Name: Chocolate Madeleine Mummies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: ⅝ cup unsalted butter (140 grams); ⅕ cup dark chocolate, chopped (34 grams); 1 teaspoon vanilla extract; 2 large eggs; 1 ½ tablespoons honey (30 grams); ½ cup granulated white sugar (80 grams); 2 ½ tablespoons whipping cream; ½ cup pastry flour, sifted (56 grams); ⅓ cup almond flour, sifted (30 grams); ⅓ cup cocoa powder (30 grams); 1 teaspoon baking powder (8 grams); ½ cup white chocolate, melted; 32 small candy eyes

Jump to Recipe· 4.9 from 56 reviews

If you’re looking for a fun twist on a classic treat that doubles as a cute Halloween snack, you’re in for a real treat with this Chocolate Madeleine Mummies Recipe. These little delicate cakes are infused with rich chocolate flavor and decorated to look like adorable mummies, perfect for spooky gatherings or a cozy night in with friends. Trust me, once you try this recipe, it’ll be your go-to Halloween baking project!

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Why This Recipe Works

Deliciously Moist Texture: The combination of butter, dark chocolate, and whisked eggs makes these madeleines incredibly tender and rich.
Perfect Balance of Flavors: Cocoa powder and almond flour add depth, while honey brings a subtle sweetness that complements the chocolate perfectly.
Fun, Easy Decoration: Using melted white chocolate and candy eyes turns ordinary madeleines into Halloween mummies effortlessly.
Great Make-Ahead Treat: These mummies store well and maintain flavor, making them ideal for parties or last-minute celebrations.

Chocolate Madeleine Mummies, Halloween madeleine cakes, spooky chocolate treats, festive Halloween desserts, mummy-themed baked goods - The image shows several small, dark brown oval cakes placed on a white marbled surface. Most of the cakes are decorated like mummies with a crisscross pattern of light cream-colored icing draped over them in thin, ribbon-like lines. Each decorated cake has two small, round white candy eyes with black dots in the center, placed near the top. One plain cake without decoration is visible, showing a ridged texture on top. There is a cooling rack partially in the top left corner with a few cakes on it, and a small sprinkle of cocoa powder is scattered near the cakes. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Madeleine Mummies Recipe uses simple but thoughtfully selected ingredients that harmonize beautifully. Each component plays a key role, from the texture to the flavor, so grabbing quality ingredients will really pay off here.

Chocolate Madeleine Mummies, Halloween madeleine cakes, spooky chocolate treats, festive Halloween desserts, mummy-themed baked goods - Flat lay of glossy dark chocolate chunks with a rich deep brown color, creamy pale yellow unsalted butter blocks, smooth white chocolate pieces glowing softly, golden honey drizzles shimmering slightly, fresh large eggs with smooth brown shells, fine light almond flour mounds with a soft texture, velvety dark cocoa powder heaps in rich reddish-browns, and tiny round candy eyes with bright white backgrounds and black pupils scattered playfully, all arranged naturally with gentle overlaps and seasonal charm, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Provides rich moisture and a tender crumb; make sure it’s fresh for the best flavor.
Dark Chocolate: Adds a deep chocolate intensity; melting it together with butter creates a luscious base.
Vanilla Extract: Enhances all flavors with its warm, sweet aroma.
Eggs: Whisked to create lightness and structure without heaviness.
Honey: A natural sweetener that adds subtle floral notes and helps keep the madeleines moist.
Granulated Sugar: Balances sweetness and helps create that tender texture when combined with eggs.
Whipping Cream: Adds a smooth richness that complements the chocolate perfectly.
Pastry Flour: Softer than all-purpose flour, it keeps your madeleines tender and delicate.
Almond Flour: Adds a touch of nuttiness and helps with crumb structure.
Cocoa Powder: Intensifies the chocolate flavor without adding moisture.
Baking Powder: Ensures a gentle rise for that lovely madeleine hump.
White Chocolate (for decoration): Melts smoothly for piping mummy strips.
Candy Eyes: The adorable finishing touch that brings your mummy to life.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe depending on the occasion or what I have on hand. The decorating part is especially fun to get creative with — because let’s face it, those little mummies are as cute as they are delicious!

Variation: For an extra nutty twist, I sometimes swap almond flour with hazelnut flour—I love how it adds a slightly toasted flavor.
Dietary Mods: You can replace granulated sugar with coconut sugar for a more caramel undertone, perfect if you want a less refined sweetness.
Seasonal Flair: Adding a pinch of cinnamon or espresso powder to the batter can add warmth and complexity, especially in cooler months.

Step-by-Step: How I Make Chocolate Madeleine Mummies Recipe

Step 1: Melt the Chocolate and Butter the Easy Way

Start by melting your dark chocolate and unsalted butter together in a small bowl over a water bath. Make sure they combine into a smooth, fairly fluid mixture. Adding vanilla extract here infuses amazing aroma right from the start. Once melted, set this lovely chocolate-butter mix aside to cool slightly while you prep the other ingredients. I always keep an eye on this step — overheating can cause the chocolate to seize, so gentle heat is key.

Step 2: Whisk Eggs and Sugar Gently

In a large bowl, whisk eggs and sugar together until combined. Then add cream and honey, whisking again. To get that smooth consistency without cooking your eggs, place the bowl over a simmering water bath for about a minute while whisking constantly—this melts the sugar and helps incorporate the honey perfectly. Pro tip: don’t hang out over the bath too long or you’ll end up with scrambled eggs, which is definitely not what we’re after.

