Halloween has always been my favorite time of year—something about the crisp air, glowing pumpkins, and a good excuse to indulge in sweet treats.
But when I went gluten-free, finding festive goodies that didn’t taste like cardboard was a real challenge.
That’s when I started experimenting in the kitchen.
These Graveyard Cupcakes were born out of a need for something delicious, gluten-free, and, most importantly, fun. They’ve become a Halloween staple in my house—both kids and adults go crazy for them!
Plus, decorating them is half the fun.
Tips & Variations
- Dairy-Free Option: Substitute milk and butter with plant-based alternatives.
- Nut-Free: Use oat milk instead of almond milk.
- Low-Sugar: Swap granulated sugar with coconut sugar for a less processed option.
Serving Suggestions
Arrange your cupcakes on a black platter with faux spiderwebs for a dramatic effect. Add plastic spiders or bats around the tray for extra Halloween vibes. These cupcakes are a hit with kids and adults alike, so don’t expect leftovers!
Spooky Gluten-Free Graveyard Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Festive gluten-free cupcakes perfect for Halloween! Rich chocolate flavor topped with “grave dirt” and tombstone cookies.
Ingredients
For the cupcakes
- 1 cup gluten-free all-purpose flour (ensure it includes xanthan gum)
- 1 cup granulated sugar
- 1/3 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk (or dairy-free alternative like almond milk)
- 1/4 cup vegetable oil
- 1 egg (or flaxseed egg for vegan)
- 1 tsp vanilla extract
- 1/2 cup hot water
For the frosting
- 1/2 cup unsalted butter (or vegan butter)
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp milk (or dairy-free alternative)
- 1 tsp vanilla extract
For decoration:
- Gluten-free chocolate sandwich cookies (like Oreos)
- Black and green decorating gel
- Candy pumpkins or gummy worms (gluten-free brand)
- Small rectangular gluten-free cookies for tombstones (e.g., Schär biscuits)
Instructions
1. Prep the Base:
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This recipe makes about 12 cupcakes, so plan accordingly.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
Add milk, oil, egg, and vanilla extract to the dry mixture. Stir until smooth.
4. Finish the Batter:
Pour in the hot water and mix until fully combined. The batter will be thin—that’s normal!
5. Bake:
Fill the cupcake liners about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6. Make the Frosting:
Using an electric mixer, beat the butter until creamy. Gradually add powdered sugar, cocoa powder, and milk, mixing until fluffy. Stir in the vanilla.
7. Decorate:
- Tombstone Cookies: Write spooky messages like “RIP” on your cookies using black decorating gel.
- Grave Dirt: Crush chocolate sandwich cookies to mimic dirt.
- Assemble: Frost each cupcake, sprinkle with “dirt,” and stick a tombstone cookie upright in the center. Add candy pumpkins or gummy worms for extra creepiness.
Notes
Ensure all decorations are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
