Mummy Cupcakes

mummy cupcakesI love the idea of making adorably decorated cupcakes with my kids, particularly around Halloween. And I've known a few moms (my own, included) who were such stellar frosting artists that every treat they made was like a mini masterpiece.

I'm not one of those moms, sadly. Usually the "cute" cupcakes I attempt to bake with my kids end up looking like creepy props from the set of Tim Burton's Alice in Wonderland.

That's why I love these Mummy Cupcakes. They're so easy to do, even a pastry klutz like me can make them look the way they're supposed to. Trust me, they'll be a graveyard smash.


Mummy Cupcakes from Joy of Baking


  • 1/2 cup (50 grams) Dutch-processed cocoa powder
  • 1 cup (240 ml) boiling hot water
  • 1 1/3 cups (175 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Marshmallow Cream Frosting:

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 (7-ounce) (198 grams) jar of marshmallow creme or fluff
  • 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
  • 2-4 tablespoons light cream


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter or line 16 muffin cups with white cupcake liners.
  2. In a stainless steel or heatproof bowl, place the cocoa powder. Pour the boiling water over the cocoa powder and stir until smooth. Set aside to cool while you make the batter.
  3. In another bowl, whisk together the flour, baking powder, and salt.
  4. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  5. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Marshmallow Cream Frosting:

  1. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended.
  2. Beat in the vanilla extract and marshmallow creme.
  3. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine.
  4. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.
  5. 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.

Makes 16 cupcakes.

Image via DixieBelleCupcakeCafe/Flickr

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