Pull Apart Graveyard Cupcakes

written by Hinal Shah 29th October 2014

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This Graveyard almost looks like a cake, however it is made up of individual cupcakes, therefore making it a self-serve option for your halloween party. Just grab your cupcake and go–no knives necessary.

Pull Apart Graveyard Cupcakes

Ingredients
Cupcakes:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup grape jelly
1 cup granulated sugar
4 large eggs, at room temperature
12 ounces (3 sticks) unsalted butter, melted
2 tablespoons pure vanilla extract
2/3 cup milk
Frosting:
10 ounces (2 1/2 sticks) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 1/2 cups confectioners’ sugar, spooned and leveled
3 tablespoons milk
10 chocolate sandwich cookies, coarsely crushed
Decorations:
15 large white marshmallows
1/4 cup finely crushed chocolate sandwich cookies (about 3 cookies)
1 tablespoon black or dark green decorating sugar
One 6.4-ounce tube black decorating icing, with tips
5 oval-shaped vanilla and chocolate sandwich cookies
One 7-ounce tube marzipan
3 round lollipops, wrapped
1/4 cup orange decorating sugar
One 6.4-ounce tube green decorating icing, with tips
Seven 8-inch pieces black licorice

Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.
Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
Using an electric mixer, beat sugar and eggs in a medium bowl until light and foamy, for about 2 minutes. Gradually pour in the butter and then the vanilla, while still beating.
Slowly, add half the dry ingredients and then all of the milk. Do the same with the rest of the dry ingredients, making sure you do not over mix the batter.
Keep aside 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter. Bake for about 20-22 minutes until a toothpick inserted in the center of the cupcakes comes out clean and the tops spring back lightly. Cool pan on a rack for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.

For the frosting: Beat butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners’ sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a spotty, greyish look.

For the decorations: Arrange 4 rows of the cupcakes on a large serving plate or cutting board. To fill in the gaps between the cupcakes, place a marshmallow between each cupcake, 5 marshmallows per row. Spread frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.

To make the tombstones: To write “RIP” use a black decorating icing and a small round tip or other one-word inscriptions on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.

To make the ghosts: Take out two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.

To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.

To make a border: Use pieces of the licorice, trim them to fit, to make a border around the cake, leaving the middle of the front side open. Bend one piece into an upside down “U” and stick into 2 cupcakes in the front to make an arched gateway.

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