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Graveyard Cupcakes

It's that time of year when desserts are starting to get spooky and these easy Halloween Graveyard Cupcakes are perfect for any Halloween party or get together. These adorable cupcakes just scream Halloween.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Adorable Cupcakes, Chocolate, Chocolate Buttercream, Chocolate cupcakes, Cupcakes, Dark chocolate cupcakes, Halloween, Homemade cupcakes
Servings: 24 Cupcakes
Author: Alyssa & Marissa


Dark Chocolate Cake

  • 3 cups and 6 tbsp Cake Flour
  • 3 cup Sugar
  • cup Dark Cocoa Powder
  • 1 tbsp Baking Soda
  • 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

Chocolate Buttercream

  • 12 tbsp Salted Butter Softened
  • 4 ⅔ cup Powdered Sugar
  • cup Cocoa Powder
  • 2/3 cup Whole Milk
  • 5 tsp Vanilla Extract
  • 1 tsp Sea Salt

Grave Stones

  • 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.

Chocolate Buttercream

  • 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.