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Chocolate Mummy Cupcakes

These mummy cupcakes are rich chocolate cupcakes wrapped in white chocolate bandages with candy eyes for an easy Halloween dessert everyone loves.
Prep Time25 minutes
Cook Time19 minutes
Total Time55 minutes
Servings: 12 cupcakes
Calories: 320kcal

Ingredients

For the Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder use a good-quality cocoa for a deep chocolate flavor
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream keeps the crumb moist and tender
  • 1/2 cup hot coffee or hot water deepens the chocolate flavor; the batter will be thin, which is normal

For the Frosting & Decoration

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 12 oz white candy melts (or white chocolate chips + 1 tsp shortening) melted, for the bandage wrap
  • 24 candy eyes

Instructions

Make the Cupcakes

  • Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  • Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
  • Cream the butter and sugar for 2 minutes, then beat in the eggs one at a time and the vanilla.
  • Alternate adding the flour mixture and sour cream to the butter mixture, mixing just until combined.
  • Stir in the hot coffee until the batter is smooth (it will be thin — that’s correct).
  • Divide the batter among the liners and bake 18-20 minutes, until a toothpick comes out clean. Cool completely.

Decorate the Mummies

  • Beat the cream cheese, butter, and powdered sugar together until smooth, then spread over the cooled cupcakes.
  • Melt the white candy melts and transfer to a piping bag or zip-top bag with a tiny corner snipped off.
  • Pipe back-and-forth strips over each cupcake to look like bandages, leaving a small gap for the eyes.
  • Press 2 candy eyes into the wet candy coating before it sets.

Notes

Store in an airtight container in the fridge (because of the cream cheese frosting) for up to 3 days. Let the cupcakes sit at room temperature for 20 minutes before serving so the frosting softens.