Mummies and chocolate, those are two things that are always present during Halloween. These chocolate and espresso mummy cupcakes are the perfect combination of the two. They will prove a tasty treat for any Halloween gathering and are fun for the kids.
I am not going to lie here, I do love a great mummy movie. Then one of my friends asks me to bring a treat to a party they want to have. BAM! There you go chocolate and espresso mummy cupcakes.
In this recipe
Chocolate and espresso are a perfect compliment for these cupcakes. I have always liked this combo as they are not as sweet as some of the other alternatives. When making this recipe it is good to make sure that the espresso is instant. By doing this it will prevent the buttercream from being gritty.
One of the best parts about decorating these little bad boys is the fact that you can practice on all of them and no one will know. If someone thinks one or a few look a little different that is because it was intentional. Also it is a mummy they can look anyway you want them too.
Coloring and Piping Tips:
- Gel coloring will work very well with the buttercream
- To get dark colors such as black or a deep deathly green (hey is it Halloween no judgements!) after you use your coloring and mix well pop it in the microwave for 10-15 seconds. Stir it up and then let is cool down to room temp and beat with a hand mixer or stand mixer.
- To get a marble or streaky texture to your bandages add a little less gel coloring and thoroughly mix that color in. Then add in a could of extra drops and mix those in using swirling motions and make sure it isn’t mixed completely.
- Use a flat piping tip such as #12. Also by using either side you can give additional texture to your buttercream.
- Place the piping bag in a large cup/glass and fold the top over the sides of the glass. By doing this it will make filling the piping bag much easier. This is especially true if it needs to be filled multiple times.
- Do not overfill your bag. Leave a good third at the top to help prevent the buttercream from flowing backwards.
Mummy Chocolate Cupcakes with Espresso Buttercream
- Stand mixer with paddle attachment
- Muffin pan x 2
- Cupcake sleeves
- Piping bag with tip
- Large bowl
- 3 tablespoon cookie scoop
- 2 cups all-purpose flour
- ½ cup cocoa powder unsweetened
- 2 tsp baking powder
- ¾ tsp salt
- 1 cup butter unsalted, softened
- 1¼ cup sugar
- ½ cup brown sugar packed
- 4 eggs
- 2 tsp vanilla
- 4 oz bittersweet chocolate melted
- 1 cup buttermilk
- 1 tbsp espresso instant
- 3¾ cup powdered sugar
- 1½ cup butter unsalted, softened
- 1½ tsp vanilla
- Preheat the oven to 350°F or gas mark 4.
- Line the 2 cupcake pans with 24 cupcake sleeves.
Making the cupcakes
- In a large bowl combine the flour, salt, baking powder, and cocoa power together and whisk.
- In a stand mixer, on medium-high speed, beat the butter and sugar until smooth and light.
- Add eggs one at a time waiting 1 minute between each egg.
- Add the vanilla and melted chocolate.
- Reduce the speed to low and alternate adding ⅓ of the flour mixture and then a ½ cup of the buttermilk. Wait to make sure all of the flour mixture and buttermilk are incorporated before adding the other.
- Once the last flour mixture addition has been just incorporated turn off the blender.
- Using the cookie scoop add one scoop to each cupcake sleeve. Place on the center rack of the oven and bake for 15-20 min or until a toothpick inserted into the middle comes out clean.
- Set on a rack to cook completely.
Making the buttercream
- In a stand mixer with a paddle attachment, beat the butter on medium high speed until smooth.
- Reduce the speed to low and add the powdered sugar, espresso, and vanilla. Once all of the powdered sugar has been incorporated increase the speed to medium high until completed mixed.
- Place in prepared bag with tip to use on cooled cupcakes.