Description

Celebrate Halloween with these spooky Halloween Graveyard Cupcakes featuring rich chocolate cupcakes filled with creamy Oreo cheesecake, topped with decadent chocolate buttercream, and decorated with Biscoff biscuit gravestones, crushed Oreos for soil, and vibrant green grass buttercream. Perfect for parties or a fun baking project with kids, these cupcakes offer a festive and delicious treat that combines texture, flavor, and Halloween spirit.

Ingredients

Units Scale

Cupcake Batter

175 g baking spread or butter (softened, unsalted)
175 g caster sugar
3 large eggs
2 tbsp milk
150 g self-raising flour
25 g cocoa powder
1/4 tsp baking powder

Oreo Cheesecake Filling

115 g full-fat cream cheese
15 g icing sugar
15 g Oreos (crushed)
1/8 tsp vanilla extract

Chocolate Buttercream

100 g butter (softened, unsalted)
165 g icing sugar
35 g cocoa powder
1-2 tsp milk

Green Grass Buttercream

25 g butter (softened, unsalted)
50 g icing sugar
1/8 tsp vanilla extract
Green food coloring

Decorations

12 Lotus Biscoff biscuits (for gravestones)
35 g Oreos (crushed, for soil)
150 g dark chocolate (melted, optional for dipping or decoration)
30 g white chocolate (melted, optional for decoration)

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Instructions

Preheat Oven: Preheat your oven to 140°C Fan/160°C/325°F. Prepare a cupcake tin by lining it with cupcake cases to prevent sticking.
Make the Batter: Cream together the softened baking spread or butter and caster sugar until the mixture is light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Fold in the self-raising flour, cocoa powder, and baking powder gently until fully combined.
Bake the Cupcakes: Divide the batter evenly among the cupcake cases. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely before filling.
Prepare Oreo Cheesecake Filling: In a bowl, mix the full-fat cream cheese with icing sugar and crushed Oreos. Add vanilla extract and stir until smooth and creamy. Set aside.
Core and Fill Cupcakes: Using a small knife or cupcake corer, carefully core the center of each cooled cupcake to create a hole for the filling. Spoon or pipe the Oreo cheesecake mixture into the hollowed centers.
Make Chocolate Buttercream: Beat the softened butter until creamy, then gradually add icing sugar and cocoa powder. Add milk teaspoon by teaspoon until the buttercream reaches a smooth, spreadable consistency.
Decorate Cupcakes: Spread or pipe the chocolate buttercream over the filled cupcakes to create a smooth surface. Insert Lotus Biscoff biscuits vertically into the buttercream to resemble gravestones. Sprinkle crushed Oreos around the base to simulate soil.
Prepare Green Grass Buttercream: Beat softened butter with icing sugar, vanilla extract, and a few drops of green food coloring until smooth and fluffy. Pipe this green buttercream around the gravestones to mimic grass tufts.
Optional Decoration: Use melted dark and white chocolate to create additional decorative elements such as spider webs or ghost shapes on parchment paper. Allow to set before placing on the cupcakes for extra visual effect.
Serve and Enjoy: Once decorated, arrange your Halloween Graveyard Cupcakes on a festive plate or stand and serve to delight your guests with these spooky, delicious treats.

Notes

These cupcakes are perfect for Halloween parties and fun baking sessions with kids, capturing the spooky spirit with delicious flavors and creative decoration.
Ensure cupcakes are completely cool before coring and filling to prevent the cheesecake mixture from melting.
For a richer flavor, use full-fat cream cheese and good quality dark chocolate.
You can prepare the cheesecake filling and buttercream a day in advance and store them in the refrigerator, then assemble on the day of serving.
Experiment with additional decorations like edible glitter or candy eyes for extra Halloween fun.

Nutrition

Serving Size: 1 cupcake
Calories: 375
Sugar: 35g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg