Tombstone cupcakes

Take Halloween treats to the next level with these tombstone cupcakes. They’re a guaranteed hit with the kids.

8

20m

Note: + setting time

0m

Ingredients

  • 8 Belvita Breakfast Milk & Cereals biscuits
  • 150g white chocolate melts, melted
  • 8 Coles Red Velvet Cupcakes or Cookies & Cream Cupcakes
  • 4 Arnott’s Choc Ripple biscuits, crushed
  • Dark chocolate writing icing, to decorate

Method

STEP 1

Line a baking tray with baking paper. Carefully trim about 2cm from the end of each breakfast biscuit. Place the melted chocolate in a bowl. Use a fork to dip 1 biscuit in the chocolate and turn to coat. Transfer to the lined tray. Repeat with remaining breakfast biscuits and chocolate. Set aside to set.

STEP 2

Use a palette knife to smooth the icing on top of the cupcakes. Place the crushed biscuit in a small bowl. Dip the cupcakes, icing-side down, in the biscuit. Place on a serving platter. Repeat with remaining cupcakes and crushed biscuit.

STEP 3

Decorate biscuits with writing icing. Gently insert the biscuits in the icing on top of the cupcakes.

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.