Mummy Cupcakes

Directions

1. Preheat your oven to 350°F and line two 12-cup muffin tins with baking cups.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer with a paddle attachment (or using a large bowl and handheld mixer), beat the sugar and eggs on medium-high for 2 to 3 minutes until lightened and thickened. Add the oil and vanilla, mixing until combined.
4. Add half of the dry ingredients to the wet mixture and mix on low. Add half of the milk and mix again. Add the remaining dry ingredients and milk, mixing until just incorporated. Scrape the bowl and mix once more.
5. Fill each baking cup just under halfway. Bake for 18 minutes, rotating the pans halfway through. Let cool completely on a wire rack.
6. For the frosting, combine the butter, powdered sugar, milk, vanilla, and salt in a large bowl. Mix on low speed with a handheld or stand mixer.
7. Once the sugar is mostly incorporated, increase to medium-high and mix for 2 minutes until fluffy. Add food coloring if desired and mix until even.
8. Scoop the frosting into a piping bag fitted with a large petal tip. Pipe zigzag lines across each cupcake. Top with two eye decals and serve.