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Vegan Chocolate Mummy Cupcakes

Vegan chocolate cupcakes and vanilla cream frosting that look like mummies! Perfect for Halloween!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 cupcakes
Calories:

Ingredients

  • For the Cupcakes
  • Dry Ingredients
  • 2 cups of cake flour
  • ¾ cups of cocoa powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of finely ground sea salt
  • Wet Ingredients
  • ½ cup of coconut sugar
  • ¼ cup of pure maple syrup
  • ½ cup of aquafaba chickpea juice
  • 1 tablespoon of pure vanilla extract
  • ¾ cup of boiling water
  • 1 cup of Silk® Coconutmilk
  • For the Frosting
  • 2 sticks or 16 tablespoons of chilled vegan butter
  • 2 and ½ cups of sifted confectioners’ sugar
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of tapioca starch
  • 1 tablespoon of Silk® Coconutmilk
  • ¼ cup of mini vegan chocolate chips

Instructions

  • Preheat the oven to 350° and line a muffin tin with cupcake papers
  • For the cupcakes
  • In a medium bowl whisk the dry ingredients together until well blended.
  • In a large mixing bowl beat the coconut sugar, maple syrup, aquafaba, and vanilla together on medium high speed until the sugar is completely dissolved. Add half of the flour mixture and beat on low speed, add half of the coconut milk and continue beating until it begins to moisten. Add the second half of the flour mixture and milk and beat until just combined. Carefully add the boiling water and beat until just combined. The batter will be thin.
  • Fill the muffin tins ¾ full and bake for twenty five minutes or until a toothpick comes out clean when inserted.
  • Cool on a wire rack for ten minutes and remove the cupcakes from the muffin tin and cool completely.
  • For the frosting:
  • In a large mixing bowl beat the vegan butter until it begins to look creamy. Add the confectioner’s sugar, vanilla, tapioca starch, and coconut milk and beat on high until smooth and creamy. Add more milk if necessary, but remember that you’re going to use a piping bag so it should be stiffer than frosting that you’d spread on top of a cupcake.
  • To decorate:
  • Use a thin flat decorating tip. Attach the tip to the pastry bag and fill the bag half full. Squeeze the frosting toward the bottom of the bag toward the tip and twist the top shut. Squeeze the frosting out in a line around the bottom edge of the cupcake. Overlap the frosting to look like mummy fabric. Leave room for the eyes. Put two dots of frosting where the eyes should go and put a mini chocolate chip in the center of each eye. Use the chocolate chips to make a mouth.
  • Use your creativity! There’s no wrong way to make these.
  • Enjoy!