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Tombstone Cupcakes

Home  >  Inspire & Create  >  Halloween  >  Tombstone Cupcakes


RECIPE

Tombstone Cupcakes

Prep

20 mins


Cooking

15 mins


Difficulty

Easy


Serves

8

Tombstone Cupcakes

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

  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 lined tray. Repeat with remaining breakfast biscuits and chocolate. Set aside to set.
  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.
  3. Decorate biscuits with writing icing. Gently insert the biscuits in the icing on top of the cupcakes.