Mummy muffins

Photo credits: ALBERTI & WEGO GBR

Ingredients for 12 muffins

  • 150 g Mestemacher Westphalian pumpernickel
  • 225 g butter
  • 550 g bittersweet chocolate
  • 4 eggs
  • 200 g white granulated sugar
  • 150 g light brown sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. baking powder

For the frosting:

  • 100 g butter (room temperature)
  • 300 g icing sugar
  • 200 g cream cheese
  • candy eyes

Additionally, a piping bag with a square-shaped spout and a cupcake liner


  1. For the muffins, melt the butter and bittersweet chocolate in a double boiler. Mix the eggs, both sugar varieties and vanilla extract in a large bowl. Stir in the chocolate mixture. Chop up the pumpernickel in a food processor, add the baking powder and mix well.
  2. Line a muffin tray with paper cupcake liners. Spread the dough evenly and bake at 180 C° for 30-35 minutes. Allow the muffins to cool completely in the baking tin.
  3. For the icing, mix the butter in a food processor for about 2 minutes until creamy. Add the icing sugar little by little and continue beating. In a final step, fold in the cream cheese. Pour the mixture into the piping bag and refrigerate for 15-30 minutes before use.
  4.  Place the candy eyes on the muffins for decoration. Use the piping bag to draw the mummy threads.