Mummy Cupcakes Recipes

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MUMMY CUPCAKES



Mummy Cupcakes image

These Halloween mummies are not scary at all! Their bright blue eyes and cute little smiles will enchant your party guests.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield varies.

Number Of Ingredients 5

Cupcakes of your choice
1 can (16 ounces) chocolate frosting
Pastry tip—basket weave tip #46
1 can (16 ounces) vanilla frosting
Blue and black decorating gel

Steps:

  • Frost cupcakes with chocolate frosting. For noses, drop a small mound of chocolate frosting in the center of each cupcake., Insert tip #46 into a pastry bag; fill with vanilla frosting. Pipe long bands across each cupcake, leaving small gaps for the eyes and mouths. With blue gel, pipe eyes. Add pupils with black gel.

Nutrition Facts :

MUMMY CUPCAKES



Mummy Cupcakes image

Mummified cakes come alive with green jelly-bean eyes and gaping gummy-candy mouths. It's the perfect Halloween dessert for kids and adults alike.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
36 green jelly beans, 4 ounces semisweet chocolate, and red gummy candy, for decorating

Steps:

  • Cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners. With an electric mixer on medium speed, beat flour, cocoa, sugar, baking soda, baking powder, and salt to combine. Reduce speed to low. Add eggs, buttermilk, oil, vanilla, and the water; beat until smooth, scraping down sides of bowl as needed.
  • Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months.
  • Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
  • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
  • Spread each cupcake with a thin layer of buttercream. Add jelly beans dotted with melted chocolate for eyes and red gummy candy for mouth. Using a pastry bag fitted with a ribbon tip (such as #44), pipe crisscrossing bands of buttercream.

EASY HALLOWEEN MUMMY CUPCAKES



Easy Halloween Mummy Cupcakes image

Even if you're not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.

Provided by PiePerle

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 2h3m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package devil's food cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 (16 ounce) can vanilla frosting
48 chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
  • Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 48 g, Cholesterol 27.5 mg, Fat 19.3 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 205.2 mg, Sugar 38.6 g

MUMMY CUPCAKES



Mummy Cupcakes image

Unwrap one of these delicious mummy cupcakes for a cute Halloween treat.

Categories     Halloween     dessert

Yield 2 dozen

Number Of Ingredients 4

Chocolate Cupcakes
Vanilla Buttercream
Green and black gel food coloring
Candy eyeballs

Steps:

  • Bake cupcakes as directed and let cool.
  • Prepare buttercream and tint green and black. Transfer to a piping bag fitted with a ribbon tip.
  • Pipe buttercream back and forth over each cupcake to resemble a mummy's wrapping. Place two candy eyeballs on each.

EASY MUMMY CUPCAKES



Easy Mummy Cupcakes image

These are high on the easy and cute factors and low on the cuisine factor. But my kids loved them and they helped me decorate. Time does not include cooling time after baking.

Provided by Nado2003

Categories     Dessert

Time 50m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box chocolate cake mix (any brand)
1 1/4 cups water (or as recommended on cake mix directions)
1/3 cup vegetable oil (or as recommended on cake mix directions)
3 eggs (or as recommended on cake mix directions)
1 (12 ounce) can white frosting
48 pieces Skittles candies
4 ounces dark chocolate chips
toothpick

Steps:

  • Line muffin tin with paper liners.
  • Make cupcakes as per directions on the box.
  • Let cupcakes cool completely.
  • Stir frosting as per instructions on the container.
  • Use a butter knife and frost part of each cupcake leaving a slit slightly off centered unfrosted. Leave knife marks on the frosting, do NOT make it smooth. See photo.
  • Put the chocolate chips in a microwave safe bowl and melt in the microwave on high for about 20 seconds. Time depends on your microwave.
  • Remove and stir the chocolate with a spoon. You don't want to the chips completely melted at the end of the heat cycle. You want to melt it to the point where you can stir it and get the rest of the chips to melt in the mixture.
  • Repeat until chocolate chips are melted.
  • Place two matching (same color) skittles in the slit with no frosting on the cupcakes to make eyes. Please make sure the "s" stamped on one of the skittle is hidden on the underside and touching the cupcake; and the blank side up, facing outward.
  • Then use a toothpick to dip dark chocolate in the center of the skittles to make a dot in the center of each eye, to make the eyes more interesting.
  • You've got your Mummy cupcakes.

CUPCAKE MUMMY



Cupcake Mummy image

Wrap up Halloween fun with these frightfully frosted goodies. Once you take that first bite, it's impossible to stop eating! -Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 4

1 can (16 ounces) vanilla frosting
6 vanilla cupcakes
8 to 12 large marshmallows, cut into pieces
Baking cocoa and crushed chocolate wafers

Steps:

  • Frost tops of cupcakes. Arrange on a covered cake board, forming a mummy. Place marshmallow pieces on cupcakes. Insert tip #46 into a pastry bag; fill with frosting. Pipe long bands across the mummy, creating bandages., Dust mummy with cocoa; sprinkle cake board with crushed wafers.

Nutrition Facts :

MUMMY CUPCAKES



Mummy Cupcakes image

Turn plain Betty Crocker™ Super Moist™ cake mix into a delicious Halloween dessert! Dulce de leche filled cupcakes topped chocolate frosting and a cute candy-bar mummy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
3 tablespoons whipping cream
1 container Betty Crocker™ Rich & Creamy chocolate frosting
16 thin chocolate wafer cookies, crushed
1 cup white candy melts, melted
24 mini bars chocolate caramel cookie candy (from 11.5 oz bag), unwrapped
48 miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups Make and bake cake mix as directed on box for cupcakes, using water oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Reserve 1/4 cup of the dulce de leche, In medium bowl, stir together remaining dulce de leche and the whipping cream. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip. Gently push tap of bag into top center of each cupcake: squeeze bag until cupcake expands slightly, being careful not to split cupcake.
  • In medium bowl, stir together frosting and reserved 1/4 cup dulce de leche. Frost cupcakes. Top With crushed cookies.
  • Spoon melted white candy into resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle melted candy over candy bars to look like mummies; add chocolate chip for eyes. Top each cupcake with 1 mummy.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg

MUMMY CUPCAKES



Mummy Cupcakes image

Their bandages are made from pudding mix, and their eyes are chocolate chips. But that's only part of the reason these mummy cupcakes are yummy!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) chocolate cake mix
14 thin vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/4 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
48 semi-sweet chocolate chips (about 1/2 cup)

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in chopped cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
  • Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into pastry bag fitted with basket-weave tip.
  • Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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