I know this post is a little late, so I apologize profusely for that. I guess I was pretty busy right around Halloween and never got a chance to write about these cupcakes! I also made these the day before Halloween, so there was little chance of me posting before the holiday was over. Better late than never, right?
Margaret found the idea for these adorable cupcakes on Skinny Taste and shared them with me. Of course, I used my own recipes for the chocolate cupcakes and vanilla frosting, but the inspiration came from this blog. I made these to bring to work on Halloween to celebrate the holiday and my co-worker Amanda's last day before maternity leave. After I made these, I realized just how perfect this Halloween treat was for the occassion. Amanda LOVES Halloween (it's her favorite holiday) and she is about to be a mommy...so mummy cupcakes were perfect! I was cracking up all day when I told people this! :)
My favorite chocolate cake is Hershey's "Perfectly Chocolate" Chocolate Cake, so I decided to cut the recipe in half and make a dozen cupcakes out of it. Best. Idea. Ever. Gosh, if I thought the cake was amazing, the cupcakes are even more perfect. They came out super moist and chocolatey...I almost didn't want to bother frosting them!
For the frosting, I consulted a cookbook my dear friend Chanel gave me last Christmas: 1001 Cupcakes, Cookies and Other Tempting Treats by Suzanne Lee. The beginning of the book has numerous basic frosting and icing recipes, so I was able to find, combine, and adapt her buttercream and vanilla frosting recipes to make my own perfect vanilla frosting.
These cupcakes look like a labor of love, but it really couldn't be easier. The hardest part was imaging how a mummy looks and getting the frosting to look right. But really, whatever happens with the frosting will probably look great. And if you aren't happy, spread the frosting all over the cupcake, add the eyes, and call it a ghost! :)
Hershey’s “Perfectly Chocolate” Chocolate Cupcakes
1 cups sugar
⅞ cup all-purpose flour
⅜ cup cocoa powder
¾ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup boiling water
Heat oven to 350°F. Line a cupcake pan with 12 cupcake liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add egg, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
|Because of the runny batter, spooning it in leaves quite a mess!|
Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes; remove from pan to wire racks. Cool completely.
|Mmm so delicious. I almost didn't want to frost them and bring them to work!|
2 tablespoons butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar, sifted
3 tablespoons milk or heavy cream
Chocolate chips or M&M’s
Place butter and vanilla in a bowl and beat until fluffy. Gradually sift in powdered sugar and beat until smooth. Add milk and beat again until creamy.
Using a pastry bag and a flat/basket weave tip, pipe frosting back and forth over the top of the cupcake, mirroring the strips of cloth of a mummy. Make sure to leave some of the cupcake exposed underneath the frosting. While the frosting is still wet, place two chocolate chips or matching M&M’s for eyes.
|BOO! Aren't they adorable little mummies?!|
Thanks for reading!!