Graveyard Cupcakes

    (101)
    55 minutes

    These are great at Halloween. I use cake and icing mix to make it quicker but of course you can use your own recipes for these.


    101 people made this

    Ingredients
    Serves: 24 

    • 1 package (470g) chocolate cake mix
    • 1 packet (500g) prepared icing mix
    • 3/4 cup chocolate sandwich cookie crumbs
    • 24 morning coffee, shortbread or other rectangular sized biscuits

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Prepare and bake cake mix according to package directions for cupcakes.
    2. Make the icing mix and ice the cakes when cool, reserving 1/4 of the mix.
    3. Fill a pastry bag, fitted with a plain tip, with remaining icing. Draw a cross or R.I.P. on each biscuit. Stand a decorated biscuit on top of each cake so that it looks like a gravestone. Place the cakes on a large tray that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

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    Reviews and Ratings
    Global Ratings:
    (101)

    Reviews in English (68)

    by
    0

    Easy and effective. I added these to a table of halloween food and they were gobbled up. Trick is finding light biscuits of the right shape and size.  -  10 Nov 2012

    by
    53

    My Husband and I made these for our sons 1st grade Halloween party yesterday. They were such a hit!! And so easy to make. My previous cupcake decorations took a few hours to create but this was so cute and simple. I used Milano cookies for the tombstones and wrote RIP in black with little orange crosses I also added a little candy pumpkin next to the grave. The looked and tasted great. I also used french vanilla cake mix instead of chocolate because it tastes so much better.  -  01 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    53

    I've used these the last two years for my daughter's Halloween party at school and the kids love them. I add black and orange gummi worms crawling out of the cupcakes and candy pumpkins.  -  20 Oct 2001  (Review from Allrecipes USA and Canada)