Other

Cupcake graveyard recipe

Cupcake graveyard recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Fairy cakes

These easy peasy cupcakes are great at Halloween! I always bring these ghoulish treats to kiddie parties. You can use your favourite chocolate cupcake recipe to make these cakes from scratch, if desired.

108 people made this

IngredientsServes: 24

  • 1 (500g) box devil's food or chocolate cake mix
  • 800g chocolate icing (shop bought, or your favourite recipe)
  • 150g digestive biscuit crumbs
  • 24 Nice biscuits, or any oval or rectangular shaped biscuit

MethodPrep:35min ›Cook:25min ›Ready in:1hr

  1. Prepare and bake cake mix according to packet directions for cupcakes.
  2. Ice the cooled cupcakes with 3/4 of the icing.
  3. Fill a pastry bag, fitted with a plain tip, with remaining icing. Write R.I.P. on each biscuit, towards one end. Stand a decorated biscuit on top of each cupcake so that it looks like a grave marker. Sprinkle digestive crumbs over the iced cupcakes, to look like dirt. Serve!

To make from scratch...

Video

How to decorate Halloween cupcakes

Recently viewed

Reviews & ratingsAverage global rating:(101)

Reviews in English (68)

Great for our halloween party-10 Nov 2011

Thanks Liz, they are great but I'm not sure that we could sell them at buycake.co.uk though! Maybe we should have a competition for the weirdest cupcake?-08 Apr 2009

by Muffin Mom N Garlic Girl

My Husband and I made these for our sons 1st grade Halloween party yesterday. They were such a hit!! And so easy to make. My previous cupcake decorations took a few hours to create but this was so cute and simple.I used Milano cookies for the tombstones and wrote RIP in black with little orange crosses I also added a little candy pumpkin next to the grave. The looked and tasted great. I also used french vanilla cake mix instead of chocolate because it tastes so much better.-01 Nov 2007


Plan your meals, build your digital pantry, save recipes, and more!

  • 1 package (2-layer size) white cake mix
  • 1 teaspoon McCormick® All Natural Pure Vanilla Extract
  • 1 1/4 teaspoon McCormick® Black Food Color
  • 2 containers (16 ounces each) vanilla frosting
  • 24 oval shaped cookies, such as Pepperidge Farm® Milano® Cookies
  • Assorted decorations, such as chocolate sprinkles and miniature chocolate chips

Key Products


Pepperidge Farm® Milano® Cookies

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

©2021 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Unfortunately, Campbell’s Kitchen no longer supports account login. If you have not logged into your Campbell’s Kitchen account within the past 2 years, your account information has been deleted. However, exciting news: We are working on a new and improved user experience!

If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.

Keep an eye on our Campbell’s newsletter for more details! (Subscribe here)


Graveyard Halloween Cupcakes

These graveyard halloween cupcakes are made with your favorite sugar cookie, cupcakes (you can even take a shortcut and use store-bought), royal icing, and chocolate cookie crumbs. Finally, a kitchen project the kids won’t help making!

Adapted from Annie Rigg | Halloween Treats | Ryland Peters & Small, 2012

These adorable—and not crazily intensive—graveyard Halloween cupcakes are deceptively easy to make. The cupcakes and frosting can be homemade or store-bought. Same goes for the cookie dough you use for the gravestones. And you can enlist the kids’ help in decorating the cookies and in crushing store-bought chocolate sandwich cookies to make the graveyard dirt. To give the graves an extra-spooky look, add any creepy candy you can find. You got this, mom.–David Leite


Chocolate graveyard cupcakes: An adorable treat with a surprise inside

Let’s be honest here, the best part about Halloween is all the spooky treats! Peeled grapes for eyeballs, spaghetti for intestines &mdash food that both horrifies and tastes delicious!

These chocolate graveyard cupcakes are easy to make, incredibly delicious and come with a spooky surprise! Coffins!

The cupcakes themselves come together in a pinch. I used individual Kit Kat Bites for the coffins, and Milano cookies for the tombstones. You can find these at your local grocery store.

Image: Christina Ozon/SheKnows

First, you’ll want to start with any chocolate cake mix, or your favorite chocolate cupcake recipe. I prefer Devil’s Chocolate &mdash very Halloween-appropriate &mdash for a rich flavor. Bake the cupcakes as per the instructions on the box or recipe.

Make sure they cool completely before you start cutting them, or you will have a mess on your hands!

You’ll want to make two incisions in the cupcake, using the picture below as a diagram. One long, deep line to place your cookie inside to be the tombstone, and a circle that will be the hole for your coffin!

Image: Christina Ozon/SheKnows

Make sure to cut the circle at an angle, so it makes a cone. You’ll want to save the “cap.”

Image: Christina Ozon/SheKnows

Place the Kit Kat piece &mdash your “coffin” &mdash inside the hole.

Image: Christina Ozon/SheKnows

Place icing on the bottom of the cap, and re-seal to hide the coffin.

Image: Christina Ozon/SheKnows

Carefully wedge the tombstone cookie into the other incision you made with the knife. If it breaks the cupcake a little, it’s OK! We can hide that delicious mess with icing.

Image: SheKnows

You can use any chocolate icing you like to frost the cupcake. Make sure to hide any cracks or lines. If you really want to get creative, you can use green decorating icing to make grass on the edges.

Image: Christina Ozon/SheKnows

Now, the dirt for our grave. You can use crumbled cookies or an extra cupcake.

Image: Christina Ozon/SheKnows

Last, but not least, our ghosts. Made from whipped cream, with chocolate chips for eyes, they are adorably spooky!

Image: Christina Ozon/SheKnows

There you have it &mdash the perfect Halloween spooky treats! They’re delicious!

