You will love this recipe for Box Mix Mummy Cupcakes if you want something cute, spooky, and stress free for Halloween. These are the kind of easy Halloween cupcake you can pull together after work, bring to a party, or make with kids without ending up in a frosting-covered meltdown. You start with a simple box mix, and then swirl on quick vanilla buttercream to create the cutest little mummy cupcakes; no special baking skills required.
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Ingredients for Box Mix Mummy Cupcakes
For the Cupcakes
- 1 box chocolate cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Cooled strong coffee, replacing the water called for on the box
For the Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–4 tablespoons heavy cream or milk
For Decorating
- Candy eyes
- Piping bag or bottle with a flat tip
How to Make Box Mix Mummy Cupcakes
Make the Chocolate Cupcakes
1. Set your oven to the temperature listed on your chocolate cake mix box. Line a muffin pan with cupcake liners; I like white or black liners for a spooky vibe.
2. In a large bowl, prepare the cake mix following the package directions. Use the eggs and oil listed on the box.
Instead of water, pour in an equal amount of cooled strong coffee. This simple swap makes the chocolate taste deeper and more grown up without any coffee flavor once baked.
3. Divide the batter between the cupcake liners, filling each about two thirds full. A cookie scoop makes this super quick and even.
4. Bake according to the time on the box, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
5. Let the cupcakes cool completely before adding frosting.
Make the Vanilla Buttercream
1. In a large bowl, beat the softened butter with a hand mixer or stand mixer until smooth, creamy, and pale. This usually takes 2–3 minutes.
2. Gradually mix in 3 cups of powdered sugar, about 1 cup at a time, on low speed to avoid a sugar cloud. Mix in the vanilla extract, pinch of salt, and 2 tablespoons of cream or milk.
If the frosting is too soft, add more powdered sugar a few tablespoons at a time. If it is too thick, add a little more cream or milk until it is smooth and pipeable.
Decorate the Mummy Cupcakes
1. Transfer the buttercream to a piping bag fitted with a flat basketweave tip or a small round tip.
No piping tips on hand? Spoon the frosting into a zip top bag and snip a small opening from one corner.
2. Place 2 candy eyes on the cupcake.
3. Pipe a little border of “bandages” around the eyes to hold them in place
4. Pipe more “bandages” over the cupcake until it looks like a mummy head. It’s okay if your lines aren’t perfectly straight.
It works best if you start at one end of the cupcake and pipe a straight line across to the other side, and then add in a few diagonal-ish lines for variety.
5. I like to chill the decorated cupcakes briefly so the frosting and decorations can set. I also usually store them in the refrigerator, although they can remain covered at room temperature if your kitchen is not too warm. Bring chilled cupcakes closer to room temperature before serving for the best texture.
Pro Tips
- Use room temperature ingredients. Eggs and butter mix more smoothly at room temperature so the cupcakes bake up more evenly and the buttercream turns out fluffy.
- Use coffee for richer chocolate flavor. Replacing the water in the cake mix with coffee deepens the chocolate flavor without making the cupcakes taste like coffee. Also, make sure your coffee isn’t scalding hot so it doesn’t cook the eggs in your cake batter.
- No piping bag; no problem. A zip top bag with the corner snipped works surprisingly well. Snip a very small opening for thinner, more “bandage like” lines.
- Keep them from getting sticky. If your kitchen is warm, chill the finished cupcakes in the fridge for 15–20 minutes before serving so the bandage lines hold their shape.
- Decorate with friends or kids. Set out cooled cupcakes, a big bowl of frosting in a bag, and a dish of candy eyes. Let everyone pipe their own mummy face; imperfections make them extra adorable.
FAQs
Can I use a different cake mix flavor?
Yes. While I love chocolate for the spooky Halloween vibe, you can use vanilla, funfetti, or red velvet cake mix. Follow the same directions on the box and still swap the water for milk if you want a richer flavor.
Do I have to use coffee in the batter?
No. You can use water as written on the box, or replace the water with milk instead. Coffee just makes the chocolate taste deeper.
Can I use store bought frosting?
You can absolutely use canned vanilla frosting to keep this as simple as possible. If it is too soft to hold the mummy lines, stir in a little powdered sugar until it thickens enough to pipe.
How should I store mummy cupcakes?
Store them in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, keep them in the fridge and let them sit at room temperature for about 20 minutes before serving.
Can I make these gluten free?
Yes. Use your favorite gluten free chocolate cake mix and check that your candy eyes are labeled gluten free. The buttercream is naturally gluten free.
How many cupcakes does this make?
Most standard cake mixes say they make about 24 cupcakes. I usually only ever get 18-20 cupcakes, depending on how much batter I use per cupcake. However, this recipe for buttercream frosting should give you plenty for 18-20 cupcakes.
I love how these Box Mix Mummy Cupcakes turn a basic box of cake mix into the cutest Halloween party treat with almost no extra work. You get rich chocolate cupcakes, a simple homemade vanilla buttercream, and a decorating style that is forgiving enough for any skill level. Whether you are hosting a party, bringing dessert to the office, or just want easy Halloween cupcake ideas that actually fit into a busy schedule, these mummy cupcakes are fun, fast, and guaranteed crowd pleasers.
Box Mix Mummy Cupcakes
Ingredients
For the cupcakes
- 1 box chocolate cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Cooled strong coffee replacing the water called for on the box
For the Vanilla Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2-4 Tbsp heavy cream or milk
For Decorating
- Candy eyes
- Piping bag or bottle with a flat tip
Instructions
Make the Chocolate Cupcakes
- Set your oven to the temperature listed on your chocolate cake mix box. Line a muffin pan with cupcake liners; I like white or black liners for a spooky vibe.
- In a large bowl, prepare the cake mix following the package directions. Use the eggs and oil listed on the box.
- Instead of water, pour in an equal amount of cooled strong coffee. This simple swap makes the chocolate taste deeper and more grown up without any coffee flavor once baked.
- Divide the batter between the cupcake liners, filling each about two thirds full. A cookie scoop makes this super quick and even.
- Bake according to the time on the box, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool completely before adding frosting.
Make the Vanilla Buttercream
- In a large bowl, beat the softened butter with a hand mixer or stand mixer until smooth, creamy, and pale. This usually takes 2–3 minutes.
- Gradually mix in 4 cups of powdered sugar, about 1 cup at a time, on low speed to avoid a sugar cloud. Mix in the vanilla extract, pinch of salt, and 2 tablespoons of cream or milk.
- If the frosting is too soft, add more powdered sugar a few tablespoons at a time. If it is too thick, add a little more cream or milk until it is smooth and pipeable.
Decorate the Mummy Cupcakes
- Transfer the buttercream to a piping bag fitted with a flat basketweave tip or a small round tip. No piping tips on hand? Spoon the frosting into a zip top bag and snip a small opening from one corner.
- Place 2 candy eyes on the cupcake.
- Pipe a little border of “bandages” around the eyes to hold them in place
- Pipe more “bandages” over the cupcake until it looks like a mummy head. It’s okay if your lines aren’t perfectly straight. It works best if you start at one end of the cupcake and pipe a straight line across to the other side, and then add in a few diagonal-ish lines for variety.
- I like to chill the decorated cupcakes briefly so the frosting and decorations can set. I also usually store them in the refrigerator, although they can remain covered at room temperature if your kitchen is not too warm. Bring chilled cupcakes closer to room temperature before serving for the best texture.
