Halloween Graveyard Cupcakes

Chocolate cupcakes, oreo cheesecake filling, chocolate buttercream, biscuit grave, oreo soil, green grass buttercream

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Servings

Calories 524kcal

Author thebakingexplorer

Ingredients

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

Metric - US Customary

Instructions

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

Nutrition