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.)
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.
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.
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
1 3/4 cups (225 grams) all purpose
1/3 cup (35 grams)
unsweetened cocoa powder (regular unsweetened or Dutch-processed),
1 cup (200 grams) firmly
packed light brown sugar
teaspoon (2 grams)
(4 grams) baking soda
1/2 teaspoon (2 grams)
1/2 cup (113
grams) butter, at room temperature
(4 grams) pure vanilla extract
(50 grams) marshmallow fluff or creme (optional)
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted