INGREDIENTS

• 1 1/3 cups / 3 ¹/₆ dl all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup / 1 ³/₄ dl unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups / 3 ½ dl white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup / 2 ¹/₃ dl milk

• 1 pkg dry chocolate cookies
• 1 pkg of cookies to use as tombstones

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

4.  Frosting with a chocolate butter frosting.

5. Fill a pastry bag, fitted with a plain tip, with white (or any color you want) frosting. Write R.I.P. on each cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

INGREDIENTS

• 1/3 cup / 75g butter
• 3 cups / 7 dl sifted confectioners' sugar
• 2 cups / 4 ³/₄ dl unsweetend cocoa powder
• 1/4 cup / ½ dl milk
• 1 ½ teaspoons vanilla extract

DIRECTIONS

1. In a bowl beat butter or margarine until fluffy. Gradually add half of the confectioners' sugar, beating well.

2. Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

Graveyard Cupcakes

Chocolate Butter Frosting