Spooky Tombstone Chocolate Cupcakes
Using my Grandma's amazing homemade Scotch Cake recipe, I created these easy to make spooky Halloween treats. Granny Nellie's homemade icing takes these to another level and the decorative toppings make these cupcakes one memorable Halloween dessert.
Prep Time15 mins
Cook Time15 mins
Servings: 24
Ingredients
Cake Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup water boiling
- 1/2 cup Crisco
- 1 stick margarine
- 4 tbsp cocoa
- 1/2 cup buttermilk
- 2 eggs
- 1 tsp soda
- 1 tsp vanilla
Icing Ingredients
- 1 stick margarine
- 4 tbsp cocoa
- 2 tbsp milk
- 3 1/2 cup powdered sugar
Topping Ingredients
- 15 Oreos
- 2 small tubes brown icing gel
- 1 container Halloween sprinkles
- 2 bags Milano cookies
Instructions
- Heat oven to 350.
- Sift together 2 cups of flour & 2 cups of sugar, then set aside.
- Combine water, Crisco, 1 stick margarine, and cocoa. When dissolved add dry ingredients; then add buttermilk, eggs, soda, and vanilla.
- Pour the batter into the cupcake papers and then bake for about 15 minutes. Make sure toothpick is clean.
- When the cupcakes are almost done, start the icing. Mix margarine, cocoa and milk. Heat until it starts to simmer, and then add the powdered sugar. If icing is too thick then add 1 T of milk at a time until it’s creamy. Put on cupcakes while icing is still hot.
- For the decorative toppings first take the Milano cookies out and then using your creativity have fun decorating them with the brown gel icing. Set the cookies aside after you have decorated them. Next remove the icing from the Oreos and then crush them up. I like to put the Oreos into a bag and then smash them with a roller. Take the Milano cookies and push them into the cupcakes. Sprinkle the crushed Oreos in front of the cookies and then top that with a few Halloween sprinkles.