Zombies Rising Cupcake

halloween zombie cupcakes

This cupcake is so cool. It will be the hit of the party. Kids and adults alike will flip when they see these zombie hands sticking up from the grave. I make these extra special because I use my mud cupcakes to make these, and they are killer (pun intended, lol). Technically you can use any cupcake for this recipe but I think you will love these mud cupcakes as much as I do.

You can make your own zombie hand if you want and I will include the recipe for it. I however recommend that you purchase the hands. It’s totally up to you. I will leave you a couple of choices for the zombie hands at the bottom of this page, if you want to purchase them. Also if you’re ever in need of any cooking or baking supplies you can find them here in my store. The prices don’t get any better, and my store is powered by Amazon, so you know you will get great service.

Ingredients: Mud Cupcakes

  • 10 Oreo cookies
  • 1 3/4 oz semisweet chocolate
  • 1 cup white all-purpose, cake flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 tsp pure vanilla extract
  • 6 tsp sour cream
  • 2 tbsp water
  • 1/2 cup mini semisweet chocolate chips

Ingredients: Graveyard Topping

  • 2/3 cup mini semisweet chocolate chips
  • A little clear piping gel

Ingredients: Dark Chocolate  Ganache

  • 2 3/4 cups mini semisweet chocolate chips
  • 2 cups heavy cream
  • 1 tsp unsalted butter

Ingredients: Zombie Hand

  • 4 oz store-bought white fondant
  • 4 oz ready-to-use gum paste
  • Plain vegetable shortening (as needed)
  • 12 1/2 Half & Half mixture (see below)
  • 12 toothpicks
  • green food paste food coloring

Directions: Mud Cupcakes

  1. Preheat the oven to 350°F. Line a 12-hole muffin pan with 12 cupcake liners.
  2. Crush the Oreo cookies into 1/4-inch pieces. Spoon 1 tablespoon spoon into each liner, reserving the remaining pieces.
  3. Melt the chocolate in a microwave oven on low, stirring every 15 seconds, or in a  heatproof bowl set over a saucepan of gently simmering water, stirring occasionally.
  4.  Remove from the heat and let cool.
  5. Sift the flour, baking soda, and salt together and set aside.
  6.  Put the butter and sugar in a large bowl and, using an electric mixer, beat together until pale and fluffy. Blend in the melted chocolate and then gradually beat in the eggs and mix well together.
  7. Mix in the vanilla extract and sour cream. Add half the flour mixture and blend in, then mix in the water and remaining flour mixture until incorporated.
  8. Spoon half the batter into the paper liners and spread over the cookies. Add 1 heaping teaspoon of chocolate chips to each. Add the remaining batter and sprinkle the remaining chocolate chips and cookie pieces over the tops.
  9.  Bake for about 25 minutes, turning once halfway through baking, until well risen and firm to the touch. Transfer to a wire rack and let cool.
  10. When the cupcakes are cool, spread or pipe the Dark Chocolate Ganache on top of each cupcake. Mix together most of the chocolate cookie crumbs and all of the chocolate chips in a dish and dip the top of each cupcake into the mixture to create graveyard earth.

Directions: Dark Chocolate Ganache

  1.  Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
  2. Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
  3. Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.

Directions: Zombie Hand (half & half mixture)

  1. Knead the fondant and then the gum paste separately on a counter until smooth, then combine and knead until well mixed. If the mixture becomes sticky, add a little shortening.
  2. Cover with an upturned bowl or cup to prevent a crust from forming. To store, roll the mixture into a ball, double wrap in plastic wrap, and keep in a sealed container at room temperature for up to two weeks.

Directions: Zombie Hand

  1. The day before, make the hands. Roll the green Half and Half mixture into 12 balls and then roll and press one end of each ball to thin it out into a cylinder shape. Flatten the rounded end so that the piece of frosting vaguely resembles a Ping-Pong paddle.
  2. Using a craft knife, make one cut on one side of the flattened area to make a thumb. Pull it out to the side. Make a second cut in the middle of the remaining rounded portion, and a third and fourth cut on either side to create 4 fingers.
  3. Pull and mold the tips of the fingers to make them slightly pointed. Using a toothpick, score 3 lines into each finger to create joints. This will be the palm side of the hand. On the reverse side, use the toothpick to indent a fingernail shape at the end of each finger.
  4. Bend the fingers up from the palm to resemble a claw. Prop the hand against a vertical surface so that it dries in the claw shape. Make another 11 hands in the same way and let dry overnight.


source – adapted from epicurious.com

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Posted in Cupcakes, Desserts, Halloween, Recipes, Seasonal
One comment on “Zombies Rising Cupcake
  1. Beckey says:

    I love love love these!!

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NaBloPoMo May 2013


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