Monster and Mummy Cupcakes for a Halloween Party #SundaySupper

Monster and Mummy Cupcakes for a Halloween Party!!! See how to make these adorable and scary cupcakes for your kids!

Halloween is this week!!

Can you believe it? I certainly cannot. We are in Minneapolis, MN visiting my sister before the big move into our house in Madison, WI.  And my girls are in for a big treat.

They get to go trick-or-treating with their cousins. Oh happy day. They are thrilled.

So, Madeline initially chose this as her Halloween costume. She has since changed her mind three times. Kids. My guess is that she will probably end up in a princess dress but we’ll see. She never ceases to surprise me.

Candy, dressing up and more sweets. .  it’s no wonder every kid loves Halloween.

If you’re having a Halloween party, these Monster and Mummy cupcakes are great! On the Candy Corn Monster cupcakes, the kids can totally help decorate them and if they are good with piping frosting, which as you can see, I still need to work on, let them have a go at the mummies! And younger kids can help with the eyes.

Either way, it’s fun for the whole family!

Have a great Halloween and be safe!!

And although these cupcakes are not SPOOKY or scary, they are super adorable. I call these cupcakes dressed up like owls so I have to share these with you! Get creative, break out the Oreo cookies and some M&Ms or Reese’s pieces and you are set! Enjoy!

Print Recipe

Monster and Mummy Cupcakes for a Halloween Party #SundaySupper

For the Owls, just make the frosting peak up for the ears (doing by hand). For the mummies, you will need a pastry bag and a tip to apply the mummy frosting. Recipe makes 24 cupcakes.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Dessert

Cuisine: Cupcakes

Servings: 24

Author: Hip Foodie Mom

Ingredients

FOR THE CUPCAKES:

• 3 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 sticks 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs at room temperature
• 1 tablespoon vanilla
• 1 cup whole or 2% milk
• ¼ cup Sprinkles; any kind optional

FOR THE FROSTING:

• 2 sticks 1 cup unsalted butter, at room temperature
• 4 to 6 cups confectioners sugar
• ¼ cup whole or 2 % milk
• 1 tablespoon vanilla extract

FOR THE DECORATIONS/TOPPINGS:

• Golden Oreo cookies you’re only using the side with the creme filling
• Reeses pieces
• Candy corn
• Black icing for the mummies
• Candy eyes

Instructions

FOR THE CUPCAKES:

• Preheat oven to 350 degrees (F). Line your cupcake tin with cupcakes liners and set aside.
• Using a large mixing bowl, combine and whisk together the flour, baking powder and salt together and set aside. Using your stand mixer (or hand mixer) fitted with the flat beater attachment, beat together the butter and sugar until pale and fluffy. Scrape down your mixing bowl with a rubber spatula if needed. Add in the eggs, one at a time, beating after each addition. Add in the vanilla and beat until incorporated.
• With the mixer running on low, slowly add in half of the flour mixture into the wet ingredients and beat until just combined. Scrape down your mixing bowl with a rubber spatula if needed. With the mixer running, slowly pour in the milk, and then add in the remaining flour. Mix until everything is just combined. Be careful not to over mix the batter. Lastly, if making funfetti cupcakes, pour in the sprinkles and mix by hand, with your rubber spatula, gently.
• Spoon the cupcake batter into the cupcake liners (filling about ½ to 3/4 way full) and bake for about 18-20 minutes or until a tester inserted comes out clean. Let cool completely, and then frost.

FOR THE FROSTING:

• Using a stand mixer, beat together the butter and confectioners sugar together (adding about ½ cup of confectioners sugar at a time until it has reached your desired sweetness and texture). Slowly mix in the milk (you may only need ⅛ cup) and the vanilla extract, beating until slightly stiff and well combined, for about 3 minutes. Refrigerate for at least 10 minutes and then frost the cooled cupcakes.

FOR THE DECORATIONS:

• Now, decorate!! And have fun. . and let the kids help too!
• For the owls, put on the frosting using an offset spatula, and make the frosting peak up for the ears (or, a butter knife works too). Then, apply the Oreo cookies (you are only using the side with the creme filling) and place on the Reese's pieces for the eyes and nose!
• For the monsters, put on the frosting, apply the candy corn and then the candy eye balls.
• For the mummies, put on the black icing first and spread. Then, using a pastry bag and flat tip, apply the vanilla buttercream frosting, line by line, as shown in the photos. Lastly, put on the candy eye balls.

I’ve shared these on my blog before but sharing them with you again today for Halloween!

Vanilla cupcake recipe adapted from Ashley over at Baker by Nature, love her blog!  For the Chocolate Buttercream Frosting on the chocolate owl, I used Alice Currah’s over at Sweet Savory Life.  For my Chocolate Owl, you might be wondering what I used for his eyes. .  if you’re familiar with Sprinkles Cupcakes, I had a package of their candy toppers on hand, so used some of those for my chocolate owl’s eyes!

Today we are celebrating a HALLOWEEN SundaySupper. .  so break out the spooky eyes, witches brew and monster cookies!!! The lovely Kathia from Basic N Delicious is hosting today, horray!! so check out the awesome list and cocktails, sweet treats and more!!

Halloween Sunday Supper

COCKTAILS

• Bloody Mary by La Cocina de Leslie
• Head Will Roll Cocktail by Noshing with The Nolands
• Wicked Sangria by The Messy Baker

SWEETS AND DESSERTS

• Snickers Fudge by I Run for Wine
• Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
• White Chocolate Monster Munch by That Skinny Chick Can Bake
• Soft and Chewy Chocolate Candies by What Smells So Good?
• Candy Corn Puppy Chow by Pies and Plots
• Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
• Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
• Snickerway Truffles by Peanut Butter and Peppers
• Homemade Peanut Butter Cups by The Texan New Yorker
• Jack Skellington Oreo Pops by Big Bear’s Wife
• Halloween Crunch Truffles by The Weekend Gourmet
• Frozen “Boo” Nana Pops by Momma’s Meals

CUPCAKES, COOKIES AND MORE

• Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
• Candy Corn White Chocolate Pretzels by Alida’s Kitchen
• Soft Apple Cider Cookies by Killer Bunnies, Inc
• Spooky Cookies by Basic N Delicious
• Pumpkin Bomb Cupcakes by My Other City By the Bay
• Cinnamon Rolls à la Great Pumpkin by Ninja Baking
• Candy Corn Parfait by The Urban Mrs.
• Trick or Beet Brownies by Foxes Love Lemons
• Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
• Dark and Stormy Gingerbread by girlichef
• {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
• Monster and Mummy Cupcakes by Hip Foodie Mom
• Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
• Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
• Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
• Zombie Cupcakes by Treats & Trinket

APPETIZER, MAIN MEALS

• Shrek’s Dirty Q-tips by Shockingly Delicious
• Green Tomato Chilli by Jane’s Adventures in Dinner
• It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
• Mummy Calzone by Curious Cuisiniere
• Pumpkin Soup by Juanita’s Cocina
• Pizza Bones by Cindy’s Recipes and Writings
• Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
• Spooky Stew by Happy Baking Days
• Bloody Rice by Crazy Foodie Stunts
• Ghost Flatbread Pizzas by Family Foodie
• Witch Hats by A Kitchen Hoor’s Adventures

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