Description

These Graveyard Cupcakes are a spooky and fun treat perfect for Halloween or any themed party. Moist chocolate cupcakes are filled with rich chocolate ganache, topped with a smooth cocoa buttercream frosting, and decorated with chocolate ‘tombstone’ cookies with quirky inscriptions. The cupcakes are easy to make and impress with their creamy filling and creative decoration.

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, room temperature (226 grams, 2 sticks)
1 cup semisweet chocolate chips (170 grams)
1 cup brown sugar (200 grams)
2 large eggs, room temperature (100 grams)
1 teaspoon pure vanilla extract (4 grams)
½ cup buttermilk, room temperature (114 grams)

For the Chocolate Ganache

1 cup 33% fat heavy cream, room temperature (227 grams)
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, slightly melted (226 grams, 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

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Instructions

Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). Line 12-count cupcake tins with 20 cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside. In a large microwave-safe bowl, heat butter and chocolate chips in 1-minute intervals, stirring well until melted but not very hot. Stir in the brown sugar without using electric beaters. Whisk in the eggs and vanilla extract until combined. Pour half of the dry ingredients into the wet mixture, stirring just until combined. Then stir in the buttermilk, followed by the remaining dry ingredients, mixing just until no flour remains to avoid overmixing.
Bake the Cupcakes: Fill the cupcake liners halfway with batter, making approximately 20 cupcakes. Bake in the preheated oven for 15-16 minutes or until a toothpick inserted in the center comes out clean. Immediately remove cupcakes from the tins and place them on a wire rack to cool completely to prevent continued baking and drying out.
Make the Chocolate Ganache: While cupcakes cool, heat the heavy cream in a microwave-safe bowl for about 1½ minutes until hot. Pour the chocolate chips into the hot cream and let sit for 5 minutes. Stir until smooth, then mix in corn syrup. Refrigerate the ganache for 30 minutes to chill before using.
Prepare the Frosting: In a stand mixer fitted with a paddle attachment, beat powdered sugar, slightly melted butter, cocoa powder, and vanilla extract on high speed for about 2 minutes until light and fluffy. Transfer frosting to a large piping bag fitted with a Wilton 1M tip or a bag with the corner cut off. Keep at room temperature.
Decorate the Tombstone Cookies: Melt the white chocolate in short microwave bursts until just melted and smooth. Place in a small piping bag with a tiny hole cut at the tip. Pipe funny sayings like “RIP,” “Game Over,” or “Dead End” onto the chocolate-coated graham crackers. Chill the decorated cookies in the freezer for 5-10 minutes to harden the chocolate.
Fill and Frost the Cupcakes: Using a small knife, cut a small hole or well into the top center of each cooled cupcake. Spoon about one teaspoon of the chilled ganache into each cavity, then place the cut-out cupcake piece back on top to seal. Pipe the prepared cocoa frosting generously on top of each filled cupcake. Finally, place a decorated tombstone cookie into the frosting to complete the graveyard look.

Notes

If you don’t have buttermilk, make a substitute by removing ½ tablespoon of milk from ½ cup and replacing it with ½ tablespoon lemon juice or white vinegar; let sit 5 minutes before use.
Natural cocoa powder is preferred, but any cocoa powder will work.
You may use salted butter in the cupcakes if you omit the kosher salt; do not use salted butter for frosting.
Granulated sugar can be used instead of brown sugar if needed.
Ganache chocolate chips can be milk, dark, or semisweet as preferred.
Corn syrup in ganache adds shine but can be omitted.
Alternatives to chocolate-coated graham crackers for tombstones include Vienna fingers, Biscoff cookies, or Milano cookies shaped accordingly.
Do not substitute white chocolate chips for Baker’s white chocolate, as they do not melt as smoothly.
To slightly melt butter, microwave cold butter on high for 40 seconds.
Ensure all ingredients are at room temperature to combine easier.
Avoid overmixing cupcake batter for tender cupcakes.
Do not overfill cupcake liners to ensure proper rising.
Remove cupcakes from hot tins immediately to prevent overbaking and dryness.
If you don’t have piping tips, use a Ziplock bag and cut off a corner for piping frosting.
Ganache-filled cupcakes should be refrigerated if kept longer than 2 days.
Store cupcakes in an airtight container at room temperature for up to 2 days, refrigerate up to 4 days, or freeze up to 3 months.

Nutrition

Serving Size: 1 cupcake
Calories: 380 kcal
Sugar: 32 g
Sodium: 105 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 60 mg