Mummy Cupcakes

Serves 36 standard cupcakes


  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup boiling water
  • 300g cherries in Kirsch
  • 1 teaspoon almond extract
  • 1 tsp cornflour- cornstarch mixed with 3 tsp cold water
  • 2 cups unsalted butter room temperature
  • 5 cups powdered sugar
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ cup heavy cream


  1. Prepare two 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add all dry ingredients to a large bowl and whisk together.
  3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  4. Add vanilla to boiling water and add to mixture. Mix well.
  5. Pour into cakes pans and bake at 300 degrees for about 38-40 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  1. Cook cherries and almond extract over stovetop on low temperature, when bubbling, stir in cornflour mixture. Allow cherries to continue cooking over low for about 10 minutes. Once compote has thickened, allow to completely cool down before filling cupcakes.
  1. In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
  2. Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
  3. Add almond extract, vanilla extract, and salt and mix on low until combined.
  4. Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
  5. Turn the speed on the mixer to high and whip for an additional 3-5 minutes until the buttercream is light and fluffy.
  6. If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.

Note: This buttercream makes approximately 4 cups. It will ice approximately 3 dozen cupcakes.

  1. Once the cupcakes have cooled, core them with a cupcake corer. Fill each cupcake with the cherry compote.
  2. Place the candy eyes on the cupcake to create a pair of eyes.
  3. Ice the cupcakes using a #44 icing tip to draw thin strips across the cupcake in various directions. Avoid covering the eyes.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here and here.

Halloween Menu

Finding Halloween dishes that are not only delicious, but kid-friendly was a challenge for me during the planning for my son’s first birthday. He was born on October 23rd, and I’m assuming every year that birthday plans will include something surrounding fall or Halloween. This year I decided to do a “Monster Smash”, with the consideration that most first birthday parties include a smash cake.

A monster themed cake and cupcakes was not that difficult to find, but kid-friendly foods that I could pull off myself, was a bit more challenging. So, after hours of planning and executing (a pretty awesome party), I decided to write this post in the hopes that others would benefit from it.

I also included a few dishes I put together the week of Halloween that might be tasty to include in your next 31st get together or family meal, enjoy!

Spooky Spiderweb Seven Layer Dip

A spooktacular dish to have at your next Halloween bash. Easy to throw together and delicious. Unfortunately there wasn’t any left because it was so darn yummy. Happy Halloween! Recipe here.

Wrapped Up Mummy Dogs

Wow these went quick at my last get together. Easy, delicious, quick, and kid-friendly! A perfect appetizer or pairing for a main dish during an October get together. Let us know how it goes. Recipe here.

Mummy Cupcakes

Cute and delicious! Dark chocolate cupcakes with a cherry compote filling and almond buttercream! Recipe here.

Monster Mac and Cheese

This recipe is simple, yes… but it just makes sense. Kids love mac and cheese! This recipe is easy and my suggestion is to make one box per 4-6 guests depending on whether it is a main dish to fill people up or if it is more like a side. If you want to save yourself some time and prep ahead, make this dish and put it into a crockpot on warm until guests arrive. Recipe here.

Halloween Candy Nachos

What to do with all that leftover Halloween candy, make dessert nachos! A good mix of sweet and salty in a fix. Recipe here.

Chocolate Cheesecake Filled Cupcakes

Servings: 14



  • 130 g flour 
  • ½ cup dutch processed cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup caster (superfine) sugar 
  • ½ cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk

Filling and Frosting

  • 250 g cream cheese, softened
  • 2 ¼ cup icing (confectioners / powdered) sugar, sifted
  • ½ cup thickened (heavy cream
  • 1 teaspoon vanilla extract
  • 85 g unsalted butter, softened (¾ stick)
  • ¼ cup cocoa
  • ¼ teaspoon salt



  1. Preheat your oven to 350F and line your muffin tins with cupcake liners.
  2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
  4. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  5. Add ⅓ of the flour mixture to the wet ingredients until just combined.
  6. Now add half of the buttermilk, mix gently again. Repeat until all the flour and buttermilk is combined. (Do not over mix to avoid dense cupcakes).
  7. Fill cupcake liners about halfway full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out clean they are ready.
  8. Cool in the tin for 5 minutes before turning out onto a cooling rack. Make sure they are completely cool before frosting.

Filling and Frosting

  1. For the cheesecake filling, add the cream cheese, cream, vanilla and half the icing sugar to a bowl and beat using a handheld beater until smooth and creamy.
  2. Use a sharp knife or cupcake corer to cut a hole in the top of each cupcake, then fill each with around 1 teaspoon of the cheesecake filling. Set aside the rest.
  3. In another bowl, beat the butter and remaining sugar until smooth and creamy. Add the leftover cheesecake filling, cocoa and salt and beat just until smooth.
  4. Pipe the frosting on top of your cupcakes.
  5. Optional: Top with graham cracker crumbs, cookie crumbs, or chocolate almond raspberry bark.

Thanks to the original recipe found in here.