Tombstone Cupcakes Recipe
Tombstone Cupcakes Recipe photo by Taste of Home
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Tombstone Cupcakes Recipe

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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
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES: 24 servings


  • 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


  1. Prepare and bake cake mix according to package directions for cupcakes; cool completely.
  2. For tombstones, in the microwave, melt chocolate chips. Pipe "RIP" onto cookies; place on waxed paper to dry.
  3. 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 Favorites 2007 , p31

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sues2u2 User ID: 4561301 156055
Reviewed Oct. 19, 2011

"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!"

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