cupcake graveyard

Cupcake Graveyard with Gluten Free Devil’s Food Cake Recipe

Cupcake Graveyards
If you’re having a Halloween party this year you may want to have some on the go snacks. Yes, everyone loves cake, but it’s not the easiest to eat while socializing. Cupcakes are always in style – and easy to give to friends. Why not have Halloween themed cupcakes? These are kid friendly and pretty yummy too!

Halloween Peeps

Our theme this month is Oven month I wasn’t sure exactly how to wrap in the Peeps that were sent to us to review. I could bake the Peeps, torch them.. or do what I usually do – inhale them. It has been a trying month for me keeping the Peeps un-opened while I waited to make the cupcakes for this weekend’s party. I may have purchased and consumed a few boxes while I waited. I continuously moved the ones for my recipe to a safe place so I wouldn’t be tempted to eat the cupcakes.

Peeps sent us a large variety of their Halloween selection to work with and choose from. From chocolate covered Peeps, chocolate dipped, sugar free and even chocolate mousse Peep Cats! They’re not just for Easter anymore and come in great shapes like ghosts and pumpkins to get you in the Halloween spirit.

Devil's Food Cake Cupcakes

I finally settled on making a Cupcake Graveyard using the ghost and “black” cat Peeps. I didn’t want just any kind of cupcake – this was for Halloween after all! So I went after a recipe I had never tried before, and was somewhat fitting for Halloween – Devil’s Food Cake! Rich and decadent topped with homemade icing and yummy Peeps they were a hit at the party!

This is a recipe of exact measurements, get your kitchen scale ready!

Gluten Free Devil’s Food Cake: 

Ingredients: 

  • 1 cup Boiling Water
  • 4 oz Cocoa Powder
  • 10 1/2 oz Brown Sugar
  • 5 1/2 oz White Rice Flour
  • 4 oz Tapioca Starch
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 1 cup Vegetable Oil
  • 4 1/2 oz Sour Cream, at room temperature
  • 2 large whole Eggs, at room temperature
  • 2 large Egg yolks, at room temperature

Directions:

  1. Preheat your oven to 325 degrees and prep 2 cupcake sheets with liners.
  2. In a small pan bring your 1 cup of water to a boil. Pour into a small bowl and whisk it together with your cocoa powder.
  3. In your mixer bowl mix together your sugar, white rice flour, tapioca flour, baking soda and salt.
  4. In a medium bowl mix together your oil, sour cream eggs and yolks.
  5. Put your mixer on low and slowly add in your oil mixture. Once combined add in your cocoa mixture. Mix until smooth. Scrape down the sides and mix again for 1 minute.
  6. Spoon into your cupcake liners. Don’t overfill! Only fill 2/3rds of the way.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes then transfer to a cooling rack to cool completely before frosting!

Cupcake Graveyards

Frosting Ingredients: 

  • 2 sticks of butter at room temperature (1 cup)
  • 1/2 tsp Vanilla extract
  • 1/4 tsp salt
  • 2 Tbsp Heavy Cream
  • 3 cups powdered Sugar + Additional

Directions:

  1. In a large mixing bowl beat your butter until smooth.
  2. Add in your vanilla and salt and continue mixing.
  3. Slowly add in your powdered sugar and beat until fully combined.
  4. Add in your heavy cream and mix until smooth.
  5. Your frosting may not be thick enough for piping yet, if you want firmer frosting add powdered sugar until you reach the desired thickness.
  6. If it’s too firm add Heavy cream 1 tsp at a time until you reach the desired thickness.

Cupcake Graveyards

To get your ghosts and cats to stand straight up add a tooth pick to their base and set them in the frosting!

For Your “Headstones” Use Gluten Free Honey Grahams (I used some by Schar). Pipe on RIP or whatever you want on top. To get them to stand up place a tooth pick behind them. The frosting will help them stand some, but the toothpick will be the extra insurance they wont fall down before they’re consumed!
When your cupcakes are done arrange them in a cupcake tree or all together on a flat sheet. The white icing gives them a ghostly icing to sit on. You can dye this any color you want with food coloring, but since we have some sensitivities to certain colors we left it white.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Cupcake Graveyard with Gluten Free Devil’s Food Cake Recipe

Cupcake Graveyard with Gluten Free Devil’s Food Cake Recipe

Ingredients

  • 1 cup Boiling Water
  • 4 oz Cocoa Powder
  • 10 1/2 oz Brown Sugar
  • 5 1/2 oz White Rice Flour
  • 4 oz Tapioca Starch
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 1 cup Vegetable Oil
  • 4 1/2 oz Sour Cream, at room temperature
  • 2 large whole Eggs, at room temperature
  • 2 large Egg yolks, at room temperature

Instructions

  1. Preheat your oven to 325 degrees and prep 2 cupcake sheets with liners.
  2. In a small pan bring your 1 cup of water to a boil. Pour into a small bowl and whisk it together with your cocoa powder.
  3. In your mixer bowl mix together your sugar, white rice flour, tapioca flour, baking soda and salt.
  4. In a medium bowl mix together your oil, sour cream eggs and yolks.
  5. Put your mixer on low and slowly add in your oil mixture. Once combined add in your cocoa mixture. Mix until smooth. Scrape down the sides and mix again for 1 minute.
  6. Spoon into your cupcake liners. Don't overfill! Only fill 2/3rds of the way.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes then transfer to a cooling rack to cool completely before frosting then top with peeps ghosts and cats!
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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