Halloween Graveyard Cupcakes

Create spooky graveyard cupcakes with homemade chocolate frosting and edible tombstones for a haunting Halloween treat.

75 min Serves 5 Medium American

Our own summary of the original by Anjali — the full post and photos live at recipemagik.com.

These Halloween graveyard cupcakes start with a rich chocolate batter baked until fluffy. Graham cracker tombstones are coated in white chocolate, inscribed with spooky messages, then frozen. The cooled cupcakes are dipped in dark chocolate, topped with the tombstones, and finished with sprinkles and M&M's for a creepy, delicious dessert.

Directions

In a bowl, cream together the softened butter and brown sugar until smooth and creamy.

Add the flour, baking soda, baking powder, and cocoa powder to the creamed mixture and stir until it becomes lumpy. Then mix in the vinegar, yogurt, and milk using a spatula, continuing until the batter is lumpy.

Preheat your oven to 400°F (220°C) and line a muffin tin with cupcake liners. Fill the liners with the batter and bake for 5 minutes. Then reduce the oven temperature by 100 degrees (to 300°F) and bake for another 5 minutes. Once done, let the cupcakes cool in the tin for 5 minutes.

Cut the graham crackers into small rectangle pieces. Dip each rectangle into the melted white chocolate, ensuring it's fully coated, then place them on a parchment-lined tray and freeze for 45 minutes.

Melt the dark chocolate. Using a toothpick or a piping bag, write “RIP” or “BOO” on the frozen graham cracker rectangles. Return them to the freezer for another 15 minutes.

Dip the top of each cooled cupcake into the melted dark chocolate, making sure it's evenly coated. Sprinkle chocolate chips and cocoa powder over the chocolate coating, then freeze the cupcakes for 15 minutes.

Press one frozen, inscribed graham cracker “tombstone” into the top of each chocolate-coated cupcake. Decorate with Halloween sprinkles and M&M's, then chill the cupcakes for 20-30 minutes until everything is completely set.