Ghosts in the Graveyard Cupcakes

1 package (2-layer size) white cake mix
1 teaspoon vanilla extract
1 teaspoon black food color
2 containers (16 ounces each) vanilla frosting
24 oval-shaped cookies
Chocolate sprinkles, (for decoration)
Miniature chocolate chips, (for decoration)

Prepare cake mix as directed on package, adding vanilla. Tint cake batter grey with 1/4 teaspoon black food color.

Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

Tint 1 container frosting black with 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small resealable plastic bag. Snip a small corner from bag. Pipe “RIP” onto top half of each cookie. Push tombstone cookies gently into cupcakes.

For the ghost, spoon remaining container of white frosting into large resealable plastic bag. Snip a corner from bag. For the body of the ghost, pipe 1/2-inch dollop next to tombstone. Pipe a smaller dollop on top, lifting while squeezing bag so that top of dollop is pointed. This is the head of the ghost.

Use chocolate sprinkles and chocolate chips to decorate the ghost’s face.

Makes 24 (1 cupcake) servings.

Tip: For easier measurement, 1/4 teaspoon food color = 20 to 25 drops


Bellemain Cooling Rack – Baking Rack , Chef Quality 12 inch x 17 inch – Tight-Grid Design, Oven Safe, Fits Half Sheet Cookie Pan


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.