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5 from 8 votes

Halloween Cupcakes: Graveyard and Strawberry Monster Cupcakes

Delicious cute spooky Halloween treat, Graveyard cupcakes and Strawberry monster cupcakes.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 12 cupcakes
Calories: 362kcal
Author: Swathi ( Ambujom Saraswathy)


  • Coffee flavored Chocolate cupcakes
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 1/2 cup + 1 ½ tablespoon water
  • 1 cup / 130g all-purpose flour
  • 1 cup / 200g Imperial granulated sugar
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon instant espresso
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • Vanilla butter cream frosting
  • 2 cups /150g Imperial powdered confectioners’ sugar I used imperial sugar
  • ¾ tsp vanilla extract
  • 10.6 tablespoon unsalted butter softened at room temperature
  • 1 tablespoon heavy cream
  • For Graveyard Cupcakes
  • 6 coffee flavored chocolate cupcakes
  • 6 chocolate sandwich cookies for chocolate tombstone
  • Vanilla butter cream frosting
  • White icing for writing
  • Pumpkin candies
  • Chocolate candy melt for chocolate tree
  • Chocolate cookies for dirt
  • For Strawberry monster cupcakes
  • 6 chocolate cupcakes
  • 6 strawberries
  • Vanilla butter cream frosting
  • Purple color food coloring
  • White icing
  • Chocolate candy melt
  • 6 Edible eyeball candies


  • Coffee flavored Chocolate cupcakes
  • Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake liners
  • In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
  • In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg, buttermilk , coffee and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
  • Bake the cupcakes in the center of the oven for about 20-25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes with vanilla butter cream
  • Vanilla butter cream frosting
  • In a kitchen aid stand mixer beat softened butter and then powder sugar vanilla extract and finally add heavy cream to make it cream frosting
  • For Graveyard Cupcakes
  • First split chocolate cookies in half. Remove and discard filling. Using a serrated knife, cut three sides from each of 6 of the cookie halves to make tombstone shapes. Crush remaining cookies and trimmings.
  • Place a sheet a parchment of on a large baking sheet. In a small microwave-safe bowl microwave candy melt on 100 percent power (high) for 30 seconds. Stir; microwave 30 seconds intervals more or until completely melted. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the prepared baking sheet pipe 12 small leafless trees, each 3 to 4 inches tall (make them thick so they won't break when hardened). If desired, make extra trees in case one or two break. Chill in the refrigerator until chocolate hardens.
  • Meanwhile, generously frost tops of cupcakes. Carefully insert a cookie tombstone into frosting on each cupcake. Use a wooden skewer to make a small hole in each cupcake top. Carefully peel chocolate trees from parchment paper and insert into holes on cupcake tops; if necessary, use frosting to secure trees. Place a candy pumpkin on top of some of the cupcakes. Sprinkle cupcakes with the crushed cookies. Serve immediately.
  • For Strawberry monster cupcakes
  • First make purple color icing with vanilla buttercream frosting and purple food coloring.
  • Hull the strawberries and make cut in almost bottom part of strawberries.
  • Fill the gap with chocolate candy melt
  • Pipe the teeth with white color icing.
  • Place an eyeball candy in each top of strawberries.
  • After frosting the cupcake with purple icing. Place the monster strawberries on the top.
  • Serve immediately



Calories: 362kcal | Carbohydrates: 47g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 107mg | Potassium: 65mg | Fiber: 1g | Sugar: 37g | Vitamin A: 472IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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