Description

Graveyard Cupcakes are deliciously rich chocolate cupcakes filled with decadent chocolate ganache, topped with fluffy cocoa frosting, and decorated with spooky “tombstone” cookies made from chocolate-coated graham crackers and white chocolate writing. Perfect for Halloween or themed parties, these cupcakes combine moist chocolate cake, creamy filling, and playful fun in every bite.

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

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-count cupcake tin with 20 cupcake liners to hold the batter.
Mix Dry Ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.
Melt Butter and Chocolate: Place 1 cup unsalted butter and 1 cup semisweet chocolate chips in a large microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue heating in 30-second intervals, stirring each time, until melted but not hot.
Add Brown Sugar: Stir 1 cup brown sugar into the melted chocolate mixture using a spoon, not beaters.
Add Eggs and Vanilla: Whisk in 2 large eggs and 1 teaspoon pure vanilla extract into the chocolate mixture until combined.
Combine Dry and Wet Ingredients: Add half of the dry ingredient mixture to the wet mixture and stir just until combined. Then, stir in ½ cup buttermilk just until mixed. Add the remaining dry ingredients and stir gently until no white flour remains. Be careful not to overmix.
Fill Cupcake Liners: Using a spoon or scoop, fill each cupcake liner halfway with batter. You should get 20 cupcakes. Avoid overfilling to ensure the cupcakes rise properly.
Bake: Bake in the preheated oven for 15-16 minutes or until a toothpick inserted into the center comes out clean.
Cool Cupcakes: Immediately remove cupcakes from the hot tins and transfer to a wire rack to cool completely before frosting to prevent overbaking and dryness.
Make Ganache: Heat 1 cup heavy cream in a microwave-safe bowl in the microwave for about 1½ minutes until hot. Pour 1 cup semisweet chocolate chips into the cream and let sit for 5 minutes. Stir until smooth, then mix in 1 tablespoon corn syrup. Refrigerate for 30 minutes to chill and thicken.
Prepare Frosting: Using a stand mixer fitted with a paddle attachment, beat 3 cups powdered sugar, 1 cup slightly melted unsalted butter, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract on high for about 2 minutes until light and fluffy. Transfer frosting to a piping bag fitted with a Wilton 1M or any desired tip.
Melt White Chocolate for Decoration: Microwave 1 ounce Baker’s white chocolate in a small bowl at 30-second intervals, stirring until just melted and smooth. Transfer to a piping bag with a small hole.
Decorate Tombstone Cookies: Pipe spooky sayings onto the 20 chocolate-coated graham crackers such as “RIP,” “Ima Goner,” “Game Over,” “This Sucks,” etc. Freeze for 5-10 minutes to harden the writing.
Fill Cupcakes with Ganache: Using a small knife, cut a small hole or well into the top of each cooled cupcake. Spoon about a teaspoon of ganache into each hole, then replace the cut-out piece on top to cover the filling.
Frost Cupcakes: Pipe the prepared cocoa frosting on top of each ganache-filled cupcake.
Add Tombstone Decoration: Place one decorated and hardened cookie onto the frosting of each cupcake to complete the graveyard look.

Notes

If you don’t have buttermilk, make your own by mixing ½ cup milk minus ½ tablespoon and adding ½ tablespoon of lemon juice or white vinegar. Let sit 5 minutes before using.
Natural cocoa powder is preferred but any cocoa powder works fine.
Salted butter may be used in cupcakes if kosher salt is omitted, but do not use salted butter for the frosting.
You can substitute brown sugar with granulated sugar in the cupcake batter.
Different types of chocolate chips (milk or dark) can be used in the ganache.
The corn syrup in ganache adds shine but can be omitted.
Alternative tombstone cookies include Vienna fingers, Biscoff cookies, Milanos, or any similar shaped cookie.
Do not use white chocolate chips instead of Baker’s white chocolate as they do not melt smoothly.
For slightly melted butter, microwave cold butter on high for 40 seconds.
Ensure all ingredients are room temperature for better mixing.
Avoid overmixing cupcake batter to keep cupcakes soft.
Do not overfill cupcake liners to allow proper rising.
Remove cupcakes promptly from tins to prevent continued baking and drying out.
If you lack piping tips, use a Ziplock bag with the corner cut off for frosting piping.
Ganache-filled cupcakes should be refrigerated after 2 days if not consumed.
Store cupcakes in an airtight container at room temperature up to 2 days, refrigerated up to 4 days, or frozen up to 3 months.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 130mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg