Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 1 ¾ cups (350g) Granulated Sugar
  • ¾ cup (65g) Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Soda
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • ¾ cup (180ml) Whole Milk, room temperature
  • ½ cup (120ml) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • ¾ cup (180ml) Hot Brewed Coffee
  • 4 oz (113g) Cream Cheese, softened
  • 2 tablespoons Unsalted Butter, softened
  • 1 cup (120g) Powdered Sugar, sifted (for filling)
  • ½ teaspoon Vanilla Extract (for filling)
  • 1 cup (226g) Unsalted Butter, room temperature (for frosting)
  • 3 ½ cups (420g) Powdered Sugar, sifted (for frosting)
  • 3-4 tablespoons Heavy Cream or Milk
  • 1 teaspoon Vanilla Extract (for frosting)
  • ⅛ teaspoon Salt (for frosting)
  • 24 Edible Candy Eyes

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Whisk until just combined; the batter will be thick.
  4. Carefully pour in the hot coffee (or hot water) and whisk until the batter is smooth and thin. It will be very runny.
  5. Divide the batter evenly among the 12 liners (fill about ⅔ full). Bake for 20–22 minutes, or until a skewer inserted into the center comes out clean. Cool completely on a wire rack.
  6. Prepare the Cream Cheese Filling: Beat softened cream cheese and 2 tablespoons of butter until smooth. Gradually add 1 cup of sifted powdered sugar and ½ teaspoon vanilla. Beat until light and fluffy. Chill slightly to firm up.
  7. Core the cooled cupcakes by removing a small cone from the center using a corer or knife, leaving about ½ inch space from the bottom.
  8. Pipe or spoon the cream cheese filling into the empty cavities of each cupcake.
  9. Make the Vanilla Bandage Frosting: In a mixer, cream 1 cup of butter until pale. Gradually add 3 ½ cups of sifted powdered sugar, alternating with the heavy cream/milk, vanilla, and salt, beating until light and fluffy. Place this frosting into a piping bag fitted with a small round tip.
  10. Pipe irregular, crisscrossing lines of the vanilla frosting across the top of each filled cupcake to mimic mummy bandages, leaving small gaps for the eyes.
  11. Decorate by gently pressing two edible candy eyes into the gaps between the piped strips.