Ingredients:

  • 1.5 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Granulated Sugar
  • 2 large Eggs
  • 1/4 cup Vegetable Oil
  • 1/2 cup Buttermilk
  • 1 teaspoon Vanilla Extract (for cake)
  • 1/2 cup Hot Coffee (freshly brewed)
  • 1/2 cup Unsalted Butter, softened (for frosting)
  • 1.5 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract (for frosting)
  • 2 tablespoons Milk
  • 24 small Edible Candy Eyes

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
  2. Add the eggs, vegetable oil, buttermilk, and 1 teaspoon vanilla extract to the dry mixture. Mix using an electric mixer until just combined.
  3. Carefully pour in the hot coffee and mix on low speed until the batter is smooth and thin. Fill the cupcake liners about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  4. In a stand mixer, cream the softened butter until light and fluffy. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium. Add 1 teaspoon vanilla extract and milk, mixing until the frosting is light, fluffy, and holds stiff peaks.
  5. Fit a piping bag with a star tip and pipe a small mound of frosting onto the center of each cooled cupcake. This establishes the 'head' structure.
  6. Switch to a piping bag fitted with a small, plain round tip (or snip a small hole). Pipe overlapping, slightly messy horizontal lines across the cupcake mound to create the mummy bandages, leaving a small gap near the top. Place two candy eyes in the gap on each cupcake.