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!
How to make Halloween Graveyard Cupcakes…
To start, I made the tombstones using Lotus Biscoff biscuits. I snapped about one third of the biscuit off the end, then dipped the rest in melted dark chocolate. I placed them on some baking paper to set. Then using white melted chocolate, I piped on the letters.
To make the cupcakes I mixed together butter and sugar, whisked in eggs and milk, then whisked in cocoa powder and self raising flour. I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.
Using a cupcake corer, I made a hole in the centre of each cupcake, then filled the centre with oreo cheesecake mixture.
I assembled the cupcakes by piping the buttercream onto the sponge. I smoothed it out using a palette knife.
Then I pushed the biscuit tombstones into the buttercream, added oreo crumbs and piped on some green buttercream using a grass nozzle.
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!
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Black cupcake cases||Round piping nozzle||Grass nozzle|
|Green food colouring||Angled palette knife||Food processor|
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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
- 1/8 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
- 1/8 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
If you like this, check out more of my Cupcake recipes!
Or you might like my Halloween recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Lost In Food.