October 26, 2017

Our CHOCOLATE HALLOWEEN MUMMY may be SWEETER than the original movie mummy, but we think it’s almost as SCARY! Time for a REVIVAL of this classic!mummy


Here’s how to make our Chocolate Halloween Mummy!

For 2 mummies:

12 unfrosted chocolate cupcakes baked in brown paper liners

1 can (16 ounces) vanilla frosting

14 marshmallows

4 rolls strawberry fruit by the foot (Fruit by the Foot)

1 teaspoon cocoa powder

1 cup chocolate cookie crumbs (Oreos)

  1. Using scissors cut the marshmallows in half through the flat ends. Cut 1 of the halves on the diagonal into 2 triangles for the noses. Cut one of the halves lengthwise, into 2 strips for the eyebrows. Cut the fruit leather into 3 inch long pieces. Cut each piece of fruit leather, lengthwise, into uneven thin strips.
  2. Spoon ¼ cup of the vanilla frosting into a ziplock bag. Press out the excess air and seal the bag. Spread a thin layer of vanilla frosting on top of the cupcakes. Arrange 6 cupcakes in the shape of a mummy; 1 for the head, 2 for the arms and then 3 in a row for the body and feet (see photo). Repeat with the other 6 cupcakes. Spoon the remaining vanilla frosting into a small bowl, cover with plastic wrap.
  3. Place the marshmallow halves (flat side down) on top of the cupcakes  to make the shape of the crossed arms, the body, and the legs (see photo). Place one of the triangles with the wide end down vertically in the center of the face. Add one of the strips horizontally above the nose for the eyebrow. Place the red fruit leather strips randomly over the cupcakes (see photo). Use a dab of water to help them stick if needed. Place the cupcakes in the freezer for about 15 minutes to firm slightly.


  1. Heat the bowl of vanilla frosting in the microwave, stirring frequently, until it is the texture of slightly whipped cream, 10 to 15 seconds total. Holding a chilled cupcake by its paper liner, dip it into the frosting just up to the edge of the liner and allow the excess frosting to drip back into the bowl. Carefully invert the cupcake and place on a cookie sheet. If the frosting becomes too thick microwave it for several seconds, stirring frequently. Repeat to coat all of the cupcakes with frosting.
  2. Microwave the bag of vanilla frosting for 3 to 4 seconds or just enough to soften the frosting. Massage the bag of frosting and snip a small corner (1/8-inch) from the bag. Drizzle thin lines of frosting on top of the cupcakes, crosswise, to look like bandages.
  3. Reassemble the cupcakes on a serving platter to look like the mummy. Lightly dust the top of the cupcakes with the cocoa powder. Add the chocolate cookie crumbs around the base of the cupcakes to look like dirt.


For spider webs and flies:

6 unfrosted chocolate cupcakes baked in brown paper liners

12 unfrosted mini chocolate cupcakes baked in brown paper liners

1/2 cup canned vanilla frosting

1 can (16 ounces) dark chocolate frosting

Black food coloring (McCormick)

18 chocolate-coated raisins (Raisinettes)

36 sliced natural almonds

1 tube (4.25 ounces) orange decorating frosting

  1. Spoon the vanilla frosting into a ziplock bag. Press out the excess air and seal the bag.
  2. Tint the chocolate frosting black with the black food coloring. Spread the tops of the regular and mini cupcakes with the black frosting. Snip a small corner, (1/16th-inch) from the bag with the vanilla frosting. Starting in the center, pipe a spiral line over the top of the cupcake. Lightly drag a toothpick through the frosting from the center to the outer edge of cupcake to make the spider web. Repeat with the remaining cupcakes.
  3. Place the chocolate covered raisins randomly on top of web cupcakes. Add an almond slice on either side of the candy for wings. Pipe 2 dots of orange frosting on top of the candy for the eyes.

We hope you get WRAPPED UP in HALLOWEEN FUN!

Happy Haunting,

Alan and Karen

You Might Also Like