Chocolate Mummy Cupcakes: Easy Halloween Recipe

Directions

1. Turn your oven on to 350° F and line a regular muffin pan with paper cups. If you prefer not to use liners, lightly coat the pan with nonstick spray instead. Set the prepared pan aside.
2. Grab a large mixing bowl and whisk together the flour, sugar, cocoa powder, instant coffee, baking soda, and salt until everything is well blended.
3. In a separate medium bowl, beat the eggs, buttermilk, and oil together until smooth.
4. Pour the liquid mixture into the dry ingredients and stir thoroughly. Make sure to scrape down the sides and bottom of the bowl frequently so no dry pockets remain.
5. Fold in the mini semi-sweet chocolate chips, distributing them evenly throughout the batter.
6. Spoon the batter into your prepared liners, filling each one about halfway to two-thirds full.
7. Bake for 22 to 24 minutes, or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for at least 30 minutes before you start decorating.
8. While the cupcakes bake and cool, prepare the frosting.
9. In a stand mixer bowl, combine the shortening, salt, butter flavoring, and powdered sugar.
10. Beat the mixture on low speed until it looks crumbly. Slowly add the milk, one tablespoon at a time, stopping as soon as the frosting comes together and is no longer dry.
11. Increase the mixer speed to high and beat for about 30 seconds to make the frosting light and fluffy.
12. Scoop the frosting into a piping bag. Pipe a small dot of frosting where you want each eye to go, then press the candy eyeballs onto the dots.
13. Finally, pipe thin zigzag stripes of frosting over the cupcakes to give them a mummy look.