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Tombstone Cakes
These Tombstone Cakes just scream Halloween and are unbelievably fun and easy. The entire family will be begging to help make them. First, you need to find some spooky tombstone molds to put that extra chocolatey cupcake batter in, bake them, then brush them with a sweet glaze and finally decorate them as you wish.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 24
Calories: 154 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons butter
- ⅓ cup dark chocolate chips
- ½ cup cocoa powder
- ⅔ cup milk
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Sugar Glaze
- 1½ cups powdered sugar same as icing sugar or confectioners' sugar
- 4 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F. Spray the tombstone mould generously with cooking spray.
- Make the flour mixture: In a medium sized bowl combine the flour, sugar baking soda, baking powder and salt together.
- Make the chocolate batter: Add the butter and chocolate chips to a medium size microwave safe bowl and microwave for 1 minute, stirring every 30 seconds until the chocolate is melted and smooth. Whisk in the cocoa powder. Add the milk, eggs, oil, vanilla and whisk well. Gently fold in the flour mixture.
- Pour batter in molds: Divide the mixture into the tombstone cups, filling them about 60% full. Transfer to the oven and bake for 13-15 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool and remove: Cool for 5 minutes in the molds then remove from molds and finish cooling on a wire rack.
- Make the glaze: In a small bowl whisk the powdered sugar with the milk until smooth. Adjust with milk if wanting a thinner glaze.
- Glaze the cupcakes: Brush each cake with the glaze. If preferred, decorate the tombstones with red icing for bloody effects.
Cup of Yum
Notes
- Make vanilla cupcakes and add food coloring for a different twist.
- Make sure your cakes are well cooled before putting the glaze on.
- Don't be scared to spray lots of oil in the molds as you don't want them to stick.
- Store in the refrigerator in an airtight container for up to 1 week.
- Freeze in an airtight container or freezer bag for 3-4 months.
Nutrition Information
Serving
1serving
Calories
154kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
88mg
(4%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
189IU
(4%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 154
% Daily Value*
| Serving | 1serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 88mg | 4% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.