My kids LOVE Halloween. Seriously, they ask me when it will be Halloween and plan their costumes (even though they change their mind 50 times) all year long. I have had so many Halloween cupcake ideas swirling around in my head and couldn’t decide what I wanted to do. That was solved when when I saw these amazing bone sprinkles at Hobby Lobby. I instantly knew what kind of cupcakes I needed to make. I mean, what’s more fun than waking up to graveyard cupcakes that are full of ‘bleeding bones’? I’m pretty sure my kids will answer that question with as resounding “Nothing!”
I love the combination of chocolate and cherries so I decided to substitute the water and oil for some cherry juice and pureed cherry pie filling. I also added a little instant coffee to bring out the chocolate flavor. Feel free to make the cake as directed on the box as I’m sure it would turn out equally yummy and would shave a little time off if you’re in a hurry.
These cupcakes are going to fit in great at our Homeschool Halloween Party I have planned for tomorrow.
So, let’s get to making these bad boys!
Gather your ingredients. You’ll need a chocolate cake mix, Oreo cookies, Milano cookies, eggs, cherry juice, cherry pie filling, gel icing, chocolate frosting and bone sprinkles.
Preheat oven to 350 degrees. I like to go ahead and put the cupcake liners in muffin pans and set aside.
You can use any brand or chocolate flavored cake mix you prefer for these cupcakes. I used the number of eggs the cake mix called for then replaced the water with cherry juice and pureed some cherry pie filling to use in place of the oil. Be sure to keep the proportions equal to what the box calls for so that your cupcakes don’t end up too moist or dry.
Dump the cake mix, eggs, juice, puree and instant coffee into a mixing bowl and beat until smooth.
Put approx 1/4 cup of batter into each muffin cup and cook for the time specified on the box. My cake mix suggested a cook time of 18-24 minutes and my cupcakes were done right at the 18 minute mark. Insert a toothpick into a couple of the cupcakes, if it comes out clean the cupcakes are done. Place the pan on a wire rack to cool.
Now is a great time to make the Oreo cookie dirt and tombstones.
To make the dirt simply open up the Oreo cookies and scrape the filling out. I threw the filling away but I won’t judge you if you have a little midnight snack 🙂
I used Milano cookies to make the tombstones. Carefully cut each cookie in half and use the gel frosting tube to write RIP on each half.
Once the cupcakes are cool you can make a hole in the top of the cupcake with a fancy gadget (as seen here) or you can just poke a hole in them with the end of a spoon or your finger if they’re just for your family to eat. I really think that would have been easier and quicker than the little gadget.
Fill up the hole about 3/4 of the way full with bone sprinkles then top with a bit of the thick gooey part of the pie filling. This makes EXCELLENT blood! When you bite in it’s thick and full of bones. How fun!!!
Slap a little chocolate frosting on top and dip your cupcake in the Oreo crumbs. I found the easiest was to do this was to dump them out of the bag and onto a saucer.
Press and tombstone into each cookie and top with a couple of bones for good measure.
- 1 chocolate cake mix of your choice
- Eggs (use the number recommended on your cake mix)
- Cherry Juice (used in place of water)
- 1 can cherry pie filling
- 1 tsp instant coffee
- Oreo cookies (I row from a standard size package should work)
- Milano Cookies
- Gel Icing in white or black
- Chocolate frosting
- Bone sprinkles
- Preheat oven to 350 degrees. Put cupcake liners in muffin pans, set aside.
- In a blender, puree cherry pie filling. You are replacing the oil in your cake for the puree so be sure to make enough to substitute evenly. For example: my cake mix called for 1/2 cup of oil so I used 1/2 cup of pureed pie filling instead.
- In a mixing bowl combine cake mix, eggs, cherry juice, pureed pie filling and instant coffee. You will be replacing the amount of water your cake mix called for with the cherry juice, be sure to substitute evenly. For example: my cake mix called for 1 cup of water so I used 1 cup of cherry juice instead.
- Mix until well blended.
- Add approx. 1/4 cup of batter to each cupcake liner and bake 18-24 minutes or until a toothpick can be inserted and comes out clean.
- Once the cupcakes are done remove the pans from the oven and allow to cool completely on wire racks.
- While the cupcakes are cooling remove and discard filling from one row of Oreo cookies. Add the cookies to a small platic baggie and crush the cookies. Pour cookie crumbs onto a small plate and set aside.
- Carefully cut each Milano cookie in half.
- Using the gel icing tube write RIP on each cookie half.
- Once the cupcakes are cool poke a hole in each cupcake and fill 3/4 of the way full with bone sprinkles.
- Finish filling the hole with the thick part of the pie filling, don't add any of the cherries.
- Carefully top each cupcake with chocolate frosting.
- Dip each cupcake into the bowl of cookie crumbs to create a 'dirt layer'.
- Gently push a tombstone into each cupcake and add a couple of bones to the top of the cupcake.
I really hope you love these cupcakes. If you make them please leave me a comment or picture and let me know what you think of them.
If you are looking for other fun Halloween ideas be sure to check out my Easy Feather Boa Halloween Wreath Tutorial, Halloween Printable Worksheets, Halloween Bingo and Mandala Inspired Skull Mask project.