Need a quick and easy Halloween treat this week for your family to enjoy between candy runs? Look no further, this recipe is quick and simple to follow for even the beginner bakes. Want the kids to join in and decorate their own as a part of the fun of the holiday? Even better. This cute design is hard to mess up, even for the littles.
Getting Started
Begin by mixing up the cupcakes mostly following the directions on the box. To make my cupcakes denser, I exchange the 1 cup of water for 1 cup of milk. I also add in one 3.2 oz. box of instant chocolate pudding to the mix. The oil and eggs stay the same. Why do I use a boxed cake mix? Saves time, and with a few modifications it turns out excellent cakes, cupcakes and more.
Next, spoon batter into the cupcake pan, I use this pan with 24 spots which allows me to knock out the entire batch being baked in about 16 minutes rather than double that time by doing two batches of 12.
Once baking, or once baked and set for cooling, set aside while you mix the frosting. I went with a basic buttercream and bonus, mummy wrappings are white, so no coloring needed. I begin by breaking up the butter in the mixer by itself and smoothing it before adding powdered sugar or any of the liquids. I alternate adding powdered sugar and milk or vanilla or almond extract until all of the powdered sugar is used up and the frosting is a smooth consistency. It should be soft to the touch, but not too wet or grainy. If it is, add some powdered sugar until it stiffens up a bit.
You will need a frosting bag and a small flat tip, here are a few of my favorite tools; bag, frosting tip, coupler. The candy eyes can also be found here. Apply a large amount of frosting with a mini ice cream scoop, then press a single OREO cookie on top. Small dots of frosting on top of the cookie will hold the eyes in place. Using the flat frosting tip, drag frosting back and forth to create the wrappings. Thats it! Easy mummy cupcakes for your Halloween get together and parties.
Cupcake Recipe
- 1 box chocolate cake mix (any flavor)
- 1 3.2 oz. instant chocolate pudding
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
Frosting Recipe
- 1 cup salted butter (softened)
- 1 32 oz. bag of powdered sugar
- 2-3 cups of milk (or half and half)
- 2 tsp. vanilla or almond extract
Directions
Heat oven to 350 Degrees. Place cupcake liners into pan and set aside.
Mix the cake mix, pudding, eggs, oils and milk together until smooth, 2-3 minutes. Spoon batter into prepared cupcake pan and place in the oven, bake according to the box directions, I did mine for 16 minutes.
For the frosting, mix and smooth the softened butter before alternately adding the powdered sugar 1 cup at a time. Add milk as needed (you may not need all of it) to keep the butter and sugar mixture smooth and not too grainy. Add the flavoring extract in in between the milk as well.
Once frosting is smooth, add scoops to the tops of cooled cupcakes, top with OREOs and candy eyes. Using flat tip and a bag full of frosting, drag frosting across the cookie without covering the eyes until they looked like wrappings from a mummy.
Enjoy!
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