happy hallow's eve!!! because you are never to old to celebrate halloween, i made some chocolate MUMMY cupcakes. maybe i got a little carried away with the stop motion GIF, but i found it pretty damn hilarious to shoot. all it needs is some horror movie music in the background while he gets all eaten up. i don't know if these cupcakes are really considered spooky with those little googly.. instead they are cute little mummies!
what is everyone up to this halloween? tomorrow i will be handing out candy at the new house & dressing up as a witch! super original, i know.. i think this is the fifth time i have dressed up as a witch in all my halloween years. i thought handing out candy to the kids in the neighbourhood would be a great way to meet everyone & so i don't eat all the candy before it gets to the children i made these cupcakes to snack on! they will probably be finished by tonight though, lets be real. they are my simple one bowl chocolate cake recipe scaled down to a dozen cupcakes & a simple vanilla buttercream frosting. i used the wilton piping tip #233 to create the textured mummy look. this is the tip that is usually used for grass & fur, but i think it worked perfectly here! just pipe as you would a regular old cupcake.
ingredients
for the chocolate cake
- 1 cups white sugar
- 1/2 cup vegetable oil
- 1 teaspoons pure vanilla extract
- 1/3 cup dutch dark cocoa powder
- 1 eggs
- 1/2 cup whole milk
- 1 cups flour
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/2 cup peanut butter or chocolate chips (optional)
for the buttercream frosting
- 1 cup unsalted butter, room temperature
- 2-3 cups powdered sugar, or to taste
- 1 teaspoon pure vanilla extract
- 24 wilton googly eyes
directions
- preheat oven to 350 degrees.
- in a mixing bowl add raw sugar, oil vanilla, eggs & almond milk. stir until well combined.
- sift in cocoa powder, flour, salt and baking soda until just blended.
- slowly pour in boiling water and stir until you have a silky looking cake batter.
- fold in peanut butter or chocolate chips if using.
- evenly divide between 12 lined cupcake tins.
- bake for 15-20 minutes, or until cupcakes bounce back to touch. let cool completely before frosting.
for the buttercream frosting
- in the bowl of a stand mixer add the butter, sugar & vanilla. beat until light & fluffy.
- place frosting into piping bag using the wilton #233. pipe like you would a normal cupcake & add two edible googly eyes onto each cupcake.
