Description
Delicious and spooky mummy cupcakes perfect for Halloween or any fun occasion. These moist cocoa cupcakes are dairy-free and topped with creamy buttercream frosting piped to look like mummy bandages, decorated with mini M&M eyes for a playful touch.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 6 tablespoons (heaped) unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 1/2 teaspoons apple cider vinegar
- 2 tablespoons sunflower oil (or canola, or vegetable)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup lightly packed light brown sugar
Buttercream Frosting
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Splash of almond milk to make it come together
- 24 mini M&Ms for eyeballs
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line a regular muffin pan with 12 cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder until well combined.
- Mix Wet Ingredients: In a small bowl, whisk the unsweetened almond milk and apple cider vinegar together. Then stir in sunflower oil, vanilla extract, and light brown sugar. Whisk thoroughly to combine all wet ingredients.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Evenly divide the batter between 12 cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Bake in the preheated oven for 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few moist crumbs.
- Cool Cupcakes: Remove the cupcakes from the oven and set aside to cool completely before frosting.
- Make Frosting: Beat the unsalted butter, powdered sugar, and vanilla extract together until fluffy. Add a small splash of almond milk to loosen the frosting if needed. The frosting should be thick enough to hold its shape when piped.
- Pipe Mummy Bandages: Using a piping tip similar to Ateco 45, pipe random horizontal lines of frosting over the top of each cooled cupcake to mimic mummy bandages.
- Add Eyes: Place two tiny dots of frosting on each cupcake to hold mini M&M candies in place as eyeballs.
Notes
- If mini M&Ms are not available, reserve a small amount of frosting and color it using food coloring to create spooky colored eyes instead.
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Use a piping bag fitted with a small round or ribbon tip to achieve the mummy bandage effect.
- This recipe is dairy-free thanks to almond milk and uses vegetable oil, making it suitable for those with lactose intolerance.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
