Halloween Tombstone Cupcakes Recipes

TOMBSTONE CUPCAKES

Tombstone Cupcakes image

A cake mix speeds up the prep of these fun little cakes. Chow mein noodles are the "fingers" that reach out from the cupcake grave.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package cake mix of your choice (regular size)
1/3 cup semisweet chocolate chips
24 Milano cookies
1 can (16 ounces) vanilla frosting
1/2 cup chocolate wafer crumbs
1 cup chow mein noodles
24 orange gumdrops
3 green gumdrops, cut into small pieces

Steps:

Prepare and bake cake mix according to package directions for cupcakes; cool completely. , For tombstones, in the microwave, melt chocolate chips. Pipe "RIP" onto cookies; place on waxed paper to dry., Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes. Arrange chow mein noodles to resemble fingers. Use gumdrops to make pumpkins; place in front of tombstones.

Nutrition Facts :

HALLOWEEN TOMBSTONE CUPCAKES

Halloween Tombstone Cupcakes image

Enjoy this tombstone shaped cupcake made with Betty Crocker® Rich & Creamy frosting and gel - delightful dessert to serve at Halloween party.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker™ Rich & Creamy white frosting
2 graham cracker rectangles, crushed
2 chocolate graham cracker rectangles, crushed
1 tube (0.68 oz) Betty Crocker™ black decorating gel
12 chocolate creme-filled finger sandwich cookies, cut in half crosswise

Steps:

Heat oven to 350°F. Place black paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Frost cupcakes with white frosting. Sprinkle each with 1 teaspoon graham cracker crumbs to look like dirt. With black decorating gel, pipe desired design on each cookie half. Insert 1 half into each cupcake to look like tombstone.

Nutrition Facts : Calories 257, Carbohydrate 36 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 261 mg

PEEPS® TOMBSTONE CUPCAKES

PEEPS® Tombstone Cupcakes image

Bake up these spooky sweet Halloween cupcakes topped with a PEEPS® marshmallow.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1 cup finely crushed creme-filled chocolate sandwich cookies (8 cookies)
24 PEEPS® brand marshmallow tombstones

Steps:

Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Frost cupcakes with chocolate frosting. Sprinkle cookie crumbs on large plate. Carefully dip cupcake tops into crumbs to look like dirt. Place PEEPS® marshmallow tombstone on top of each cupcake.

Nutrition Facts : Calories 260, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 20 g, TransFat 0 g

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