You will love this spooky cute Graveyard pull apart cupcake cake that looks complicated, but secretly comes together fast with a box of cake mix and simple decorating tricks. This is the kind of Halloween cupcake project that makes everyone at the party say, “Wait…you MADE that?” while you smile knowing you did it in under an hour of hands-on time. If you want a halloween cupcake cake pull apart that is easy to transport, fun to serve, and guaranteed to thrill kids and adults, this Graveyard is your new go-to.
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Ingredients for Graveyard Cupcake Cake
For the Chocolate Cupcakes
- 1 box chocolate cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Strong brewed coffee, cooled; use in place of the water for the cake mix
Black Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons heavy cream or milk
- Black gel food coloring
Decorations
- 1 cake board (Any shape will do, but you’ll need a large cake board if you use all the cupcakes your box mix makes)
- 10–12 Oreo cookies
- 5–7 Milano cookies
- 8–12 gummy worms
- Black decorating icing or melted chocolate; optional, for writing on tombstones
How to Make Graveyard Cupcake Cake
This pull apart cupcake cake looks elaborate, but it is basically cupcakes, frosting and cookies dressed up for Halloween. Here is exactly how I put it together.
Make the Chocolate Cupcakes
1. Preheat the oven according to the temperature listed on the cake mix box. Line standard muffin pans with cupcake liners.
2. Prepare the cake batter as directed, using the listed eggs and oil. Replace the water with an equal amount of cooled strong coffee for a richer chocolate flavor.
3. Divide the batter between the liners, filling each about two-thirds full.
4. Bake according to the package directions, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
5. Cool the cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Black Vanilla Buttercream
1. Beat the softened butter until creamy. Gradually mix in the powdered sugar, then add the vanilla and 2 tablespoons of cream or milk. Beat until light and fluffy, adding more cream a teaspoon at a time if needed.
2. Mix in black gel food coloring until evenly combined. Let the frosting rest for 15–30 minutes to allow the color to deepen, adding more coloring if needed.
Prepare the Tombstones
1. Leave the Milano cookies plain, or optionally decorate them with black icing or melted chocolate. Allow any decorations to set before assembling the cupcake cake.
Assemble the Graveyard Cupcake Cake
1. Place a large round or rectangular cake board, cookie sheet, or foil-covered piece of cardboard on your work surface.
2. Arrange the cooled cupcakes tightly together in an oval, rectangle, or irregular graveyard shape.
3. Add frosting to a piping bag with the tip snipped off for easier decorating. Add a small dab of buttercream beneath each cupcake to help secure it to the board.
4. Pipe generous swirls over the tops of each cupcake in your cupcake cake. Spread the black buttercream over the cupcakes, filling the small gaps so they look like one connected cake. The frosting can remain slightly textured.
5. Crush the Oreos into fine crumbs and sprinkle them generously over the frosting to create the dirt.
6. Press the Milano cookie tombstones into individual cupcakes, staggering their placement and angles.
7. Arrange the gummy worms over and around the Oreo dirt, allowing some to peek out from beneath the crumbs.
8. Chill for 20–30 minutes to help the frosting set, or keep covered at room temperature if serving within a few hours.
To serve, guests simply pull a cupcake away from the cluster; no knife, no cutting, no mess.
Pro Tips
- Use strong coffee. I like to brew the coffee a bit stronger than usual; it boosts the chocolate flavor so your boxed mix tastes bakery level without much extra effort.
- Make the cupcakes ahead. Bake the cupcakes a day in advance, cool completely, then store them in an airtight container at room temperature. Assemble the graveyard on party day so everything looks fresh.
- Get deep black buttercream. Start with a chocolate buttercream if you want to use less gel color; or be patient and let the vanilla based frosting sit so the color can deepen. Always use gel, not liquid, so you do not thin the frosting too much. I like the gel food coloring you can get a Michael’s, as it gives deep, true colors without adding tons of food coloring.
- Prevent crumbs in your frosting. If you see crumbs while you spread, do a thin “crumb coat” first; chill for 10 minutes, then go back with a thicker layer of black buttercream.
