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These Graveyard Cupcakes are the perfect fun and spooky addition to any Halloween party this year. They have a soft and delicious chocolate cupcake with chocolate buttercream Oreo soil and a chocolate gravestone or bones on top.
Reasons To Love This Recipe
The best ever Chocolate Cake! This recipe has the most delicious chocolate cake recipe ever! Made using the same recipe as my Chocolate Overload Cupcakes you are guaranteed to love this chocolate cupcake.
These Graveyard Cupcakes are decorated using an Oreo Crumb on top. The Oreo crumb is the perfect topping for these chocolate cupcakes.
They are decorated using a grey, white chocolate tombstone which is surprisingly easy to make, and I have even included the instructions to give the tombstones a marble effect.
Before You Start Baking
So, before you start baking you want to line your muffin tray with cupcake cases. I use these baking cups from Iced Jems. They are super pretty and come in so many different colours and designs
You also need to preheat your oven. This way the oven will be the correct temperature for baking and the cupcakes will bake at the correct speed.
To Make The Cupcakes
To start making the cupcakes we need to cream together the butter and sugar.
In this recipe I used light brown sugar instead of caster sugar. I just find in chocolate cupcakes the light brown sugar gives them a slightly caramelly flavour too. You can use Caster Sugar instead of the light brown sugar the choice is completely up to you. It won’t affect the bake or texture of the cupcakes.
To cream them together mix the butter and sugar together until they are completely combined and pale in colour.
Now add in the remaining ingredients and mix until they are fully incorporated.
Divide the mixture into your cupcake cases. Everyone has their own way to do this, but I find the easiest way is by using a small ice cream scoop. This way I know that each cupcake has the same amount in it.
Once you have split the mixture into each cupcake case bake them in the oven for 15-20 minutes.
How Do I Know The Cupcakes Are Baked?
There are a few different ways to tell that the cupcakes are ready. If you gently press down on the top of the cupcake it should spring back when you remove your finger. If it doesn’t pop them back into the oven for 3-4 minutes and test them again.
Another way to tell if they are ready is by using a cake tester. Test the thickest part of the cupcake and if they tester comes out clean, they are ready. If there is still cake batter on them then put them back into the oven for 3-4 minutes. Repeat until the skewer comes out clean.
Leave the cupcakes too cool in the muffin tin for 10-15 minutes before transferring onto a wire rack to cool fully.
While the cakes are cooling make the chocolate gravestones. I used this Wilton Chocolate Mould.
Add ¾ of the white chocolate to a heatproof bowl and melted in the microwave on 20 second bursts, stirring after each burst in the microwave until it is completely melted and smooth.
Add the remaining white chocolate and mix until it is completely melted too. If you have bones in your mould fill these with the white chocolate before adding the food colouring. Add a small amount of grey food colouring to the chocolate.
You need to use a food colouring that doesn’t contain any water or else it will end up seizing the chocolate.
Once you have coloured the white chocolate a light grey add a little bit more food colouring and swirl it through the chocolate you don’t want to mix it completely. To get the marble effect you want there to be streaks of darker grey in the chocolate.
Pour the mixture into the moulds and smooth. Put the chocolate moulds into the fridge for 30 minutes to 1 hour until the chocolate has completely set.
To make the buttercream add the butter, icing sugar and cocoa powder to your mixture and beat together until it is completely smooth. If the mixture is quite thick add a teaspoon of milk and mix again. Repeat until it is the desired consistency.
Pop the buttercream into a large piping bag with either a large round nozzle of if you are using a disposable piping bag snip the tip of the piping bag off. Leave to one side.
To make the Oreo Crumb put the Oreo biscuits into a food processor and blitz until they resemble crumbs. I just used the original Oreo to do this but you could use any flavour you fancy.
Putting It All Together
Once your cupcakes have cooled and your gravestones have set pipe the buttercream onto the top of the cupcakes. I piped it in a swirl starting from the centre to the outside edge of the cupcake.
Sprinkle over the Oreo crumb so it resembles soil and add the gravestone on top.
- Cupcake Cases
- Mixing Bowl
- Measuring Spoons
- Muffin Tray
- Piping Bag
- Piping Tip
- Food Processor
- Gravestone Moulds
For The Cupcakes
- 145 g Light Brown Sugar
- 145 g Unsalted Butter or Stork
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 20 ml Whole Milk
For The Buttercream
- 375 g Icing Sugar
- 200 g Unsalted Butter
- 25 g Cocoa Powder
- 3-4 tsp Whole Milk (optional)
For The Gravestones
- 200 g White Chocolate
- Grey Food Colouring
For The Oreo Crumb
- 1 packet of Oreos.
To Make The Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the remaining ingredients and mix until fully combined and smooth.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this, so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
- Leave to cool completely.
To Make The Gravestones
- Add 150g of white chocolate to a heatproof bowl and melt in the microwave on 20 second bursts, stirring in between each burst until it is completely melted and smooth.
- Add the remaining white chocolate and mix until it is completely melted and smooth.
- Start by adding a little grey food colouring to the white chocolate and mix.
- Add a small amount more of grey food colouring and swirl this through the chocolate. Don’t’ mix it completely you want there to be streaks of grey food colouring.
- Pour the white chocolate into your graveyard moulds and put it into the fridge for 30 minutes – 1 hour to set completely.
To Make The Buttercream
- In a large bowl add the butter, icing sugar, cocoa powder and vanilla and mix until it is all combined.
- If the buttercream is too thick add a tablespoon of milk and mix again. Repeat again until the buttercream is the perfect consistency.
- Put the buttercream into a piping bag with a large round nozzle.
Putting It All Together
- Blitz the Oreos to a crumb in a food processor. If you don’t have a food processor, put the Oreos into a food safe bag and bash with a rolling pin.
- Pipe the buttercream onto the cake and sprinkle over the Oreo crumbs. Add the gravestone to the top to finish them off.
About the author
My name is Sarah, and I am the face behind A Spoonful of Vanilla. I started my blog in January 2020 as a place to share all my creations. I’ve loved baking since I was young but started creating and experimenting with my own recipes when I studied at university. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours. There are just so many different flavour combinations and types of bakes to try the possibilities are endless.
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