Spooktacular Halloween Treats with Chocolate Pudding Frosting
Get ready for a hauntingly delicious Halloween with our Graveyard Cupcake Recipe! These eerie delights feature moist chocolate cupcakes, generously topped with velvety chocolate pudding frosting and a creepy graveyard scene. Crushed Oreo “dirt,” wriggly gummy worms, and Milano cookie tombstones with “RIP” written on them complete the spooky ensemble. Whether you’re hosting a Halloween party or just looking to satisfy your sweet tooth, these graveyard cupcakes are sure to be a hit.
Supplies and Equipment Needed:
- Muffin tins and cupcake liners
- Stand mixer or mixing bowls
- Food processor or ziplock bag with a rolling pin (for crushing Oreos)
- Small bowl for melting chocolate
- Piping bag
- Clear 9 oz disposable cups
- Fork or spoon for serving
Ingredients:
For the cupcakes –
2 c sugar
2 c flour
1 c cocoa powder
1 ½ t baking powder
1 ½ t baking soda
1 t salt
2 eggs
1 c milk
½ c oil
1 T. vanilla
1 c coffee
Chocolate pudding layer –
1 – 5 oz package chocolate pudding mix
2 c cold milk
1 – 7 oz package Cool Whip, thawed
Decoration –
1 package Oreos – crushed into crumbs for “dirt”
1 package gummy worms
2 – 7 oz packages Milano cookies
½ c melted chocolate
Directions:
Preheat the oven to 350 degrees. Prepare your muffin tins by lining with cupcake liners. Set aside.
In the bowl of a stand mixer, combine the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, salt. Whisk to combine.
Add in the eggs, milk, oil, vanilla and coffee. Mix on low speed for 30 seconds and then medium speed for 2 minutes. Batter should be smooth.
Pour approximately ¼ c of batter into each liner or until about ⅔ full.
Bake in preheated oven for approximately 14-16 minutes or until a toothpick inserted comes out clean. Allow to cool completely before assembly.
Meanwhile, make the rest of the components.
In a large bowl, combine the chocolate pudding mix and 2 cups of cold milk. Allow to set in the fridge for approximately 5 minutes. Once set, fold in the cool whip. Store covered in the fridge until ready to use.
Crush the Oreos into a fine crumb using a food processor or a ziploc bag and a rolling pin. Set aside.
In a small bowl, melt the chocolate chips until smooth. Transfer to a piping bag or a ziploc with a small hole cut in the tip. On each Milano cookie toward the upper half, write “RIP” or whatever saying you’d like using the melted chocolate. Allow to cool and set until firm.
To assemble – set out clear 9 oz disposable cups. Remove the cupcake liner from each of the cupcakes and transfer to the bottom of the clear cup. You can crumble if desired or just set into the cup.
Scoop a heaping spoonful of pudding / cool whip mixture onto the cupcake.
Place each “tombstone” Milano cookie in the cup, pressing through the pudding layer enough to keep it upright.
Set a couple of gummy worms into the chocolate pudding mix.
Sprinkle a spoonful or two of crushed Oreos to create the “dirt”.
Serve with a fork or a spoon – enjoy!
These Graveyard Cupcakes are the perfect addition to your Halloween festivities. With their delicious chocolatey goodness and spooky decorations, they’ll be a hit with kids and adults alike. So, whip up a batch and get ready to delight your taste buds in the spookiest way possible. Happy Halloween!
Graveyard Cupcakes
Equipment
- Supplies and Equipment Needed:
- Muffin tins and cupcake liners
- Stand mixer or mixing bowls
- Food processor or ziplock bag with a rolling pin (for crushing Oreos)
- Small bowl for melting chocolate
- Piping bag or ziplock bag with a small hole cut in the tip (for writing on Milano cookies)
- Clear 9 oz disposable cups
- Fork or spoon for serving
Ingredients
Ingredients:
For the cupcakes –
- 2 c sugar
- 2 c flour
- 1 c cocoa powder
- 1 ½ t baking powder
- 1 ½ t baking soda
- 1 t salt
- 2 eggs
- 1 c milk
- ½ c oil
- 1 T. vanilla
- 1 c coffee
Chocolate pudding layer –
- 1 – 5 oz package chocolate pudding mix
- 2 c cold milk
- 1 – 7 oz package Cool Whip thawed
Decoration –
- 1 package Oreos – crushed into crumbs for “dirt”
- 1 package gummy worms
- 2 – 7 oz packages Milano cookies
- ½ c melted chocolate
Instructions
Directions:
- Preheat the oven to 350 degrees. Prepare your muffin tins by lining with cupcake liners. Set aside.
- In the bowl of a stand mixer, combine the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, salt. Whisk to combine.
- Add in the eggs, milk, oil, vanilla and coffee. Mix on low speed for 30 seconds and then medium speed for 2 minutes. Batter should be smooth.
- Pour approximately ¼ c of batter into each liner or until about ⅔ full.
- Bake in preheated oven for approximately 14-16 minutes or until a toothpick inserted comes out clean. Allow to cool completely before assembly.
- Meanwhile, make the rest of the components.
- In a large bowl, combine the chocolate pudding mix and 2 cups of cold milk. Allow to set in the fridge for approximately 5 minutes. Once set, fold in the cool whip. Store covered in the fridge until ready to use.
- Crush the Oreos into a fine crumb using a food processor or a ziploc bag and a rolling pin. Set aside.
- In a small bowl, melt the chocolate chips until smooth. Transfer to a piping bag or a ziploc with a small hole cut in the tip. On each Milano cookie toward the upper half, write “RIP” or whatever saying you’d like using the melted chocolate. Allow to cool and set until firm.
- To assemble – set out clear 9 oz disposable cups. Remove the cupcake liner from each of the cupcakes and transfer to the bottom of the clear cup. You can crumble if desired or just set into the cup.
- Scoop a heaping spoonful of pudding / cool whip mixture onto the cupcake.
- Place each “tombstone” Milano cookie in the cup, pressing through the pudding layer enough to keep it upright.
- Set a couple of gummy worms into the chocolate pudding mix.
- Sprinkle a spoonful or two of crushed Oreos to create the “dirt”.
- Serve with a fork or a spoon – enjoy!