In another large bowl whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over mix the batter or the cupcakes will be tough.)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake just comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, place the frosting in a piping bag, fitted with a Wilton #47 or #48 basket weave tip, and pipe lines back and forth on the top of each cupcake. Place two candy eyes on each cupcake.

Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Beat in the vanilla extract and marshmallow fluff or creme, if using. With the mixer on low speed, beat in the sugar. Scrape down the sides and bottom of the bowl as needed. Add about 1 tablespoon of the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.

Makes 12 cupcakes.

Chocolate Cupcakes:

2 large eggs, at room temperature (110 grams out of shell)

3/4 cup (180 grams) buttermilk, at room temperature

1/2 cup (120 grams) flavorless oil (vegetable, corn, safflower, or canola)

1 1/2 teaspoons (6 grams) pure vanilla extract

1 3/4 cups (225 grams) all purpose flour

1/3 cup (35 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed), sifted

1 cup (200 grams) firmly packed light brown sugar

1/2 teaspoon (2 grams) baking powder

1 teaspoon (4 grams) baking soda

1/2 teaspoon (2 grams) salt


1/2 cup (113 grams) butter, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (50 grams) marshmallow fluff or creme (optional)

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1-3 tablespoons cream

Candy Eyes