Low Fat Chocolate Mummy Cupcakes

Name: Low Fat Chocolate Mummy Cupcakes
Yield: 18 servings
Cuisine: American
Ingredients: 18 Super Moist Low Fat Chocolate Cupcakes; 2 cups confectioners' sugar; 1/4 cup light butter (Land O Lakes*); 1 tsp white vanilla extract; 1 tbsp boiling water; 36 m&m's

—·American

Prep—

Cook—

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Skinnytaste

Ingredients

18 Super Moist Low Fat Chocolate Cupcakes

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

5 steps

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.

Progress

0 / 5 steps