Tombstone Chocolate Cupcakes

tombstone chocolate cupcakes

This half term is flying by far too quickly for my liking, I cannot believe it is almost the end of the week already! We have not really done that much, lots of pottering about and spending lots of quality time together as a family which has been really lovely. I think this is why Halloween has crept up on me so unexpectedly, because we had the school disco last week, and I think I had just forgotten that it is not actually Halloween until this Saturday! Hence, I did not get around to baking any Halloween cakes until yesterday!

We are visiting some friends tonight to go to the museum as they are holding a spooky event (a free event too, so worth attending!) which I am not sure exactly what it entails, but my friend told me it involves searching inside boxes to see what is inside! Anyway, I thought it would be a great excuse to bake some little Halloween inspired cupcakes for the children to have when we get back as a little snack. 


These were very easy to make – I whipped up a batch of the cupcakes before breakfast yesterday morning, and then I decorated them before tea last night. I simply used a chocolate icing pen to write ‘RIP’ on some Lotus biscuits


I then topped each cupcake with some melted chocolate


Stuck the tombstone lotus biscuit inside the sponge and then covered the top of the cake with some chocolate shavings


and then I added 1/2 a jelly snake sweet , just to add that gruesome factor!


So really easy to make some simple chocolate flavoured cupcakes look freakishly good for Halloween


Here is my recipe for Tombstone Chocolate Cupcakes

Tombstone Chocolate Cupcakes
Yields 16
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Cook Time
25 min
Cook Time
25 min
  1. 150g unsalted butter
  2. 150g caster sugar
  3. 3 eggs
  4. 125g self raising flour
  5. 1 tsp baking powder
  6. 25g cocoa powder
  7. 2 tbsp Rachels Organic Dark Chocolate and Cherry Yogurt
  8. *For the Topping*
  9. 200g milk chocolate
  10. 3 Galaxy Ripple chocolate bars
  11. 16 Lotus Caramelised biscuits
  12. chocolate icing pen
  13. 8 Jelly worm/snakes sweets
  1. pre heat the oven to 1800C / 160oC (fan)
  2. line a muffin tin with paper cake cases
  3. cream the butter and sugar together until light and fluffy
  4. add the eggs and beat well for a few minutes
  5. add the cocoa powder and the flour and mix
  6. fold in the yogurt
  7. divide the cake batter between the 16 cake cases
  8. bake in the oven for 25 minutes approx
  9. remove from the oven and allow to cool
  10. *For the Topping*
  11. place the ripples in a food processor and make into shavings
  12. write 'RIP' on each biscuit with the icing pen
  13. melt the chocolate
  14. spread the melted chocolate onto the top of each cake
  15. stick a biscuit into the cake
  16. scatter the chocolate shavings
  17. add half a snake/worm
Mummy Mishaps




Spooktastic cakes and I cannot wait to share them around later tonight!

I used some delicious yogurt in my cakes courtesy of Rachels Organic for which I was compensated for.

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