Mummies Are Coming! | October 20, 2016

Pinterest is a modern miracle! Trolling Pinterest late one night, I saw these cute cupcake ideas for Halloween and thought “Hey, what a fun blog post!”

I made basic chocolate cupcakes and then made vanilla buttercream. I then split the vanilla buttercream into two bowls. In one of the bowls, gently smash about 5 fresh raspberries until the buttercream looks disgustingly like brain matter. 🙂

To decorate the Mummies:

Frost a thin layer of buttercream into the top of the cupcake. You can leave a little unfrosted band for his eyes if you like that look better. I did them both ways. Load a pastry bag with buttercream. If you have a petal icing tip you can use that to make the bandages. If you are like me and break your decorating contraption on the second cupcake, you can cut the end off your pastry bag and cut it wide enough to draw a flat line. I piped two flat lines on the top of the cupcake and then three across the bottom leaving a space to place M&M’s for eyes. Then pipe one semi-vertical flat line to simulate a bandage falling down from his head.

*Tip #1 – to fill a pastry bag more easily, stretch the widest part of the pastry bag over the mouth of a tall glass and the glass will hold the bag open while you use your Tovolo spatula to fill the bag.

*Tip #2 – If you have a helper, dump a bunch of the M&M’s in a bowl and have your helper separate the red, green, and brown M&M’s into another bowl to use for the eyes. If you don’t have a helper, go ahead and eat all the other colors – no one needs to know.

To decorate Brains:

Frost a thin layer of the raspberry buttercream onto the cupcake. Using another pastry bag, fill the bag up with raspberry buttercream. Again, I just snipped the tip off the plastic pastry bag but Ziploc-type bags are good to use as pastry bags too.

*Tip #3 – With the raspberry buttercream, make sure you make the tip opening big enough for the pieces of raspberries or the berry pieces will get stuck.

Make two straight, thin, raised lines down the center of your cupcake. Then, on either side if the two hemisphere lines, make two squiggly lines to imitate the look of brains. I thought these were SO cute. I kind of loved eating the BRAIN! My first few looked less like brains but that’s why you have a dozen so your decorating only gets better.

These are a fun addition to your Halloween festivities regardless of your age.


YIELDS 30 |  PREP TIME  1 hour  |  PRINT PDF


Cupcake Batter

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cups Hershey’s cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup canola oil  (I use fruity olive oil)
2 teaspoons vanilla
1 cup boiling water


1 cup butter, at room temperature
3½ cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract


Make the cupcakes

Combine the dry ingredients in a large bowl. Add the eggs, milk, oil, and vanilla. Beat with a hand or stand mixer until completely mixed, 30 seconds to 1 minute. Stir in the boiling water. The batter will be thin.

Line muffin tins with cupcake papers (Recipe yields 30 cupcakes) Fill papers about 2/3’s full with batter. Cook for about 22-25 minutes.


Make the buttercream

In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, ½ cup at a time, mixing until completely combined. Beat in the salt and the extracts, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes.

The frosting should be light and creamy and smooth.