Description

Have you ever wondered if cupcakes could look like a haunted graveyard, complete with tombstones, ghosts, and pumpkins? Picture a spooky scene where each cupcake is part of a creepy display, with chocolatey frosting dirt, marshmallow gaps, and a surprise grape jelly swirl. Sounds like a dessert that’s perfect for a Halloween party, right? These Pull-Apart Graveyard Cupcakes are an advanced but fun recipe, taking just 1 hour of active prep, and designed for easy grab-and-go serving—no knives needed! Whether you’re hosting a spooky bash or a family dessert night, this graveyard will have everyone digging in with delight

Ingredients

This recipe uses a mix of ingredients to create a flavorful, spooky dessert. Here’s what you’ll need, why each one matters, and some substitutions:

All-Purpose Flour (3 cups): Provides structure for the cupcakes.
- Substitution: Use gluten-free all-purpose flour for a gluten-free version.
Baking Powder (1 tablespoon): Helps the cupcakes rise and stay fluffy.
- Substitution: No direct substitute, but ensure it’s fresh.
Kosher Salt (1 teaspoon for cupcakes, 1/4 teaspoon for frosting): Balances sweetness.
- Substitution: Use 1/2 teaspoon table salt for cupcakes, 1/8 teaspoon for frosting.
Grape Jelly (1/2 cup): Adds a fruity swirl to some cupcakes.
- Substitution: Use raspberry or strawberry jam.
Granulated Sugar (1 cup): Sweetens the cupcakes.
- Substitution: Use coconut sugar or a sugar substitute.
Large Eggs (4, room temperature): Bind the batter and add richness.
- Substitution: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for vegan.
Unsalted Butter (3 sticks for cupcakes, 2 1/2 sticks for frosting): Adds moisture to cupcakes and creaminess to frosting.
- Substitution: Use margarine or vegan butter.
Pure Vanilla Extract (2 tablespoons): Adds warm flavor to cupcakes.
- Substitution: Use almond extract or omit.
Milk (2/3 cup for cupcakes, 3 tablespoons for frosting): Adds moisture and smooths frosting.
- Substitution: Use plant-based milk (soy, almond) for vegan.
Confectioners’ Sugar (3 1/2 cups): Sweetens and thickens frosting.
- Substitution: Use a powdered sugar substitute.
Chocolate Sandwich Cookies (10 for frosting, 1/4 cup crushed for decoration): Adds a speckled “dirt” look.
- Substitution: Use gluten-free chocolate cookies or graham crackers.
Large White Marshmallows (15): Fills gaps to create a cohesive cake look.
- Substitution: Use large vegan marshmallows.
Black or Dark Green Decorating Sugar (1 tablespoon): Adds a spooky dirt effect.
- Substitution: Use chocolate sprinkles or omit.
Black Decorating Icing (6.4-ounce tube): Creates tombstone epitaphs and ghost faces.
- Substitution: Use black gel or melted chocolate.
Oval-Shaped Vanilla and Chocolate Sandwich Cookies (5): Forms tombstones.
- Substitution: Use rectangular cookies or cut graham crackers.
Marzipan (7-ounce tube): Shapes ghosts and pumpkins.
- Substitution: Use fondant or modeling chocolate.
Round Lollipops (3, wrapped): Supports marzipan ghosts.
- Substitution: Use wooden skewers or omit and shape freeform ghosts.
Orange Decorating Sugar (1/4 cup): Coats marzipan pumpkins.
- Substitution: Use orange sprinkles or food coloring.
Green Decorating Icing (6.4-ounce tube): Adds grass and stems.
- Substitution: Use green gel or melted green candy.
Black Licorice (seven 8-inch pieces): Creates a graveyard border and gate.
- Substitution: Use chocolate sticks or pretzel rods.

Why These Ingredients Matter

The eggs and milk provide protein and calcium, while the grape jelly adds a touch of fruit-based nutrition. The chocolate cookies and decorating sugars create a realistic graveyard look, and the marzipan adds a fun, moldable element for spooky shapes. The ingredients are widely available and adaptable for gluten-free or vegan diets, making this recipe versatile. The individual cupcakes make portion control easy, and the spooky design is perfect for Halloween.

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Instructions

Step 1: Prep the Oven and Pans

Preheat the oven to 350°F.
Line two 12-cup muffin tins with paper cupcake liners.

Tip: Use Halloween-themed liners for extra spooky flair.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt.

Tip: Whisk thoroughly to ensure even leavening.

Step 3: Prepare the Grape Jelly

Microwave 1/2 cup grape jelly for 20-30 seconds until loosened, then whisk until smooth. Set aside.

Tip: Stir while heating to prevent scorching.

Step 4: Make the Batter

In a medium bowl, beat 1 cup granulated sugar and 4 large eggs with an electric mixer until light and foamy, about 2 minutes.
Gradually pour in 12 ounces (3 sticks) melted unsalted butter and 2 tablespoons vanilla extract while beating.
Add half the flour mixture, mixing slowly, then add 2/3 cup milk, followed by the remaining flour mixture. Don’t overmix.
Remove 2 cups of batter and stir in the grape jelly.

Tip: Mix gently to keep the batter light and fluffy.

Step 5: Fill and Bake

Fill the cupcake liners two-thirds full, alternating yellow (plain) and grape batter (about 12 of each).
Bake for 20-22 minutes, until a tester comes out clean and tops spring back lightly.
Cool in the pans for 10 minutes, then transfer to a rack to cool completely (about 1 hour).

Tip: Alternate batter colors randomly for a fun, varied graveyard.

Step 6: Make the Frosting

In a large bowl, beat 10 ounces (2 1/2 sticks) unsalted butter and 1/4 teaspoon kosher salt until fluffy.
Gradually beat in 3 1/2 cups confectioners’ sugar until smooth.
Add 3 tablespoons milk, one at a time, until spreadable.
Add 10 coarsely crushed chocolate sandwich cookies and beat until speckled and greyish.

Tip: Crush cookies to fine crumbs for a smooth “dirt” texture.

Step 7: Assemble the Graveyard Base

Arrange the cooled cupcakes in 4 rows of 6 on a large serving plate or cutting board.
Fit a large white marshmallow between each cupcake (5 per row) to fill gaps, creating a cohesive “cake” look.
Spread the frosting over the cupcakes and marshmallows to look like one cake.
Sprinkle with 1/4 cup finely crushed chocolate sandwich cookies and 1 tablespoon black or dark green decorating sugar for a dirt effect.

Tip: Press marshmallows firmly to hold cupcakes together.

Step 8: Decorate the Graveyard

Tombstones: Use black decorating icing with a small round tip to write “RIP” or other one-word epitaphs on 5 oval sandwich cookies. Insert randomly into cupcakes.
Ghosts: Roll two-thirds of a 7-ounce tube of marzipan between wax paper or parchment to 1/8-inch thick. Cut into 3 rounds with a 4-inch biscuit cutter. Drape over 3 wrapped lollipops and insert into cupcakes. Pipe black icing dots for eyes and mouths.
Pumpkins: Divide remaining marzipan into 4 balls, roll in 1/4 cup orange decorating sugar, and place around the graveyard. Pipe black icing for stems.
Grass: Use green decorating icing with a leaf or ribbon tip to pipe grass patches around the graveyard and pumpkins.
Border: Trim 6 pieces of black licorice to fit around the graveyard, leaving the front middle open. Bend the seventh piece into an upside-down “U” and insert into 2 front cupcakes for a gateway.

Tip: Practice piping on parchment first for clean designs.