A spooky Halloween cupcake recipe that’s not too scary, these White Chocolate Graveyard Cupcakes feature a spooky graveyard scene made of fondant perched on top of homemade white chocolate buttercream.




Halloween White Chocolate Cupcake Recipe
Our family loves Halloween. I mean, we’ll celebrate any holiday but I don’t know many families that get as into Halloween as we do.

At the end of August, our Halloween tree goes up, and we start in on the spooky recipes and crafts.

Every year, I have a blast experimenting in the kitchen and coming up with delicious recipes to spread the Halloween love – like these White Chocolate Graveyard Cupcakes!

The inspiration for these cupcakes was a graveyard pudding with little Milano cookies as the tombstones. Milanos would be a super simple swap for this recipe and save you from having to make royal icing and fondant tombstones. If you’re crunched for time, or your tombstones don’t turn out as nice as you’d like, it might be a good idea to have a bag of Milanos on hand as a back-up!

Can these Halloween cupcakes be frozen? Yes, you can freeze the unfrosted cupcakes and the frosting separately, in ziplock freezer bags up to 3 months. When ready to use, simply bring to room temperature (the frosting will take about an hour) and then proceed with the decorating instructions below.


White Chocolate Cupcake Ingredients 1 3/4 cups cake flour 2 teaspoon baking powder 1/2 teaspoon salt 3 oz white chocolate, chopped 4 large eggs’ whites 6 tablespoons unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 2/3 cup milk 1/4 cup sour cream
For the white chocolate frosting:
1/4 cup butter, softened 12 oz white chocolate, melted and cooled 2 cups powdered icing sugar, as needed 1 teaspoon vanilla extract Green food dye
For the graveyard decorations:
Black fondant, about 1 cup Orange fondant, about 1 cup White royal icing (premade) Chocolate graham cracker crumbs
Tip: feel free to just use the decorating tips and skip the from-scratch white chocolate cupcakes and frosting.

Kitchen Tools You May Find Helpful
Measuring spoons and cups Cupcake tin Three or more mixing bowls Electric mixer Rolling pin Tombstone cookie cutter or sharp knife Piping bag Offset spatula

How to Make White Chocolate Cupcakes
Preheat oven to 325F. Line a muffin pan with your chosen liners and set aside.

In a medium-sized bowl, whisk together the flour, baking powder, salt, and chocolate. Set aside.

In a second medium-sized bowl, beat the egg whites with an electric mixer until stiff peaks form and the eggs and white and shiny in appearance, about 6-7 minutes. Set aside.

In a large bowl, cream the butter, sugar and vanilla together until light and fluffy, about 2 minutes. Add the milk and sour cream and mix until combined.

Add the flour mixture and beat until incorporated, then fold in the egg whites.

Scoop the cupcake batter into the prepared muffin pan, filling each liner about 2/3 of the way full.

Bake for 20-25 minutes until just lightly golden and an inserted toothpick comes out clean.

Cool on a cooling rack before decorating.

For the fondant decorations:

Roll out the black fondant and either use a tombstone cookie cutter to cut out the tombstones or use a sharp knife to freehand it.

Use premade royal icing to decorate the tombstone as you desire. (RIP, drawings, etc) You can also use a candy writer, white lustre dust, or skip this step.

Roll half tablespoon portions of the orange fondant into balls and use a chopstick or the dull edge of a butterknife to make indentations, as shown. Roll a small amount of the black fondant into a log and use as a pumpkin stem.

Set aside.

For the white chocolate frosting:

In a large bowl, beat the butter with an electric mixer until light and creamy. Add the white chocolate and beat until combined.

Add the powdered icing sugar and vanilla and mix until combined, about two minutes. Add additional sugar to achieve your desired consistency.

Scoop about 1/2 cup of the frosting into a separate container and dye with the green food coloring. Scoop into a piping bag and make a small snip on the tip. Set aside.

Use an offset spatula to add about 3 Tablespoons of frosting to each cupcake.

Sprinkle on the chocolate cookie crumbs lightly, add the tombstone and one or two pumpkins.

Use the green frosting to add a bit of grass around the tombstone and small vines onto the pumpkins.

 
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Grab your free printable for our white chocolate cupcakes recipe:


Halloween White Chocolate Cupcakes Print Ingredients 1 3/4 cups cake flour 2 teaspoon baking powder 1/2 teaspoon salt 3 oz white chocolate, chopped 4 large eggs’ whites 6 tablespoons unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 2/3 cup milk 1/4 cup sour cream For the white chocolate frosting: 1/4 cup butter, softened 12 oz white chocolate, melted and cooled 2 cups powdered icing sugar, as needed 1 teaspoon vanilla extract Green food dye For the graveyard decorations: Black fondant, about 1 cup Orange fondant, about 1 cup White royal icing (premade) Chocolate graham cracker crumbs Instructions Preheat oven to 325F. Line a muffin pan with your chosen liners and set aside. In a medium-sized bowl, whisk together the flour, baking powder, salt, and chocolate. Set aside. In a second medium-sized bowl, beat the egg whites with an electric mixer until stiff peaks form and the eggs and white and shiny in appearance, about 6-7 minutes. Set aside. In a large bowl, cream the butter, sugar and vanilla together until light and fluffy, about 2 minutes. Add the milk and sour cream and mix until combined. Add the flour mixture and beat until incorporated, then fold in the egg whites. Scoop the cupcake batter into the prepared muffin pan, filling each liner about 2/3 of the way full. Bake for 20-25 minutes until just lightly golden and an inserted toothpick comes out clean. Cool on a cooling rack before decorating. For the fondant decorations: Roll out the black fondant and either use a tombstone cookie cutter to cut out the tombstones or use a sharp knife to freehand it. Use premade royal icing to decorate the tombstone as you desire. (RIP, drawings, etc) You can also use a candy writer, white lustre dust, or skip this step. Roll half tablespoon portions of the orange fondant into balls and use a chopstick or the dull edge of a butterknife to make indentations, as shown. Roll a small amount of the black fondant into a log and use as a pumpkin stem. Set aside. For the white chocolate frosting: In a large bowl, beat the butter with an electric mixer until light and creamy. Add the white chocolate and beat until combined. Add the powdered icing sugar and vanilla and mix until combined, about two minutes. Add additional sugar to achieve your desired consistency. Scoop about 1/2 cup of the frosting into a separate container and dye with the green food coloring. Scoop into a piping bag and make a small snip on the tip. Set aside. Use an offset spatula to add about 3 Tablespoons of frosting to each cupcake. Sprinkle on the chocolate cookie crumbs lightly, add the tombstone and one or two pumpkins. Use the green frosting to add a bit of grass around the tombstone and small vines onto the pumpkins. © Jennifer Tammy


These Halloween Graveyard Cupcakes would be perfect for a Halloween party or scary movie night. They are super simple to make and you can put out all of the decorating components for each person to decorate their cupcake as they wish!

For more fun Halloween dessert recipes, check out our Monster Meringue Cookies or our Cute Ghost Carrot Cake.





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