I’m so excited to be going to Mickey’s Not So Scary Halloween Party this Friday! We’ve been a couple of times before, and we always have so much fun! The party starts tomorrow and goes through November 1st. There will be lots of Halloween surprises, so you don’t want to miss this event! Check out the Trick or Treat Map and 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! I’ll be sharing more about what to expect next week, so be on the lookout!

For now, I wanted to share these adorable and not-so-scary Mickey Mouse Mummy Cupcakes with you!

Mickey Mouse Mummy Cupcake

Chocolate Cupcake Recipe:

Cupcake Ingredients:

1 3/4 C Flour
2 C Sugar
1 C   Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C  Oil
2 TSP Vanilla
1 C Boiling Water

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.

Vanilla Frosting

Frosting Recipe:

Frosting Ingredients:

1 C soft unsalted butter
4 + C powdered sugar
4 TBSP heavy whipping cream
Chocolate M&M’s
Oreo cookies, split apart and the filling removed

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 pipping tip, also called the basket weave tip, to create the mummy wraps.

Happy Halloween!