Are you ready for the most frightful night of the year? Halloween’s almost here! If you’re still wondering what to serve your scary party guests might I suggest my Mummy Cupcakes?
This is a super easy chocolate cake recipe that no one will suspect is vegan (you trickster you 😉). The hardest part about making them is piping the mummy wraps, which isn’t even that hard, but you may want to practice a couple of times on a plate until you get it looking the way you’d like (scrape the frosting back into the piping bag so you still have plenty for the cupcakes).
When piping the frosting, I piped the mummy wrap onto all of the cupcakes first (remembering to leave an opening for the eyes), and then tinted the remaining frosting with red food colouring and went back to pipe on the eyes. This way I was sure to not run out of white frosting and I could save on clean up by using the same piping bag. For tips, I used a Wilton #12 (eyes) and the flat side of a Wilton #47 (mummy wrap).
You may notice that vanilla was omitted from the frosting. This was done purposely to keep it as white as possible for the wrap. For the red frosting, I lightly stirred the food colour into the frosting, which kept it from fully incorporating and gave the frosting a kind of bloodshot look.
Have a Save and Happy Halloween!
Chocolate Mummy Cupcakes
Recipe Type: Dessert
Makes: 12 cupcakes
- 1 1/2 cup All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/3 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Non-Dairy Milk (I used almond)
- 6 tbsp Grapeseed Oil (or other light tasting oil)
- 2 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/2 tsp Chocolate Extract (optional)
- 1/4 cup Vegan Butter (I used Earth Balance)
- 1/4 cup Shortening
- 1 cup Icing Sugar
- 1 tbsp Non-Dairy Milk (I used almond)
- Red Food Colour (optional)
- 24 Semi-Sweet Mini Chocolate Chips (dairy-free)
to make the cupcakes:
Pre-heat oven to 350°F and line muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In another bowl, add the milk, oil, vinegar, vanilla extract, and chocolate extract (if using). Whisk until thoroughly combined. Add to the dry mixture and whisk until smooth.
Divide batter between the lined muffin cups. Bake for 16 – 20 minutes, or until an inserted toothpick comes out clean.
Allow to cool for 5 minutes before transferring to cooling rack. Cool completely.
to make the frosting:
Beat the vegan butter and shortening together until smooth. Add the sugar and beat until light and fluffy (1 – 2 minutes). Add the milk and beat on high for another 2 – 3 minutes, scraping down sides of the bowl as necessary.
When cupcakes are completely cool, fit a piping bag with a wide tip (I used a Wilton #47 and keeping the ridged side down) and pipe strips across the cupcake (remember to leave a space for the eyes). Repeat with the remaining cupcakes.
Stir red food colouring, a few drops at a time, into the remaining frosting, until the desired colour has been reached. I like mine streaky for a bloodshot look.
Fit a piping bag with a medium sized round tip (I used a Wilton #12) and pipe eyes onto each cupcake. In the centre of each eye, place a chocolate chip (flat side up) to create a pupil.