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Mummy Cupcakes

These Mummy Cupcakes are spooky, cute, and delicious — moist dark chocolate fudge cupcakes topped with creamy vanilla frosting “bandages” and candy eyes for the perfect Halloween treat. They’re easy to make, fun to decorate, and guaranteed to impress kids and adults alike.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Decorating Time 15 minutes
Total Time 55 minutes
Servings 12

Ingredients
  

  • 1 box dark chocolate fudge cupcake mix plus ingredients listed on box — eggs, water, oil
  • 1 cup creamy vanilla frosting
  • White pearl Sixlets for eyes
  • Black food coloring marker
  • Halloween confetti sprinkles
  • Black cupcake liners
  • Decorating bag
  • Small flat decorating tip

Instructions
 

Bake the cupcakes:

  • Prepare the dark chocolate fudge cupcake mix according to the package instructions.
  • Line a muffin pan with black cupcake liners and fill each about 2/3 full.
  • Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.
  • Cool completely on a wire rack.

Prepare the frosting:

  • Spoon creamy vanilla frosting into a decorating bag fitted with a small flat tip.
  • If the frosting feels too thick, mix in 1–2 teaspoons of milk until smooth and pipeable.

Decorate like mummies:

  • Pipe strips of frosting across each cupcake in random directions to resemble mummy bandages.
  • Leave a small space near the top for the eyes.

Add the eyes:

  • Place two white pearl Sixlets in the open space for eyes.
  • Use a black food coloring marker to draw small dots on each eye for pupils.

Add finishing touches:

  • Sprinkle with a few Halloween confetti sprinkles if desired for a festive look.

Serve and enjoy:

  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

  • Use a piping bag: A flat decorating tip creates realistic mummy strips; if you don’t have one, cut a small flat slit in a zip-top bag.
  • Frosting flavor: Try chocolate frosting for a darker, creepier mummy effect.
  • Make ahead: Bake cupcakes a day ahead, then frost before serving for best texture.
  • Eye options: Candy eyeballs or mini marshmallows also work as substitutes for Sixlets.
  • Storage: Keep at room temperature if serving within 24 hours; refrigerate if storing longer.