- Travel friendly hack. Build the halloween cupcake cake pull apart directly on the tray or board you will bring to the party. Slide the whole thing into a clean, shallow cardboard box or a large roasting pan for easy transport.
FAQs
Do I have to use coffee in the batter?
No. If you prefer not to use coffee, you can follow the box directions with water. The cupcakes will still be delicious.
My buttercream is not turning black; what should I do?
Keep mixing and let it rest. Gel colors deepen as they sit. If it still looks gray after 30 minutes, add a bit more black gel and mix again. Using a small amount of cocoa powder can also help create a darker base.
Can I make this pull apart cupcake cake the night before?
Yes. Assemble the graveyard up to a day ahead, then cover it loosely with plastic wrap or a large cake box and keep it at cool room temperature. Add gummy worms and any delicate decorations the day you plan to serve so they stay fresh looking.
How do I store leftovers?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, move them to the fridge and bring them back to room temperature before serving for the best texture.
What can I use instead of Milano cookies for tombstones?
Any flat, oval or rectangular cookie works. Try graham crackers cut into rectangles, shortbread cookies, or chocolate wafer cookies. Just make sure they are sturdy enough to stand upright.
I love this Graveyard pull apart cupcake cake because it’s cute, spooky, easy to make, and incredibly party friendly. With simple chocolate cupcakes, a quick black vanilla buttercream, and store bought cookies and candy, you wind up with a Halloween cupcake centerpiece that everyone will crowd around. If you are hosting a party, heading to a potluck, or just want a fun baking project that does not take all day, this halloween cupcake cake pull apart is the perfect treat to add to your October lineup.
Graveyard Cupcake Cake
Equipment
- 1 cake board Round or rectangular both work, but you'll need a large cake board if you use all the cupcakes your box mix makes (rectangular was easier for me)
- 1 offset spatula optional, for easy spreading of frosting
- 1 piping bag optional, for easy frosting
Ingredients
For the Chocolate Cupcakes
- 1 box chocolate cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Strong brewed coffee cooled; use in place of the water for the cake mix
Black Vanilla Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 –4 tablespoons heavy cream or milk
- Black gel food coloring
Decorations
- 10 –12 Oreo cookies
- 5 –7 Milano cookies
- 8 –12 gummy worms
- Black decorating icing or melted chocolate; optional for writing on tombstones
Instructions
Make the Chocolate Cupcakes
- Preheat the oven according to the temperature listed on the cake mix box. Line standard muffin pans with cupcake liners.
- Prepare the cake batter as directed, using the listed eggs and oil. Replace the water with an equal amount of cooled strong coffee for a richer chocolate flavor.
- Divide the batter between the liners, filling each about two-thirds full.
- Bake according to the package directions, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Black Vanilla Buttercream
- Beat the softened butter until creamy. Gradually mix in the powdered sugar, then add the vanilla and 2 tablespoons of cream or milk. Beat until light and fluffy, adding more cream a teaspoon at a time if needed.
- Mix in black gel food coloring until evenly combined. Let the frosting rest for 15–30 minutes to allow the color to deepen, adding more coloring if needed.
Prepare the Tombstones
- Leave the Milano cookies plain, or optionally decorate them with black icing or melted chocolate. Allow any decorations to set before assembling the cupcake cake.
Assemble the Graveyard Cupcake Cake
- Place a large round or rectangular cake board, cookie sheet, or foil-covered piece of cardboard on your work surface.
- Arrange the cooled cupcakes tightly together in an oval, rectangle, or irregular graveyard shape.
- Add frosting to a piping bag with the tip snipped off for easier decorating. Add a small dab of buttercream beneath each cupcake to help secure it to the board.
- Pipe generous swirls over the tops of each cupcake in your cupcake cake. Spread the black buttercream over the cupcakes, filling the small gaps so they look like one connected cake. The frosting can remain slightly textured.
- Crush the Oreos into fine crumbs and sprinkle them generously over the frosting to create the dirt.
- Press the Milano cookie tombstones into individual cupcakes, staggering their placement and angles.
- Arrange the gummy worms over and around the Oreo dirt, allowing some to peek out from beneath the crumbs.
- Chill for 20–30 minutes to help the frosting set, or keep covered at room temperature if serving within a few hours.
