Description
These fun and festive Mummy Cupcakes are chocolate cupcakes topped with green-tinted vanilla buttercream piped to look like mummy wrappings, complete with candy eyeballs for a spooky Halloween treat.
Ingredients
Chocolate Cupcakes
- 24 chocolate cupcakes, baked and cooled (recipe as directed on your favorite box or from scratch)
Vanilla Buttercream
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk or heavy cream
Decorations
- Green gel food coloring
- Black gel food coloring
- 48 candy eyeballs
Instructions
- Bake the Cupcakes: Prepare and bake your chocolate cupcakes according to your chosen recipe or box instructions. Let them cool completely before decorating to ensure the buttercream won’t melt.
- Prepare the Buttercream: Make a classic vanilla buttercream by beating softened butter until creamy, gradually adding powdered sugar, vanilla extract, and milk until smooth and pipeable. Tint a large portion of the buttercream green using gel food coloring; add a tiny bit of black gel to create a darker green if desired. Transfer the green buttercream to a piping bag fitted with a ribbon tip for creating the mummy wrapping effect.
- Pipe the Mummy Wrappings: Starting from one edge of each cupcake, pipe the green buttercream back and forth across the top to mimic mummy bandages. Be sure to leave some gaps to create an authentic wrapped look.
- Add Candy Eyeballs: Place two candy eyeballs on each cupcake, pressing them gently into the buttercream to set as the mummy’s eyes.
Notes
- Use gel food coloring instead of liquid to avoid thinning out the buttercream.
- Allow cupcakes to cool completely before frosting to prevent melting.
- You can use store-bought cupcakes to save time if desired.
- For a spookier look, add a small drizzle of black gel food coloring for shadow effects on the wrapping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
