Description
Graveyard Cupcakes are rich, moist chocolate cupcakes filled with decadent chocolate ganache, topped with fluffy chocolate frosting and fun tombstone cookie decorations. Perfect for Halloween or any spooky-themed celebration, this treat combines a delicious combination of chocolate elements with a playful presentation.
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
- Preheat and Prepare Liners: Preheat oven to 350°F. Line 12-count cupcake tins with 20 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Set this mixture aside for later.
- Melt Butter and Chocolate: Place butter and chocolate chips in a large microwave-safe bowl. Microwave on high for 1 minute, then stir thoroughly. If not completely melted, continue heating in 30-second intervals, stirring each time, until smooth and melted but not hot.
- Add Brown Sugar: Stir the brown sugar into the melted chocolate and butter mixture using a spoon, avoiding electric beaters to ensure the right texture.
- Incorporate Eggs and Vanilla: Whisk the eggs and vanilla extract into the melted chocolate-butter mixture until smooth and combined.
- Add Dry Ingredients and Buttermilk: Pour half of the dry mixture into the wet ingredients and stir gently just until combined. Add all the buttermilk and stir just until mixed. Finally, add the remaining dry mixture and stir until no white flour remains, careful not to overmix to maintain cupcake softness.
- Fill Cupcake Liners and Bake: Fill each cupcake liner halfway with batter, making about 20 cupcakes. Bake in the oven for 16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the hot tins and transfer to a wire rack to cool completely to avoid drying out from residual heat.
- Make Ganache: Heat heavy cream in a microwave-safe bowl for about 1½ minutes until hot. Pour in chocolate chips and let sit for 5 minutes. Stir until smooth, then stir in corn syrup. Chill in refrigerator for 30 minutes to thicken.
- Make Frosting: Using a stand mixer fitted with a paddle attachment, beat powdered sugar, butter, cocoa powder, and vanilla extract on high speed for about 2 minutes until light and fluffy. Place frosting in an icing bag with or without a tip and set aside at room temperature.
- Decorate Cookies: Melt white chocolate in a small microwave-safe bowl starting with 30 seconds, then stir carefully until just melted. Transfer to an icing bag with a small hole cut at the tip. Write humorous sayings on the chocolate-coated graham crackers, then place decorated cookies in the freezer for 5-10 minutes to harden the white chocolate.
- Fill Cupcakes with Ganache: Using a small knife, cut a small well in the top of each cupcake and spoon about a teaspoon of chilled ganache inside. Replace the cut cupcake piece on top to cover the filling.
- Frost and Finish: Pipe the prepared frosting on top of each filled cupcake. Insert a decorated tombstone cookie on the top to complete the look of the Graveyard Cupcakes.
Notes
- For the buttermilk substitute, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.
- Ensure cupcakes are fully cooled before frosting to prevent frosting from melting.
- Do not overmix the batter to keep cupcakes soft and tender.
- Use room temperature ingredients for better mixing results.
- Microwave chocolate gently to prevent burning; stir frequently.
- Use a small icing tip for neat writing on the graham cracker tombstones.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Bring refrigerated cupcakes back to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
