Tombstone Cakes
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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.
What’s not to love about Halloween? I say nothing, and baking during this time of year is one of my absolute favorite things to do. It’s just so much fun! There are so many moulds to choose from and any one of them will look amazingly spooky and creepy. I decided to use the tombstone ones, or you could try my red velvet cupcakes as another option.
If you want to go all out for this holiday, add a few more delectable treats such as halloween candy brownies, easy monster cookies, or some witches brew. After all, you’ll be thirsty by the time you make all these great Halloween recipes.
What You’ll Need To Make Tombstone Cakes
- Flour – All-purpose white flour is used for the batter.
- Sugar – White granulated sugar provides some sweetness in the cupcake. You’ll also need some icing sugar for the glaze.
- Baking soda – Baking soda is used as a leavening agent.
- Baking powder – Baking powder is used to increase the volume and lighten the texture of most baked goods.
- Salt – Salt is used to enhance the overall taste and is a must in most recipes.
- Butter – I use unsalted butter to control the amount of salt. If using salted butter, you can just omit the salt in the recipe.
- Chocolate chips – I used dark chocolate chips but use milk or semi-sweet chips if that’s all you have.
- Cocoa powder – Cocoa powder is unsweetened chocolate that adds a deep chocolate flavor to desserts.
- Milk – Milk is used in both the batter and to mix with the powdered sugar for the glaze.
- Eggs – Large eggs are used to provide structure, leavening, richness, color, and flavor to baked products
- Oil – Use vegetable oil to help make the cakes moist.
- Vanilla -Vanilla is used to enhance all the other flavors in the recipe.
How To Make Tombstone Cakes
- 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.
Frequently Asked Questions
How can I test if my cupcakes are done?
The easiest way is to use a toothpick and insert it into the center of your cupcake. When you pull it out, it should come away clean. If it has any wet batter on it, or is a bit gummy, then the cake needs a bit longer in the oven.
Can I use other flavors instead of chocolate?
You can use any cupcake flavor you prefer such as red velvet or vanilla cupcakes. If making a white cupcake, you may want to color the glaze a bit.
Can I use icing or frosting instead of a glaze?
You could but it should be thin enough so that the shape of the mold will still be visible.
Some Tips
- 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.
Leftovers
Store in the refrigerator in an airtight container for up to 1 week.
Freezer
Freeze in an airtight container or freezer bag for 3-4 months.
More Great Recipes To Try
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Tombstone Cakes
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
