I’ve always wanted to make the cake recipe on the back of the Hershey’s cocoa tin so I thought this would be a good opportunity. The rich, dark chocolate is the perfect backdrop for these fun mummy cupcakes. Bake a batch for Halloween.
It was not long ago that I realized I did not have any cute Halloween treats on this blog. So I mentioned to some blogger friends about posting some fun Halloween food. They were in. But what to make?
Then my oldest son comes home telling me he needs a treat for a class at school. Lucky for me (wink) it was needed before Halloween. So, I’d been thinking about these mummy cupcakes but didn’t want to use a box mix.
It’s an interesting recipe because you use boiling water and the batter is as thin as water. As I’m carefully placing the muffin tin in the oven I’m thinking to myself, this is never going to set up into cupcakes. But 22 minutes later, I had cupcakes.
I use the Wilton buttercream for decorating. I have for years and years since I took the Wilton decorating classes way back in 2000. My Mom used it way before then too.
I have all of her cake decorating tips and supplies like couplers and bags. To make the mummy I used the Wilton tip number 47. It’s the basketweave tip and you may notice it has a flat and a wavy side.
Just pipe the wavy side down for a smooth “bandage”. Just randomly pipe lines to form bandages leaving some cupcake showing through. Add candy eyes over part of the bandage so they adhere to the cupcake. Let icing set and store covered.
- 2 cups sugar
- 1-¾ cups all-purpose flour
- ¾ cup cocoa
- 1-½ teaspoons baking powder
- 1-½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 teaspoon pure vanilla extract
- ½ cup solid vegetable shortening
- ½ cup (1 stick) butter (softened)
- 4 cups sifted confectioners' sugar
- 2 tablespoons milk
- Also needed: Candy eyes
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
- Line muffin cups (2-½ inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely.
- Make Frosting:
- In large bowl, beat ½ cup shortening and ½ cup butter with electric mixer until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Gradually add 4 cups sifted powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add 2 tablespoons of milk; beat at medium speed until light and fluffy.
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