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Halloween Graveyard Cupcakes

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 12
Calories 524kcal
Author thebakingexplorer


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
  • 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
  • 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


Calories: 524kcal | Carbohydrates: 56g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 251mg | Potassium: 232mg | Fiber: 3g | Sugar: 40g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg