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Makes 12
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For the cupcakes:
For the chocolate cream cheese icing:
To decorate:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 12-hole muffin with black or red cupcake cases.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the flour, cocoa powder, vanilla and milk. Fold in the chopped Oreos until just combined.
- Spoon the mixture into the cases and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
- For the icing, beat together the cream cheese and butter until smooth. Add the icing sugar, cocoa powder and vanilla and beat until creamy. Add the melted dark chocolate and beat until smooth.
- Spoon the icing into a piping bag with a 15mm round piping nozzle. Pipe the icing onto the cooled cupcakes.
- In a large sealable bag, add the Oreos with the filling removed. Using a rolling pin, crush the biscuits to a fine powder.
- Sprinkle the icing with the crushed Oreos to create the gravel.
- Add the melted chocolate to a piping bag and snip a small hole in the end of the bag.
- Pipe “RIP” or “Boo” onto each biscuit and allow to set. Push the biscuits down into the buttercream.
- Add the melted white chocolate to a piping bag and snip a small hole in the end of the bag.
- On a sheet of non-stick parchment paper, pipe a line with five little lines out of the top of it to look like a zombie hand. Continue until you have 12 hands, then allow to set in the fridge for five minutes.
- Gently remove each hand from the parchment paper and push down into the icing.
Nutrition Facts
Per Serving: 757kcals, 45.7g fat (26.9g saturated), 83.8g carbs (62.4g sugars), 8.7g protein, 4.5g fibre, 0.414g sodium
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