I went to my great-nephew’s third birthday party on the weekend. Everyone was supposed to bring something and so I offered to bring desserts. I ordered my great-nephew’s favorite mango mousse cake and decided to make cupcakes as treats for the children coming to the party. Last Friday, I was still deciding what kind of cupcakes to make when my co-worker and I found this mummy cupcakes recipe in the local newspaper. They looked so cute and adorable, I decided they would be the perfect treats to bring since Halloween is just around the corner. I find the recipe simple and easy to follow and there are only couple of changes I made. I reduced the amount of sugar from 2 to 1 ¾ cups and I used a store bought cupcake icing to decorate the cupcakes. The chocolate cupcakes turned out soft, moist, delicious and not too sweet. They were a big hit and were devoured by kids and adults alike! The adults enjoyed them plain while the kids love the icing decorated cupcakes. I am glad I brought these yummy mummy cupcakes to the party, the smile on my great-nephew’s face while he was eating the cupcake was priceless!
- 1 ½ cup water
- 1 cup cocoa powder
- 1 ¾ cups sugar
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 4 large eggs, room temperature
- ¾ cup vegetable or canola oil
- ½ cup sour cream
- 1 tsp vanilla extract
- Cupcake icing (white), store bought or homemade
- 48 M&M or other small, round-coloured candies
- Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners, then mist the liners with cooking spray.
- In a small saucepan over medium-high heat, bring water to a boil. Whisk in the cocoa powder and sugar until smooth, then allow the chocolate mixture to cool off the heat for about 20 minutes.
- Meanwhile, in a medium bowl combine the flour, baking powder, baking soda and salt.
- In another medium bowl, use an electric mixer to beat together the eggs, oil, sour cream and vanilla. Add the cooled chocolate mixture and beat just to combine. Add the flour mixture in 3 batches, beating on low speed each time just until the flour is incorporated.
- Spoon batter into the cupcake liners, filling each one ¾ full. Bake for 20-25 minutes, or until toothpick inserted at the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and finish cooling in their liners on the wire rack.
- To decorate the cupcakes, fill a pastry bag with a basket weave decorating tip with the icing. Pipe long bands of icing across the cupcakes, leaving a space to add the eyes. Place two color candies in the open space for eyes, then using a toothpick, dab a bit of icing in the middle of each candy.
- Serve and enjoy!
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