Halloween is just around the corner, and what better way to celebrate than with some spook-tacular treats? These Nutter Butter Mummy Cupcakes are not only adorable but also incredibly easy to make. They're sure to be a hit at your Halloween Party.
It's no secret that I'm all about quick and easy recipes and these easy mummy cupcakes totally fit the bill. They just take a little bit of time to make and you can make the cupcakes with a box mix, from scratch or use your favorite chocolate cupcakes from a store. And your nutter butter mummies will serve as your cupcake toppers. Easy-peasy!
This Halloween cupcake recipe is the perfect last-minute Halloween treat.
Equipment Needed For These Fun Mummy Cupcakes
- (2) Piping bags
- Piping tip 1M
- Scissors
If you're making your own cupcakes, you'll also need a cupcake tins and cupcake liners plus whatever ingredients you need for your cupcakes.
Mummy Halloween Cupcakes Ingredients
{Scroll down for a printable recipe card.}
- 6 prebaked cupcakes
- 2 cups buttercream icing
- 6 Nutter Butter cookies
- 4 oz white almond bark (or white candy melts)
- Candy eyeballs
How To Make These Easy Halloween Cupcakes
Place the white almond bark in a microwave-safe bowl.
Melt the almond bark in increments of 30 seconds, stirring well between each interval until smooth. This should take about 1.5-2 minutes in total.
Dip each Nutter Butter cookie fully into the melted candy coating, ensuring it is completely covered.
Shake off any excess white chocolate.
Place the coated cookies on a parchment-lined tray and pop them in the fridge for 5 minutes to set.
Once the candy coating has begun to set on the cookies, pour the remaining chocolate into one of the piping bags.
Cut a small tip off the end of the bag and zig zag some mummy bandages across the top of each cookie.
Now is the time to add your candy eyes. You want to add the googly eyes while the chocolate is still wet so that the chocolate can set and act like glue to hold your mummy's eyes in place.
Allow the cookies to set completely. If you're impatient, you can throw them in the fridge to help them set more quickly.
Add the buttercream frosting to a piping bag or pastry bag fitted with the 1M tip.
Pipe a swirl of frosting onto the top of the cupcake, starting from the outer edge and working your way up.
Gently press a Nutter Butter mummy into the side of the frosting on each cupcake.
Your Halloween Mummy Cupcakes are now ready to be devoured. Happy Halloween!
FAQs {Frequently Asked Questions}
Can I use homemade cupcakes and frosting?
Absolutely! I recommend you bake cupcakes and use this homemade buttercream recipe to make these the best chocolate mummy cupcakes you've ever tasted.
Do I have to use buttercream frosting?
No. You can use any white frosting you like. I recommend using either homemade buttercream frosting or homemade cream cheese frosting, but that's just my personal preference.
Can I make these cupcakes in advance?
Yes, you can prepare the Nutter Butter mummies up to 2 days in advance and store them in an airtight container until you are ready to decorate your cupcakes. You can also make your cupcakes in advance and store the unfrosted cupcakes in an airtight container in the fridge.
What can I use if I don’t have a piping bag and tip?
You can use a Ziploc bag with a small corner cut off as a makeshift piping bag for the mummies. For the buttercream, you can simply spread it on with a knife if you don't have a piping tip.
Can I use a different type of cookie?
While Nutter Butters add a unique flavor and are shaped perfectly for mummies, you can use any oval-shaped cookie for this recipe.
Can I use regular chocolate instead of almond bark or candy melts?
Yes, but keep in mind that regular chocolate might not set as hard as almond bark or candy melts. You may need to keep the cupcakes refrigerated to keep the chocolate from melting. You can also try adding a touch of coconut oil after you melt the chocolate to help it set better.
Check Out These Other Halloween Recipes!
Baby Frankenstein Buttercream Board
Kawaii Pumpkin Buttercream Board
Cute Bat Buttercream Board
Beetlejuice Buttercream Board
Cute Cat Frosting Board
Ghost Cupcakes
Graham Mummies
Frankenstein Cookies
Mummy Brownies
Halloween Dunkaroo Dip
Halloween OREOs
OREO Eyeball Pops
Spooky Spider Donuts
Pin This Mummy Cupcakes Recipe for Later!
Nutter Butter Mummy Cupcakes
Celebrate Halloween with this easy Nutter Butter Mummy Cupcakes recipe. This simple recipe delivers spooktacular results every time.
Ingredients
- 6 prebaked cupcakes
- 2 cups buttercream icing
- 6 Nutter Butter cookies
- 4 oz white almond bark (or white candy melts)
- Candy eyeballs
Instructions
- Place the white almond bark in a microwave-safe bowl.
- Melt the almond bark in increments of 30 seconds, switching to 50% power after the first 30 seconds. Stir well between each interval until smooth. This should take about 90 seconds to 3 minutes in total.
- Dip each Nutter Butter cookie fully into the melted candy coating, ensuring it is completely covered.
- Shake off any excess white chocolate.
- Place the coated cookies on a parchment-lined tray and pop them in the fridge for 5 minutes to set.
- Once the candy coating has begun to set on the cookies, pour the remaining chocolate into one of the piping bags.
- Cut a small tip off the end of the bag and zig zag some mummy bandages across the top of each cookie.
- Now is the time to add your candy eyes. You want to add the googly eyes while the chocolate is still wet so that the chocolate can set and act like glue to hold your mummy’s eyes in place.
- Allow the cookies to set completely. If you’re impatient, you can throw them in the fridge to help them set more quickly.
- Add the buttercream frosting to a piping bag or pastry bag fitted with the 1M tip.
- Pipe a swirl of frosting onto the top of the cupcake, starting from the outer edge and working your way up.
- Gently press a Nutter Butter mummy into the side of the frosting on each cupcake.
- Your Halloween Mummy Cupcakes are now ready to be devoured.
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