Description
Graveyard Cupcakes are a spooky and delicious treat perfect for Halloween or themed parties. These chocolate cupcakes are rich and moist, topped with creamy chocolate frosting, and decorated with chocolate-coated graham crackers and white chocolate to create eerie gravestones, perfect for a fun and festive dessert.
Ingredients
Scale
Cupcake Batter
- 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)
- 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)
Chocolate Frosting
- 1 cup 33% fat heavy cream (227 grams, room temperature)
- 1 cup semisweet chocolate chips (170 grams)
- 1 tablespoon corn syrup (20 grams)
- 3 cups powdered sugar (360 grams)
- 1 cup unsalted butter (226 grams, slightly melted)
- ½ cup unsweetened cocoa powder (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Decorations
- 1 ounce Baker’s white chocolate (28 grams)
- 20 chocolate-coated graham crackers (such as Keebler Deluxe Grahams)
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and kosher salt. In a large mixing bowl, cream the room temperature butter and brown sugar until light and fluffy. Melt 1 cup of semisweet chocolate chips gently and add it to the creamed mixture. Beat in the eggs one at a time, then add vanilla extract. Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Bake the cupcakes: Line a cupcake pan with liners and fill each about two-thirds full with batter. Bake for approximately 16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the chocolate frosting: In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in 1 cup semisweet chocolate chips and corn syrup until smooth and glossy. Allow to cool slightly. In a separate large bowl, beat the slightly melted butter until creamy. Gradually add powdered sugar, cocoa powder, and vanilla extract. Slowly pour in the chocolate-cream mixture and continue beating until the frosting is fluffy and spreadable.
- Decorate the cupcakes: Frost each cooled cupcake generously with the chocolate frosting. Melt the Baker’s white chocolate and use it to create designs on the chocolate-coated graham crackers to mimic gravestones. Insert one decorated graham cracker into each cupcake to complete the graveyard effect. Optionally, you can add additional details by piping or decorating with crumbled cookies or green-colored sugar for grass.
Notes
- Ensure all dairy ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding of the frosting.
- Use high-quality chocolate chips for a richer flavor in both the batter and frosting.
