Chocolate Mummy Cupcakes

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These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn’t these be so cute to bring to a Halloween party!

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!Chocolate Mummy Cupcakes

A few great scary additions to these low fat Mummy Cupcakes are Spooky Spider Cupcakes,  Mummy Cake Balls and Meringue Ghost Cookies or cupcake toppers.

Friday I posted a recipe for Super Moist Low Fat Chocolate Cupcakes, and I promised you the recipe for the vanilla icing. For these mummies, this recipe makes enough for about 18 cupcakes, depending how thick you pipe it on but if you just want to drizzle it on like I did on my previous cupcake post (see photo below), 1/2 of the icing should be more than enough for 24 cupcakes.

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

You can bake the cupcakes the night before and decorate these the next day. I would frost them the same day you plan on serving them for best results. The frosting will keep in the refrigerator in a piping bag for several days. If you refrigerate it, let it get to room temperature before piping.

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

The cute fondant ghosts pictured above can be found on Ambrosia Baking.

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

More Halloween desserts and snacks you might enjoy:

These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!
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2 from 1 vote
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Low Fat Chocolate Mummy Cupcakes

165 Cals 1 Protein 32 Carbs 3.7 Fats
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Yield: 18 servings
COURSE: Dessert
CUISINE: American
These are healthy Chocolate Mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

Ingredients

For the Vanilla Frosting:

  • 2 cups confectioners' sugar
  • 1/4 cup light butter, Land O Lakes*
  • 1 tsp white vanilla extract
  • 1 tbsp boiling water

For the eyes:

  • 36 m&m's

Instructions

  • Start with my basic Super Moist Low Fat Chocolate Cupcakes recipe, without the chocolate frosting.
  • When cooked and cooled you can decorate with the frosting.
  • For the frosting: combine confectioners' sugar, melted light butter, vanilla and enough water to achieve frosting consistency, starting with 1 tbsp and adding more if needed.
  • Place frosting into a piping bag, cut the tip off and pipe onto cupcakes. (no need for a fancy tip unless of course you want to use one!)
  • While frosting is still wet, press 2 m&m's (letter side down) of the same color on each cupcake to create the eyes.

Notes

*Note: Some "light" butters have yellow coloring added which will effect the color of the icing, Land O Lakes Light is a good option. Also, dark vanilla will effect the color, use clear to keep it white.

Nutrition

Serving: 1cupcake, Calories: 165kcal, Carbohydrates: 32g, Protein: 1g, Fat: 3.7g, Saturated Fat: 0.5g, Cholesterol: 0.1mg, Sodium: 301mg, Fiber: 1.5g, Sugar: 23.5g
WW Points Plus: 4
Keywords: Chocolate Mummy Cupcakes, easy halloween desserts, halloween cupcakes, healthy halloween desserts, low fat cupcakes

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75 comments

  1. I have made a ton of your recipes and loved them all! But never the sweets because I am a baker and a cake maker so I usually don’t lighten up those. But I wanted to try these out this year and I have to say I didn’t like them at all and had to trash the whole lot of them. I used 100% pumpkin and they turned out mushy. I am at high elevation so ended up adding more flour to compensate for that but still were not good texture and definitely tasted like pumpkin to me. I will try again and maybe use a little less pumpkin to see how that works because I so wanted these to be good.

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  3. Is it possible to create the cupcakes but using a sugar substitute instead such as Splenda? 

  4. Gina, can you give us the SP value for these cupcakes or include the saturated fat count so we can calculate ourselves? I want to make these ASAP, they look so delicious!

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  10. I Love That! very very Cool

  11. for a large group, I am going to make mini cupcakes and use the mini candies for the eyes. I think I will use the regular vanilla as I dont have the other and besides, mummies are old so their cloth would be "yellowed" too 🙂

  12. Love these Gina!!

  13. i m getting very tempted 2 eat dis….. 🙂