Halloween Healthified Mummy Cupcakes
After trying to find a chocolate cupcake recipe that wasn’t loaded with sugar, and not having much success, we decided why not create one of our own.
Our Halloween Healthified Mummy Cupcakes are bursting with chocolate flavor, covered with a sweet and rich cream cheese frostingand decorated as a mummy face. This cupcake has 1/3 of the sugar amount that most chocolate cupcakes have, but tastes just as delicious. We also snuck in 2 cups of shredded zucchini, swapped out the traditional processed sugar with organic unrefined sugar and coconut sugar, utilized organic, unrefined coconut oil instead of vegetable oil, and subbed in Wacky Apple applesauce for half of the oil amount to give it even more added sweetness without adding more sugar.
These cupcakes are a perfect addition to a Halloween party and will ensure that your kids don’t go into sugar overload but will still enjoy a festive and delicious treat.
Halloween Healthified Mummy Cupcakes:
Makes 24 cupcakes
- 2 cups shredded zucchini
- 3 eggs
- 1/2 cup organic sugar
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/2 cup Wacky Apple Golden Applesauce
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
Cream Cheese Frosting:
- 1 8oz package of cream cheese, room temp
- 1/2 cup unsalted butter, room temp
- 1 cup organic powdered sugar
- 1 teaspoon vanilla
- other ingredients: chocolate colored candies to use as mummy eyes
Preaheat oven to 325 degrees. Line a cupcake pan with 24 muffin liners. Set aside.
In a large bowl, combine the zucchini, eggs, sugar, oil, applesauce and vanilla. Mix well. Add the flour, cocoa powder, baking soda, salt and baking powder. Spoon the batter into the prepared pan and fill each cup approximately 1/2 way.
Bake for 25 minutes or until a toothpick inserted into the center of the cupcake comes back clean. Remove from oven and cool.
To make the frosting; combine the cream cheese and butter in a medium sized bowl and with an electric mixer, beat until creamy. Add the powdered sugar and vanilla and continue beating until smooth and whipped.
Wait until cupcakes are cool to frost. Pipe the frosting onto the cupcake to create mummy “wrap”. Place two chocolate candies on top of the frosting for eyes. Store cupcakes in the refrigerator to keep the frosting from melting. Will keep for 2-3 days.