Image: Christina Ozon/SheKnows

And contain a spooky surprise!

Image: Christina Ozon/SheKnows


Do Graveyard Cupcakes Expire?

Homemade cupcakes, depending on ingredients, tend to have a shelf life of 1-2 days.

Ensure that they are properly stored in an airtight container or wrapped with plastic wrap. This locks in the freshness.

If you place the cupcakes in the fridge, they generally can last 2-4 days.

You can also freeze cupcakes for up to 4 months but do not decorate them prior to freezing them. Let them thaw and then decorate.


Directions

1. Preheat the oven to 350ºF. Line two 12-cup standard muffin tins with paper cupcake liners.

2. Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.

3. Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

4. While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.

5. Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.

6. Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.

1. Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.

Decorations

1. Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.

2. To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.

3. To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.

4. To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.

5. To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.


Graveyard Halloween Cupcakes

Before we get start on this cupcake recipe, let me just say…I am definitely NOT a baker and I totally suck at doing fancy cake decorations with icing.

So these graveyard Halloween cupcakes are meant for all of you who are like me. You want the easy version of the cool Halloween cupcakes.

My inspiration for these cupcakes was this graveyard brownies recipe from culinaryginger.com that I found on Pinterest.

I think it looks awesome, but I know from experience that I would never get the grass to look like that using frosting.

And any attempt I would make to create proper-looking tombstones would probably look so bad they would end up in the garbage can.

Fortunately, Milano cookies are the perfect shape for tombstones and make a great edible Halloween cupcake topper!


Tips when using buttercream frosting:

  • Use the buttercream frosting as soon as you make it. If it is left out waiting to be used it will start to get too soft and make it hard to pipe.
  • If you do decide to make the frosting ahead of time place it in the refrigerator then before you are about to use it allow it to soften. Placing it in the refrigerator will make the frosting hard so it will need to soften a little before using it. Do not allow it to get too soft.
  • When making the frosting make sure that the butter is softened not melted. If it is melted it will create a very runny frosting.

Now what makes these cupcakes into Halloween cupcakes are the little extra details like the gravestones, the dirt, and the gummy worm.

Here is where you can find the products we used:

    . We got this at Joann Fabrics on sale for $2. It is regularly $4 but if you use their app they have a lot of coupons that you can use for a discount.
  • Halloween Oreos. Regular Oreos are fine too but since we were making Halloween cupcakes we thought that the Halloween Oreos just fit better.
  • White chocolate. For this, we just used regular white chocolate chips that we found at the grocery store. . This is will dye the white chocolate gray to make a more tombstone appearance.
  • Gummy Worms. We found these at Target for $2. You can use whatever kind of gummy worms you want. They can be regular ones like we used or the sour ones even.

We hope that you enjoy these cupcakes. We had so much fun making them and can’t wait to share with you our other holiday recipes.


Preparation

Step 1: Preheat oven to 180°C (fan oven 170°C)/350°F/Gas Mark 4 180°C/350°F/Gas Mark 4180°C/350°F/Gas Mark 4180°C/350°F/Gas Mark 4. Place 12 cupcake cases into a cupcake tin. Put all the cupcake ingredients except the hot water into a bowl and fold until everything is evenly mixed. Carefully add the boiling water and mix with a hand whisk, until the mixture is a smooth consistency.

Step 2: Put the cupcake mix into the cupcake cases - this is a very liquid batter so it may be easier to pour with a jug. Bake the cupcakes for 30 minutes, once cooked the cupcakes should be well risen and firm to touch. Leave to cool.

Step 3: To make the meringues: Turn up the oven to preheat at 220°C. Place 120g of caster sugar on a baking tray lined with greaseproof paper and heat for 5 minutes. While the sugar is in the oven, Make up the Egg White Powder as directed on pack Make up the Egg White Powder as directed on pack make up the Egg White Powder as directed on pack and whisk until the egg whites form stiff peaks - be careful not to over whisk the egg white.

Step 4: After 5 minutes remove the sugar from the oven and turn the oven temperature down to 100°C. Whisk the hot sugar into the egg whites 1 tbsp at a time. Once all the sugar is added whisk the meringue mixture until it is stiff, white and glossy.

Step 5: Divide the meringue mixture into 4 bowls - add a few drops of Jet Black Gel Food Colour to one bowl to make a grey colour, add Lime Green Gel Food Colour to another bowl, add Ultra Violet Gel Food Colour to another bowl and leave one bowl with no colour added. Carefully fold in the Gel Food Colour. Place each meringue mixture into a disposable piping bag and cut the end of each bag no bigger than a 5p piece.

Step 6: Use a flat baking tray lined with greaseproof paper and pipe your decorations: For the tombstones pipe an arch then a straight line to join. Fill in the middle with more meringue, with the grey meringue mix. For the snakes pipe a wiggly line with the green meringue mix. For the bones, pipe two dots then a straight line, then 2 more dots at the other end, with the meringue mix with no added colour. For the ghosts, use the purple meringue mix, cut a larger hole in the bag (around 50p piece size) and pipe a large kiss then a smaller kiss on top (for the head).

Step 7: Bake your meringues for 30 minutes or until the meringue is cooked and comes off the tray in one piece without sticking.

Step 8: To decorate: Once the meringues are cooled, use the Red Writing Icing to pipe oval eyes and mouths on the ghosts, ovals for eyes on the snakes and 'RIP' on the tombstones. Using the Green Writing Icing, pipe some zigzag lines down the length of the snakes.

Step 9: Crumble 2 cupcakes into a bowl. Using Easy Swirl Chocolate Icing, pipe swirls onto each cupcake. Then add some chocolate cake crumble 'soil' to each and stick in your meringue tombstones/snakes/ghosts into the top.