Mickey Mouse Mummy Cupcakes
These Mickey Mouse Mummy Cupcakes are not so scary for the little ones, but fun for the older kids, too!
One of the most fun Fall events we’ve ever been to is Mickey’s Not So Scary Halloween party where you’ll see so many creative desserts their chefs come up with each year.
Check out the Walt Disney World website to see the schedule of events so you know what to hit first when you head to Magic Kingdom for the not-so-scariest party in town!
And if you’re looking for more Halloween treats, I’m betting you’ll love these Halloween appetizers, Halloween Brownies, and little Halloween Brownie Bites.
What You Need to Make Them
Main ingredients
All purpose flour
Sugar
Cocoa
Milk
See the printable recipe card at the bottom for a complete list of ingredients and directions.
How To Make the Cupcakes
Line the cupcake tins with paper liners. Preheat oven to 350 degrees.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
In a separate bowl add the eggs, whole milk, oil, and vanilla.
Add the wet ingredients to the dry ingredients.
Mix all together until fully incorporated.
Beat for 3 minutes on medium.
Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
The batter may be a little runny.
Scoop batter into cupcake lined cups until 3/4s filled.
Bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool for 10 minutes.
Take out of the cupcake pan placing on a wire rack until completely cooled.
How to Make the Frosting
Cream the butter and powdered sugar until it looks light and creamy.
If it doesn’t seem creamy enough, add several drops of the heavy whipping cream until it does.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready
If not, add more powdered sugar, 1/2 cup at a time mixing well.
Scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start the frosting on the outside edge of the cupcake working to the center of the cupcake. It doesn’t matter how this looks as you’ll be covering it with the basket weave tip frosting for the mummy strips.
Decorating Details
Place the separated Oreo as ears on the top of the frosted cupcakes.
Place the two M & M’s on the upper part of the cupcake as eyes.
Use a #48 piping tip, also called the basket weave tip, to create the mummy wraps.
Tips
Remember the first frosting doesn’t matter, so don’t stress about it as you’ll be covering it up.
These cupcakes are very forgiving, so have fun. The decorations will make up for any mistakes.
Mickey Mouse Mummy Cupcakes
Ingredients
Cupcake Ingredients:
Frosting Ingredients:
- 1 Cup soft unsalted butter
- 4 Cups powdered sugar plus a little extra
- 4 tablespoon heavy whipping cream
- Chocolate M&M’s for eyes
- Oreo cookies for ears, split apart and the filling removed.
Instructions
Cupcake Directions:
- Line the cupcake tins with paper liners. Preheat oven to 350 degrees.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- In a separate bowl add the eggs, whole milk, oil, and vanilla.
- Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
- Mix all together until fully incorporated.
- Beat for 3 minutes on medium.
- Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
- The batter may be a little runny.
- Scoop batter into cupcake lined cups until 3/4s filled.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Take out of the cupcake pan placing on a wire rack until completely cooled.
Frosting Directions:
- Cream the butter and powdered sugar until it looks light and creamy.
- If it doesn’t cream add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
- Add more powdered sugar 1/2 C at a time…. mix well.
- If ready scoop the frosting into a pastry bag with a large tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Start the frosting on the outside edge of the cupcake working to the center of the cupcake.
Adding details:
- Place the separated Oreo as ears on the top of the frosted cupcakes.
- Place the two M & M’s on the upper part of the cupcake as eyes.
- Use a #48 piping tip, also called the basket weave tip, to create the mummy wraps.
