Tombstone Cupcakes Recipe

Tombstone Cupcakes Recipe photo by Taste of Home

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A cake mix speeds up the prep of these fun little cakes. Chow mein noodles are the "fingers" that reach out from the cupcake grave.—Taste of Home Test Kitchen

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Tombstone Cupcakes Recipe

Prep: 1 hour Bake: 20 min. + cooling

Yield: 24 Servings

60 20 80

Ingredients

1 package cake mix of your choice (regular size)
1/3 cup semisweet chocolate chips
24 Milano cookies
1 can (16 ounces) vanilla frosting
1/2 cup chocolate wafer crumbs
1 cup chow mein noodles
24 orange gumdrops
3 green gumdrops, cut into small pieces

Directions

Prepare and bake cake mix according to package directions for cupcakes; cool completely.
For tombstones, in the microwave, melt chocolate chips. Pipe "RIP" onto cookies; place on waxed paper to dry.
Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes. Arrange chow mein noodles to resemble fingers. Use gumdrops to make pumpkins; place in front of tombstones. Yield: 2 dozen.

Originally published as Tombstone Cupcakes in Taste of Home Halloween Party Food , p31

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Tombstone Cupcakes

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Reviewed on Oct. 19, 2011 by sues2u2

My daughter & I whipped these up for her after soccer game snack. Everyone loved them! We switched a few things up by using a dark green icing color and exchanged the pumpkin for a few bone shaped candies we found at a local store. Easy & fun!