Cupcake Graveyard
CATEGORIES
INGREDIENTS
  • Cake:
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup milk
  • Frosting:
  • 1/4 cup butter, room temperature
  • 4 cups confectioner's sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 3 ounces unsweetened chocolate, melted
  • Topping:
  • Chocolate chessmen cookies (or wafer cookies)
  • Candy pumpkins (I use Jelly Belly)
  • Deluxe Grahams chocolate covered graham crackers
  • Icing writer
DIRECTIONS
  1. Cakes: Preheat oven to 350.
  2. Whisk flour, cocoa, baking soda, and salt together in small bowl; set aside.
  3. In large bowl, beat butter until creamy. Add sugar gradually, beating until light and fluffy. Beat in vanilla. Beat in eggs, one at a time. Add flour mixture alternately with milk. Beat until smooth.
  4. Divide batter among cupcake pan with liners.
  5. Bake 22 minutes.
  6. Cool in pans for 5 minutes, then remove to cool completely.
  7. Frosting: In a large bowl, beat butter until creamy. Add 1 cup of sugar gradually, beating until light and fluffy. Add remaining 3 cups of sugar and the milk. Beat until smooth and creamy. Add vanilla and chocolate. Beat until combined.
  8. Assembly: Use icing writer to decorate chocolate covered grahams with RIPs and crosses.
  9. Crush chocolate cookies in a large zip-loc bag until they are the consistency of dirt.
  10. Frost cupcakes then hold each one over a bowl of the "dirt" and sprinkle generously.
  11. Insert tombstone.
  12. Place pumpkin.
  13. I served mine on a cupcake tree, but I think it would be cool to put them on fake grass of some kind. You know...like a graveyard.
RECIPE BACKSTORY
I love Halloween treats and the look of graveyard cakes. This year, I decided to make the graveyard out of cupcakes. This recipe is based on the one in A Baker's Field Guide to Cupcakes by Dede Wilson.