It’s is almost Halloween and we are so excited. We love this time of year when everything starts to get spooky. And what is not to love you have Halloween decorations that start to go up, costumes, and of course all the special Halloween treats. So in following with all the Halloween festivities we are sharing with you today these adorable Graveyard Cupcakes.
Inspired by the worms and dirt dessert cups. Dark Chocolate cake frosted with chocolate buttercream. Decorated with a white chocolate tombstone, gummy worms, and Oreo crumbs.
We love the way these cupcakes turned out and we think that they are perfect for any Halloween party or get together. Even if you just make them for yourself that it okay to.
Here is what you need to make Graveyard cupcakes:
- Cake flour. This has been a game-changer for use when it comes to making cakes. We use to use regular all-purpose flour but in our opinion cake flour makes the texture and the flavor of the cake so much better.
- Dark Cocoa Powder. You can usually find this right next to the regular unsweetened cocoa powder.
- Baking soda
- Baking Powder
- Sea Salt. Regular salt is fine to just cut it in half.
- Four eggs
- We use Bob’s Red Mill’s Buttermilk powder for this. This is not sponsored we just love this product because we are able to make as much buttermilk as we need without wasting it.
- Warm water
- Canola oil.
- Vanilla Extract
For the chocolate buttercream you will need:
- Salted Butter
- Powdered sugar
- Regular unsweetened cocoa powder. Not the dark cocoa powder that we used for the cake.
- Whole milk
- Vanilla Extract
- Sea salt
Tips when using buttercream frosting:
- Use the buttercream frosting as soon as you make it. If it is left out waiting to be used it will start to get too soft and make it hard to pipe.
- If you do decide to make the frosting ahead of time place it in the refrigerator then before you are about to use it allow it to soften. Placing it in the refrigerator will make the frosting hard so it will need to soften a little before using it. Do not allow it to get too soft.
- When making the frosting make sure that the butter is softened not melted. If it is melted it will create a very runny frosting.
Now what makes these cupcakes into Halloween cupcakes are the little extra details like the gravestones, the dirt, and the gummy worm.
Here is where you can find the products we used:
- Gravestone silicon mold. We got this at Joann Fabrics on sale for $2. It is regularly $4 but if you use their app they have a lot of coupons that you can use for a discount.
- Halloween Oreos. Regular Oreos are fine too but since we were making Halloween cupcakes we thought that the Halloween Oreos just fit better.
- White chocolate. For this, we just used regular white chocolate chips that we found at the grocery store.
- Black food coloring. This is will dye the white chocolate gray to make a more tombstone appearance.
- Gummy Worms. We found these at Target for $2. You can use whatever kind of gummy worms you want. They can be regular ones like we used or the sour ones even.
We hope that you enjoy these cupcakes. We had so much fun making them and can’t wait to share with you our other holiday recipes.
Dark Chocolate Cake
- 3 cups and 6 tbsp Cake Flour
- 3 cup Sugar
- 1½ cup Dark Cocoa Powder
- 1 tbsp Baking Soda
- 1½ tsp Baking Powder
- 1 tsp Sea Salt
- 4 Eggs
- 1 cup Buttermilk
- 2 cups Warm Water
- 1/2 cup Canola Oil Vegetable Oil works too
- 2 tsp Vanilla Extract
- 12 tbsp Salted Butter Softened
- 4 ⅔ cup Powdered Sugar
- 1½ cup Cocoa Powder
- 2/3 cup Whole Milk
- 5 tsp Vanilla Extract
- 1 tsp Sea Salt
- 1 cup White Chocolate Chips
- Black Food Coloring
- Gummy Worms
- Oreo Cookies Crushed
- In a microwave-safe bowl heat the chocolate in 30-second intervals stirring each time until melted. Add a small amount of black food coloring until you get your desired shade of gray that you want. Fill each mold cavity with the white chocolate. Shake out any air bubbles and place in the refrigerator for about 15-20 minutes or until the chocolate has set.
Dark Chocolate Cake
- Preheat oven to 350° Farenheight. Line a cupcake pan with cupcake liners and set aside.
- Whisk together flour, sugar, dark cocoa powder, baking soda, baking powder, and salt until well combined.
- Transfer to a standing mixer and slowly add in the eggs, buttermilk, water, canola oil and vanilla extract. Beat until smooth. Divide the batter filling each cupcake liner 2/3 -3/4 of the way. Bake for 28-30 minutes or until done. Insert a toothpick to the center of one cupcake if it comes out clean then they are done.
- Allow to cool for 40 minutes before frosting.
- In a standing mixer using the paddle attachment cream the butter. Slowly add in the powdered sugar and cocoa powder. Scrape down the sides if needed.
- Set the mixer speed to low and slowly add in the milk. Mix until combined. Then add in the salt and vanilla extract. Increase the speed and beat until completely combined. Use a large round tip and fill a piping bag. Use immediately or keep in the refrigerator in an air-tight container until ready to use.
- Pipe each cupcake with chocolate buttercream then add a white chocolate gravestone. Sprinkle cookie crumbs on top of the frosting and add a gummy worm on top. Tip cut the gummy worm in half and place it on two different spots of the cupcake.
If you made this Graveyard Cupcakes recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more Fall recipes? You can find them here.