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Graveyard Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 41 reviews
  • Author: Madison
  • Prep Time: 45 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour 36 minutes
  • Yield: 20 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Graveyard Cupcakes are moist chocolate cupcakes filled with rich chocolate ganache, topped with fluffy cocoa frosting, and decorated with spooky chocolate-coated graham cracker tombstones. Perfect for Halloween parties or any fun occasion, these cupcakes combine decadent chocolate flavors with creative decoration for a festive treat.

Ingredients

Scale

For the Cupcakes

  • 1½ cups all-purpose flour (210 grams)
  • ¼ cup unsweetened cocoa powder (25 grams)
  • 1 teaspoon baking powder (4 grams)
  • ½ teaspoon baking soda (3 grams)
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter (226 grams), room temperature (2 sticks)
  • 1 cup semisweet chocolate chips (170 grams)
  • 1 cup brown sugar (200 grams)
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon pure vanilla extract (4 grams)
  • ½ cup buttermilk (114 grams), room temperature

For the Chocolate Ganache

  • 1 cup 33% fat heavy cream (227 grams), room temperature
  • 1 cup semisweet chocolate chips (170 grams)
  • 1 tablespoon corn syrup (20 grams)

For the Frosting

  • 3 cups powdered sugar (360 grams)
  • 1 cup unsalted butter (226 grams), slightly melted (2 sticks)
  • ½ cup unsweetened cocoa powder (50 grams)
  • 1 teaspoon pure vanilla extract (4 grams)

For Decorating

  • 1 ounce Baker’s white chocolate (28 grams)
  • 20 chocolate-coated graham crackers such as Keebler Deluxe Grahams

Instructions

  1. Preheat Oven and Prepare Liners: Preheat the oven to 350°F. Line 12-count cupcake tins with 20 cupcake liners to accommodate the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
  3. Melt Butter and Chocolate: Place the unsalted butter and semisweet chocolate chips in a large microwave-safe bowl. Heat in the microwave on high for 1 minute, then stir. Continue heating in 30-second intervals and stirring until fully melted but not hot.
  4. Add Brown Sugar: Stir the brown sugar into the melted chocolate and butter mixture using a mixing spoon until combined.
  5. Add Eggs and Vanilla: Whisk the eggs and pure vanilla extract into the melted chocolate mixture thoroughly.
  6. Combine Half Dry Ingredients: Pour half of the dry ingredients into the wet ingredients and stir just until combined. Avoid overmixing to maintain cupcake softness.
  7. Add Buttermilk: Stir all the buttermilk into the batter and mix just until blended.
  8. Add Remaining Dry Ingredients: Pour in the remaining dry ingredients and stir gently until no flour remains; do not overmix.
  9. Fill Cupcake Liners: Fill each cupcake liner halfway with batter to make 20 cupcakes. Avoid overfilling to ensure proper rising.
  10. Bake Cupcakes: Bake in the preheated oven for 16 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool Cupcakes: Remove the cupcakes from tins immediately and transfer them to a wire rack to cool completely to prevent overbaking and dryness.
  12. Make Ganache: Heat the heavy cream in the microwave for about 1½ minutes until hot. Immediately pour over the semisweet chocolate chips in a medium bowl and let sit for 5 minutes. Stir gently then add corn syrup and mix until smooth. Chill in the refrigerator for 30 minutes to thicken.
  13. Make Frosting: In a stand mixer bowl fitted with a paddle attachment, beat powdered sugar, slightly melted unsalted butter, unsweetened cocoa powder, and pure vanilla extract on high speed for about 2 minutes until light and fluffy. Transfer frosting to a large icing bag with or without a tip.
  14. Melt White Chocolate: In a small microwave-safe bowl, melt the Baker’s white chocolate in increments of 30 seconds until just melted. Avoid overheating.
  15. Decorate Tombstones: Place melted white chocolate into a small icing bag with a tiny cut hole at the tip. Write spooky sayings such as “RIP,” “Game Over,” and “Dead End” on the chocolate-coated graham crackers. Freeze for 5–10 minutes to harden the writing.
  16. Fill Cupcakes with Ganache: Use a small knife to cut a small well into the top center of each cooled cupcake. Spoon about 1 teaspoon of chilled ganache into the cavity. Replace the cut cupcake top to cover the ganache.
  17. Frost and Finish Decoration: Pipe the frosting generously on top of each filled cupcake. Place a decorated graham cracker tombstone into the frosting on each cupcake to complete the spooky look.

Notes

  • Use room temperature ingredients (butter, eggs, buttermilk) for a smoother batter and better texture.
  • Do not overmix the batter to keep cupcakes tender and soft.
  • The ganache should be chilled before filling to prevent it from leaking out of the cupcakes.
  • When melting chocolate, avoid overheating to prevent burning and grainy texture.
  • If you don’t have chocolate-coated graham crackers, substitute with regular graham crackers and decorate with melted chocolate or edible markers.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 130 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 60 mg

Find it online: https://garlicpan.com/graveyard-cupcakes-recipe/