Cemetery Cupcakes

With the rack in middle position, preheat the oven to 180 °C (350 °F). Line a 12 cavity muffin tray with paper liners.

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In another bowl, combine the sugar and cocoa. Add the oil, eggs, vanilla and beat with an electric mixer at high speed or until mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds.

Bake for approximately 25 minutes or until a toothpick inserted in the centre of a cake comes out clean. Cool and store in an airtight container.

In a bowl, beat the butter with the sugar, cream, and vanilla using an electric mixer until smooth and fluffy.

In a bowl, combine the egg white and icing sugar with an electric mixer or whisk, until smooth. Add water, if needed.

Top the chocolate cupcakes with vanilla frosting. Sprinkle with Oreo cookie crumbs to imitate a dirt-covered ground. For the grass, add thinly slices green licorice sticks. Place a pumpkin candy in the scene.

To create tombstones, lightly press a chocolate-covered cookie into each cupcake. Use a pastry bag to write RIP on the “tombstones” with the Royal Icing. Let dry for about 30 minutes.