Easy Halloween Mummy Cupcakes

Whip up spooky mummy cupcakes with rich chocolate cake and buttery bandages.

40 min Serves 12 Medium British

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These easy Halloween mummy cupcakes start with a moist chocolate cake made from butter, sugar, eggs, flour, cocoa, and a hint of vanilla. Once baked and cooled, they're decorated with a simple buttercream piped in zigzag patterns to resemble bandages, and finished with candy eyes for a cute creepy look.

Directions

Set your oven to 180°C (Gas mark 4/350°F). Place paper cases in a 12-hole muffin tin.

In a mixing bowl, beat the softened butter and golden caster sugar together until pale and fluffy. Crack the eggs into a separate bowl and beat lightly with a fork. Gradually add the eggs to the butter mixture, beating well after each addition.

Sift the self-raising flour, cocoa powder, and baking powder over the batter. Using an electric mixer on low speed, gently fold everything together.

Add the milk and vanilla extract, then mix again. Increase the mixer speed and whisk for a few more seconds until the batter is smooth.

Divide the batter evenly among the cupcake cases. Bake for 20–25 minutes until the cakes are risen and spring back when touched. Transfer to a wire rack to cool completely.

When the cupcakes are cool, start the buttercream icing.

Beat the softened butter with an electric mixer until light and fluffy. Gradually sift in the icing sugar, mixing thoroughly each time. Add the vanilla extract and beat again. Add the milk a little at a time until the icing reaches a pipeable consistency.

Spoon the buttercream into a disposable piping bag, snip off the tip, and pipe zigzag lines across each cupcake to look like mummy bandages, leaving a small gap near the top for the eyes.

Press two edible candy eyes into the gap, using a dab of icing to secure them.