One of my favourite things about baking, and creating new recipes, is how fun it can be! These Halloween Graveyard Cupcakes are made for the spookiest holiday, but they're also so fun, both to make and eat! They are moist chocolate cupcakes that I've filled with a delicious oreo cheesecake mixture, then on top you'll find chocolate buttercream, a chocolate covered Lotus biscuit, oreo soil, and green buttercream grass. Kids will absolutely love making these cupcakes as there are so many elements to get involved in! And everyone will love tucking in to the final result!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used unsalted butter for the buttercream, for the cupcakes I used a baking spread.
- I use a cupcake corer to make the hole in the centre of the cupcakes, you can also use the large circular end of a piping nozzle, or use a knife.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Halloween Graveyard Cupcakes
To make the tombstones use Lotus Biscoff biscuits. Snap about one third of the biscuit off the end, then dip the rest in melted dark chocolate. Place them on some baking paper to set. Then use melted white chocolate to pipe on the letters and other decoration.
To make the cupcakes, mix together butter and sugar, whisk in eggs and milk, then whisk in cocoa powder and self raising flour. Divide the mixture between cupcake cases and bake them for 20 minutes, then leave to cool.
Using a cupcake corer, make a hole in the centre of each cupcake, then fill the centre with oreo cheesecake mixture.
Assemble the cupcakes by piping the buttercream onto the sponge. Smooth it out using a palette knife.
Then push the biscuit tombstones into the buttercream, add the oreo crumbs and pipe on some green buttercream using a grass nozzle.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. Terry's Chocolate Orange is not gluten free, so you will also need to use an alternative orange flavoured chocolate to decorate. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. You will also need to decorate the cupcakes with a dairy free orange flavoured chocolate.
More tips for making the Halloween Graveyard Cupcakes:
- If you don't want to use chocolate covered Biscoff biscuits for the tombstones, you could use a bourbon biscuit as it's already brown. Or any other biscuit you come across that looks suitable to be a tombstone!
- You don't have to fill the cupcakes with the Oreo cheesecake mixture if you don't want to, you can leave them unfilled. Or another option is to fill them with jam.
- If you don't have a piping bag or grass nozzle for the green grass, just add a few small blobs of green buttercream and use the back of a spoon or a fork to create little flicks. It's a spooky graveyard so the less perfect looking, the better!
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Cupcake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Black cupcake cases
- Round piping nozzle
- Grass nozzle
- Angled palette knife
- Green food colouring
- Food processor
- Biscoff biscuits
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Halloween Cupcake recipes...
Halloween Graveyard Cupcakes
For the biscuit graves
- 12 Lotus biscoff biscuits
- 150 g Dark chocolate melted
- 30 g White chocolate melted
For the cupcakes
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 1 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
- A pinch of Baking powder
For the oreo cheesecake filling
- 115 g Full fat cream cheese
- 15 g Icing sugar
- 15 g Oreos crushed
- ⅛ tsp Vanilla extract
For the chocolate buttercream
- 100 g Butter or baking spread
- 165 g Icing sugar
- 35 g Cocoa powder
- 1 tsp Milk
For the green grass buttercream
- 25 g Butter or baking spread
- 50 g Icing sugar
- ⅛ tsp Vanilla extract
- Green food colouring
For the oreo soil
- 35 g Oreos crushed
- Start by making the biscuit graves. Snap about a third of the biscuit off at the end, this makes them a bit shorter and a better size for the cupcake. Melt the dark chocolate and dip the biscuit into it, place onto baking paper to set
- Once the dark choco is set, melt the white chocolate and put it in a piping bag. Pipe on your chosen designs, then leave to set
- To make the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, using an electric mixer or by hand with a silicone or wooden spoon, until smooth
- Add the eggs and milk and whisk well
- Then gently whisk in the self raising flour, cocoa powder and baking powder
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- While they are cooling, making the oreo cheesecake filling by mixing together the cream cheese, icing sugar and vanilla until smooth. Then stir in the crushed Oreos
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake
- Fill the holes with the cheesecake mixture. You can do this using a spoon or put the cheesecake into a small piping bag, snip the end off and pipe it in
- Make the chocolate buttercream by mixing together the butter, cocoa powder and icing sugar, then add the milk, and mix until smooth. You can do this by hand or with an electric whisk
- Make the green grass buttercream by mixing together the butter and icing sugar, then add the vanilla and green food colouring, and mix until smooth and the desired shade is achieved. You can do this by hand or with an electric whisk
- Pipe the chocolate buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon
- Push a chocolate covered biscuit into each cupcake
- Then sprinkle the crushed Oreos in front of the biscuit
- Put the green buttercream into a piping bag fitted with a multi opening grass nozzle, and add some grass around the biscuit. Or add small blobs with a spoon and use the back of a spoon to flick the buttercream around and create texture
- Store in an airtight container in a cool place, eat leftovers within 3 days