Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • 1 cup Granulated Sugar
  • ½ cup Unsweetened Cocoa Powder, Dutch-process recommended
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • ½ cup Whole Milk, room temperature
  • ¼ cup Vegetable Oil (e.g., canola, sunflower)
  • 1 tsp Vanilla Extract
  • ½ cup Hot Water or Hot Coffee
  • ½ cup (1 stick) Unsalted Butter, softened
  • 4 oz Full-Fat Cream Cheese, chilled but slightly softened
  • 2 cups Powdered Sugar, sifted
  • ½ tsp Vanilla Extract (for frosting)
  • 8 oz White Chocolate Wafers or Chips
  • 24 Edible Candy Eyes

Instructions:

  1. Preheat oven to 175°C (350°F). Line the muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, lightly beat the eggs, milk, oil, and vanilla extract until just combined.
  4. Gradually add the wet mixture to the dry ingredients. Mix on low speed until just combined.
  5. Pour the hot water or hot coffee directly into the batter to 'bloom' the cocoa. Mix on low speed until smooth. The batter will be thin.
  6. Fill liners about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
  7. Transfer cupcakes immediately to a cooling rack. Let them cool completely before frosting.
  8. To make the frosting: Beat the butter until light and fluffy. Add the cream cheese and beat until fully incorporated and smooth.
  9. Gradually add the sifted powdered sugar and vanilla, beating until the frosting is light and fluffy. If the frosting seems too soft, refrigerate for 10 minutes.
  10. Melt the white chocolate wafers gently (using a double boiler or microwave). Transfer the melted chocolate into a piping bag with a very small round tip (or a Ziploc bag with a tiny snipped corner).
  11. Spread a thin, dome-shaped layer of cream cheese frosting over the top of each completely cooled cupcake. This serves as the 'head' structure.
  12. Gently press two candy eyes onto the front center of the frosted dome.
  13. Using the prepared white chocolate piping bag, pipe thin, uneven strips of chocolate diagonally across the cupcake, overlapping slightly around the eyes to create the ragged mummy bandage effect.
  14. Allow the white chocolate bandages to set fully (about 10 minutes) before serving.