Graveyard Cupcakes #SundaySupper
 
Prep time
Cook time
Total time
 
Rich, decadent chocolate cupcakes topped with a sweet vanilla buttercream frosting topped with simple to make Halloween decorations.
Author:
Recipe type: Cupcakes
Cuisine: American
Serves: 12 cupcakes
Ingredients
  • Cupcakes:
  • 1 cup + 2 tbsp. all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ¼ tsp. baking soda
  • ½ tsp. salt
  • ¾ cups Dixie Crystals Pure Cane Sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • ¾ cup milk (I used non-fat)
  • ½ cup unsalted butter, melted and cooled
  • 12 black cupcake liners
  • Frosting:
  • 2 sticks (1 cup) butter, room temperature
  • 3 ½ cups Dixie Crystals Powdered Sugar
  • 1 tbsp. vanilla extract
  • 3 - 5 drops green food coloring
  • Decorations:
  • 12 pumpkin candies or 12 Gummy Skulls
  • 9 chocolate sandwich cookies, with center frosting removed
  • 12 oblong cookies to make tombstone (I used Milano’s)
  • 1 black frosting pen to write RIP on cookie
  • 12 Halloween Signs (optional)
Instructions
  1. To make cupcakes:
  2. Preheat oven to 350 degrees.
  3. Line a standard muffin pan with cupcake liners; set aside.
  4. In a bowl sift together flour, cocoa powder, baking soda and salt; set aside.
  5. In a large bowl, whisk together the Dixie Crystals Pure Cane Sugar and egg until smooth. Add vanilla extract, milk and butter. Mix until well combined. Mix in flour mixture until no lumps remain.
  6. Evenly divide the cupcake batter into the prepared cupcake baking pan. Bake in oven for 15 - 18 minutes. Insert a toothpick to the center of the cupcake. If it comes out clean, it is done.
  7. Let cupcakes cool in pan for 10 minutes. Take out of pan and put on a cooling rack to cool completely.
  8. While cupcakes are cooling you can prepare the decorations.
  9. For the dirt: Take the frosting out of the center of the chocolate sandwich cookie. Discard the frosting (or eat it) and take the chocolate cookie wafers and pulse in a mini food processor or place in a baggie and with a rolling pin, roll over cookies until a fine powder.
  10. For the tombstone: With a serrated knife; cut off the bottoms of the oblong (Milano's) cookie to make a flat edge. I put the cookie next to the cupcake to see what size would look best. I cut off about a ½". With the black frosting pen, write RiP on the tombstone.
  11. To make frosting:
  12. In a large mixing bowl, beat together softened butter, Dixie Crystals Powered Sugar, and vanilla extract; until a creamy constancy; about 3 minutes. Add 4 - 5 drops of food coloring to get the green color you desire; make sure it is beat in well.
  13. To put together cupcakes:
  14. Frost the cupcakes with a butter knife. Add a small slit in the back of the cupcake and add the tombstone. Take ½ teaspoon of the dirt (pulsed chocolate cookie) and lay in the front of the tombstone. Add the pumpkin or gummy skull near the tombstone. Place Happy Halloween sign into cupcake.
Notes
I had plenty of leftover frosting and cookie crumbs (The dirt). Just make use for another purpose.
Recipe by Peanut Butter and Peppers at https://www.peanutbutterandpeppers.com/2016/10/16/graveyard-cupcakes-sundaysupper/