Step 3: Fold in Dry Ingredients with Care

Sift your pastry flour, almond flour, cocoa powder, and baking powder into the wet mixture. Then gently fold them together using a spatula—you want to preserve the lightness here, so mix just until you see no streaks of flour left. It’s perfectly normal for the batter to be a little thick and stiff at this stage, especially after chilling.

Step 4: Combine and Chill for Success

Now, fold the melted chocolate and butter mixture into your batter in three batches. Cover and refrigerate at least 30 minutes—this step is crucial. Chilling helps the batter firm up and results in a more pronounced madeleine belly once baked. I also pop my madeleine pan in the fridge during this time to keep everything cool and cooperative.

Step 5: Pipe and Bake Perfectly

Brush your madeleine pan lightly with butter and dust with cocoa powder to prevent sticking. Using a pastry bag, pipe the batter into each shell, filling them about ¾ full—you don’t need perfect shapes, madeleine pans are forgiving! For even better results, let your filled pan chill in the fridge for another 30 minutes before baking. Bake at 340°F (170°C) for 8 to 10 minutes. Resist the urge to peek early—the madeleines need that consistent heat for their iconic hump.

Step 6: Decorate Your Mummies

Once cooled on a wire rack, it’s time for the fun part: decorating with melted white chocolate. Fit the chocolate into a small-tipped pastry bag and pipe messy, crosshatch stripes to mimic mummy wrappings. Don’t forget to leave spaces for the candy eyes—stick them on with a dab of white chocolate if needed. If you can’t find candy eyes, I’ve made my own by piping tiny dots of white chocolate and adding smaller dark chocolate dots for pupils—easy and just as cute!

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Tips from My Kitchen

Water Bath Whisking: Keep the bowl moving swiftly over the water—not touching it—to avoid cooking the eggs, which preserves a silky batter.
Chill Twice: Refrigerate both your batter and pan for the best madeleine rise and texture.
Don’t Stress Piping: The batter is forgiving; just get it in the pan without spilling everywhere and you’re good to go.
Customize Eyes: If candy eyes are tough to find, DIY googly eyes with chocolate and white chocolate—they’re surprisingly easy and adorable.

How to Serve Chocolate Madeleine Mummies Recipe

Garnishes

I like keeping it simple with these mummies — the contrasting white chocolate wrappings and candy eyes say it all. But if you want to get fancy, a light dusting of powdered sugar or a few edible glitter sprinkles can add a magical finishing touch, especially for kids’ parties. A few fresh mint leaves on the side add a pop of green and freshness to balance the rich chocolate flavor.

Side Dishes

These Chocolate Madeleine Mummies pair wonderfully with a thick hot chocolate or your favorite spiced tea like chai. I’ve also served them alongside a simple berry compote or fresh fruit salad, which really cuts through the chocolate richness and adds a fresh finish.

Creative Ways to Present

For a Halloween party, I’ve arranged these mummies on black or orange platters surrounded by little pumpkins and dry ice for that spooky fog effect. You can also place each mummy in a mini cupcake liner or wrap them gently in parchment paper tied with twine for an adorable take-home treat. If decorating with kids, let them help pipe the bandages and stick on eyes—it’s a blast!

Make Ahead and Storage

Storing Leftovers

Leftover madeleines keep nicely in an airtight container at room temperature for up to 3 days. I like to layer them between parchment paper to keep the decorations safe and prevent sticking. They stay fresh, moist, and delicious without any special tricks.

Freezing

If you want to freeze Chocolate Madeleine Mummies, freeze them undecorated first on a baking sheet, then transfer to a freezer bag or container. When ready to enjoy, thaw fully at room temperature and decorate with white chocolate and candy eyes fresh. This keeps the mummies looking their best!

Reheating

To warm up leftovers, I place them in a low oven (about 275°F) for 5 minutes—just enough to warm through without drying out. Avoid microwaving as it can melt or distort the decoration, and that mummy look is too cute to lose.

FAQs

Can I use regular all-purpose flour instead of pastry flour in this recipe?

Yes, you can substitute all-purpose flour for pastry flour, but the texture might be slightly firmer and less delicate. Pastry flour has a lower protein content, which gives madeleines their tender crumb. Using all-purpose is fine in a pinch, just be careful not to overmix to keep the cake light.
What if I don’t have a madeleine pan?

If you don’t have a madeleine pan, you can try using mini muffin tins instead. Just adjust the baking time accordingly, and you won’t get the classic hump but still enjoy the delicious flavors. Alternatively, making plain chocolate cupcakes and decorating them like mummies is a fun workaround.
How do I make homemade candy eyes if I can’t find store-bought ones?

Simply pipe small dots of melted white chocolate onto parchment paper and, after they set slightly, add smaller dark chocolate dots in the center for pupils. Let them harden in a cool place. They’re super easy to make and look adorable!
Can I make these Chocolate Madeleine Mummies ahead for a party?

Absolutely! You can bake the madeleines a day or two ahead and store them in an airtight container. Decorate them the morning of your event for the best look, or if time is tight, decorate and chill them the night before—they keep quite well.

Final Thoughts

This Chocolate Madeleine Mummies Recipe has become a seasonal favorite for me—not just because they’re adorable and delicious, but because making them feels like a fun little ritual every fall. They’re simple enough for a weekday treat but impressive enough to serve guests, and I really hope you enjoy the process as much as the tasty results. So, grab your pan, melt that chocolate, and let’s celebrate Halloween with these charming little mummies—you won’t regret it!