If you need a last minute Halloween treat, these adorable mummy cupcakes are perfect! They're super easy to make.

Season: Fall / Autumn

Holiday: Halloween

~Ingredients:

-Chocolate Cake:

 1 3/4 Cups All Purpose Flour.

2 Cups Sugar.

3/4 Cup Cocoa Powder.

1 1/2 Teaspoon Baking Powder.

  1 1/2 Teaspoon Baking Soda.

1 Teaspoon Salt.

1 Cup Whole Milk, room temperature.

2 Pasteurized Egg Whites, room temperature.

1/2 Cup Vegetable Oil.

2 Teaspoon Vanilla Extract.

1 Cup Coffee, warm.

-Whipped Vanilla Buttercream Frosting:

1 Cup Butter, softened.

2 Teaspoons Pure Vanilla Extract.

2 Teaspoons Pure Almond Extract.

8 Cups Powdered Sugar, sifted.*

2 Tablespoons Whole  Milk.**

Pinch of Salt.

Black Gel Food Coloring.

~Directions:

Step 1: Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.

Step 2: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners.

Step 3: Whisk together the Milk, Oil, Coffee and the Vanilla in a large bowl until well mixed and slightly frothy.

Step 4: Add in the dry ingredients mixture and whisk until just barely combined and smooth. Do not over mix!

Step 5: Spoon the batter into your prepared cupcake pan.

Step 6: Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

Step 7: Let the cupcakes cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Making the Whipped Vanilla Buttercream: 

Step 8: Beat the butter on medium-high speed until light and fluffy.

Step 9: Add in the vanilla and almond extracts. 

Step 10: With the mixer on low, slowly add in the powdered sugar, milk, and salt; scrape  the sides and bottom of the bowl frequently.

Step 11: Once incorporated, whip frosting for at least 3 minutes on medium high to high. 

Step 12: If frosting is too thick to spread, gradually beat in additional milk.

Making the Mummy: 

Step 13: Dab two small amounts of frosting on the middle of the cupcake for the eyes.

Step 14: Put a small amount of black gel food coloring on top of the white frosting on the cupcake.

Step 15: Using a flat frosting tip, make lines across the cupcake, layering them and making different angles. It will start to resemble a mummy! Don't forget to leave those little eyes poking out! 

Step 16: Store these cupcakes in an airtight container in the fridge.

~Recipe Notes:

*If you want to decrease the sweetness you can use as little as 4 cups of powdered sugar for the frosting.

**You can use up to 1/2 cup of milk if you want to a loose and creamy consistency.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)