Tombstone Cupcakes
Spooky Halloween Tombstone cupcakes that taste absolutely delicious. These simple-to-make chocolate Halloween-inspired cupcakes are perfect for party dessert tables.
Ingredients
For the chocolate cupcakes
- 190 Grams Plain flour All purpose flour
- 200 Grams Granulated sugar
- 1 Teaspoon Bicarbonate of soda
- 1/4 Teaspoon Salt
- 25 Grams Cocoa powder
- 1 Tablespoon White distilled vinegar
- 236 Milliliters Warm coffee not hot
- 80 Milliliters Olive oil
- 1 Medium Egg at room temperature
- 2 Teaspoons Vanilla extract
For the chocolate buttercream frosting
- 115 Grams Unsalted butter room temperature
- 1 Teaspoons Vanilla extract
- 160 Grams Icing sugar
- 30 Grams Cocoa powder
- 2 Teaspoons Milk
For the grey glaze icing
- 225 Grams Powdered icing sugar
- 1-2 Drops Black food coloring
- 15 Milliliters Water
For the decorations
- Chocolate sprinkles
- 12 Biscuits shaped like tombstones any biscuit you like
- 100 Grams White chocolate
Instructions
How to make tombstone cupcakes
- First preheat your oven to 170 C, grab yourself a muffin tin, and fill it with 12 cupcake cases. Then grab two mixing bowls, one for wet ingredients and one for dry ingredients.
- In one bowl add the flour, sugar, cocoa powder, bicarbonate of soda and salt then give it a mix making sure there are no big lumps of cocoa powder.190 Grams Plain flour, 200 Grams Granulated sugar, 1 Teaspoon Bicarbonate of soda, 1/4 Teaspoon Salt, 25 Grams Cocoa powder
- In the second mixing bowl add in the warm coffee, vinegar, olive oil, vanilla extract, and 1 egg, then whisk until all the ingredients are combined.1 Tablespoon White distilled vinegar, 236 Milliliters Warm coffee, 80 Milliliters Olive oil, 1 Medium Egg, 2 Teaspoons Vanilla extract
- Add the wet ingredients to the bowl of dry ingredients and whisk until all the ingredients are well combined and you have a runny batter-like mixture (don't over-mix).
- Divide the cupcake batter evenly between the 12 cupcake cases, and fill each paper case 2/3 full, I use an ice cream scoop to make each portion even.
- Bake in the middle of your preheated oven for 20 minutes, to test if the cupcakes are cooked simply stick a wooden cocktail stick into the center of your cupcake, if it comes out clean it's done if there is a little batter stuck to it, pop them back into your oven and bake for a couple more minutes.
- Once baked leave to cool for five minutes in their tin before transferring them to a wire rack to finish cooling.
To make the chocolate buttercream frosting.
- Into a large mixing bowl or stand mixer add in your butter (room temperature) and cream it for a few minutes using the paddle attachment or spatula.115 Grams Unsalted butter
- While the butter is being creamed measure out and sieve your icing sugar and cocoa powder into a separate mixing bowl and set to one side.160 Grams Icing sugar, 30 Grams Cocoa powder
- Next, add in your vanilla extract and give it a quick mix.1 Teaspoons Vanilla extract
- Add in your dry ingredients a little at a time and mix well. Continue mixing until the frosting is thick and creamy. Last but not least add 1 tablespoon of milk and give it one more mix until it’s all incorporated.2 Teaspoons Milk
- Using a palette knife add a little chocolate buttercream to the top of each cupcake, making sure to reach the edges and smooth it off, Set the cupcakes to the side once you have finished frosting them all.
How to make the grey glaze tombstone icing
- Sift the powdered icing sugar into a mixing bowl, add in a couple of drops of food coloring then gradually add the warm water until the icing becomes thick and runny and able to coat the back of a teaspoon. You May need to add a little more warm water to get the right consistency, but do this one drop at a time.225 Grams Powdered icing sugar, 1-2 Drops Black food coloring, 15 Milliliters Water
- Line a baking sheet with parchment paper, now cover each biscuit with grey icing on both sides leaving a section at the bottom un-iced, this will be the end you put into your cupcakes. Place your iced tombstone biscuits onto your lined baking sheet so the icing can set.12 Biscuits shaped like tombstones
- Now its time to melt the white chocolate, to do this simply break up the white chocolate into a heatproof dish and pop it into your microwave, take the chocolate out every 30 seconds to stir then return and continue to melt, keep doing this until the chocolate is fully melted and runny.100 Grams White chocolate
- Dip the tip of a toothpick into the melted chocolate then write the letters R.I.P on each biscuit tombstone.
- Now it's time to decorate your cupcakes. First, add a few chocolate sprinkles to the top of each cupcake. Then add your tombstones, to do this first cut a slit into each cake and then insert each tombstone.Chocolate sprinkles
- Once you’ve done this your tombstone cupcakes are ready to impress.
Video
9 Easy Halloween Cupcake Ideas, Great Halloween Horror Night Recipes!
Notes
Tips & Tricks
Wait for the cupcakes to fully cool to room temperature before decorating as the buttercream icing will melt.
When making the glaze icing you may need to add a little more warm water, but do this one drop at a time as it can change consistency very quickly.
Nutrition
Calories: 440kcalCarbohydrates: 75gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 38mgSodium: 313mgPotassium: 144mgFiber: 2gSugar: 55gVitamin A: 298IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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