Ghoulish Gravestone Cupcakes
By: Catherine Gregory
Published: Sunday, October 30, 2016 - 4:58am

Ingredients




For the cupcake mix
6oz self raising flour
6oz unsalted butter or margarine (I used Stork)
6oz caster sugar
3 eggs
1/2 tsp of vanilla extract
For the topping
4oz unsalted butter
8oz of icing sugar
50g of plain chocolate
Rich tea fingers or Biscoff biscuits
White writing icing
1 pack of oreos made into a breadcrumb texture (I used a pack of oreo crumbs)

Preparation

1 Preheat oven to 190c, gas mark 5, 375 Fahrenheit and add bun cases to a 12 hole bun tin 2 In a large bowl add the butter or margarine at room temperature to the bowl and the sugar and cream together until smooth then add the eggs one at a time along with the sifted flour and slowly stir in until you get a creamy smooth mixture then add the vanilla extract and stir in 3 Fill each bun tin about 2/3 of the way up the cases.  I use an ice cream scoop as you get a round finish and a level amount in each one 4 Bake in the  middle of the oven for 15 to 20 minutes until golden brown and when you gently press the centre they should spring back. Remove from the tray and and put onto a cooling rack 5 In a microwavable bowl add the plain chocolate and put into the microwave for 10 second blasts and keep stirring well between each one until melted and set aside to cool slightly.  In a separate bowl add the butter and icing sugar and mix until smooth and creamy then add the melted chocolate and combine 6 Take a palette knife or a rounded knife and add some of the mixture to the top of your cooled cupcakes and repeat till all buns covered.  Make sure a good amount of buttercream is used as this is what will be used to support the biscuits 7 Now add lots of the crushed up oreos until the top is covered in crumb to give the soil look.   Snap in half a rich tea finger or biscoff like I used and on the plain side use your icing pen and write RIP on the back then push down into the buttercream

About

Perfect for Halloween, the kids will love making these.  A vanilla cupcake with a chocolate buttercream icing and oreo crumb topping