Chocolate Oat Mummy Cupcakes

Indulge in spooktacular sweetness with Chocolate Oat Mummy Cupcakes – a hauntingly delicious treat for Halloween festivities!

*values are estimated and subject to change

Ingredients:

For the Cupcakes:

• 200g plain flour
• 25g cocoa powder
• 150g caster sugar
• 1 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt
• 150ml oat milk (made with Milky Plant)
• 80ml oil
• 1 tsp vanilla
• 1 1/2 tsp apple cider vinegar
• Oat pulp (after processed by Milky Plant)

For the Icing/Decoration:

• 50g dairy-free butter
• 100g icing sugar
• 1/4 tsp vanilla
• Oat milk - to loosen the icing, as required (made with Milky Plant)
• Sugar eyes (to decorate)

Instructions:

For Cupcakes:

1. Preheat the oven to 180°C (350°F).
2. Line a cupcake tin with 12 cupcake cases.
3. In a large bowl, mix together the flour, cocoa, sugar, baking powder, bicarbonate of soda, and salt.
4. Separately, combine the oat milk, oil, vanilla, apple cider vinegar, and oat pulp.
5. Pour the wet mixture into the dry ingredients and fold them together until well combined.
6. Divide the cupcake batter evenly between the 12 cupcake cases.
7. Bake for 20 minutes.
8. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before decorating.

For Icing/Decoration:

1.  In a separate bowl, beat the dairy-free butter until it becomes pale and smooth.
2. Gradually add the icing sugar to the butter, mixing well.
3. Add the vanilla and continue to beat until the icing becomes fluffy.
4. If needed, add small amounts of milk to the icing until you achieve a soft piping texture.
5. Transfer the buttercream to a piping bag fitted with a flat nozzle (e.g., Wilton 150).
6. Pipe a small amount of buttercream on the back of two sugar eyes and stick them onto a cupcake.
7. Pipe strips of buttercream all over the cupcake to resemble the bandages of a mummy.

Chocolate Oat Mummy Cupcakes Recipe Video