R.I.P. Cupcakes

Just in time for Halloween! I got this recipe out of the Betty Crocker Magazine "Best Halloween Recipes 2011." I just changed a few things. If your in the mood to bake something spooky, they are perfect (and they aren't very hard to make either).


Ingredients:
- 1 box Duncan Hines Devil's food cake mix
- Water, vegetable oil and the eggs used for the cake
- 2 honey graham crackers, crushed
- 2 chocolate graham crackers, crushed
- 1 container of creamy white frosting
- 12 Milano sandwich cookies, cut in half
- A tube of ready-made chocolate frosting or homemade brown-colored frosting

First: Heat oven to 350 degrees. Place a halloween themed cupcake liner in each of the 24 muffin tins. Make the cake as directed on the box for 24 cupcakes. Let the cupcakes cool completely* before starting to decorate.

Second: Ice all the cupcakes with the vanilla frosting and set aside. In a large ziplock bag, crush the graham crackers (both kinds together) using a rolling pin and set aside.

Third: Take each Milano cookie and cut in half crosswise. Using the frosting, pipe onto the cookies different halloween sayings such as "R.I.P", "BOO", or tombstone dates "1811", "1790", etc. After decorating all the cookies, place in the freezer for a few minutes to help set.

Fourth: Now you are ready to assemble! Place the flat side of the "tombstone cookie" into the back of the cupcake and push down until the cookie stays in place by itself. Take as handful of the crushed graham mixture and sprinkle in front of the tombstone to look like grave dirt.

And now you have a very spooky cupcake!

*If you know you are going to make then ahead of time, you can actually made the cupcakes the night before and then decorate them the day you need them. It saves a lot of time!