What is Halloween if not a DIY-lover’s dream? I mean, sure, you could easily find pre-made mass-produced costumes, decorations, and treats in stores. But what is the FUN in that? This is a day made for remembering just how amazing and fruitful our own 2 hands are, for rediscovering creativity. If that sounds like fun to you, I have a tutorial you'll love for a creepy, fun, and ultra-nommable Halloween project for you to make for and with family and friends. After going through my step-by-step photos and downloading the FREE printable toppers that Heather of Chickabug is generously sharing, I certainly hope you’ll be saying to yourself, “I can do this!” Have a safe and spooky Halloween, my friends! You can find many more recipes, photos, and tutorials on my blog, 6 Bittersweets.
Step 1:
Makes 12 cupcakes
XIAOLU'S NOTES: I prefer marshmallow fondant because the taste is much much better than storebought. That being said, storebought fondant will work just fine here as well. You should make the fondant toppers at least 1 day before you plan to use them so that they have a chance to dry. I chose ganache mostly to provide a level surface for the toppers. If you'd prefer a different frosting, you can crumble the 12 leftover cookie halves (the ones without frosting) and sprinkle the crumbs on top of OR mix them into whatever frosting you decide to use.
INGREDIENTS AND SUPPLIES:
For skull and bones fondant toppers:
About 5 oz. Marshmallow Fondant (Recipe here)
Yellow and brown gel or paste food coloring
Wooden skewer
Vodka
Narrow food-safe paintbrush
For paper tombstone toppers:
Tombstone Toppers Printed on Card Stock (FREE printable available from Chickabug)
Scissors
Tape
12 4-inch lollipop sticks
For cupcakes:
18 (about 1/2 package) Oreo, Newman-O, or other chocolate cream-filled cookies
1 Tbsp all purpose flour (for Oreo chunks)
1 cup PLUS 2 Tbsp all purpose flour
1/2 tsp baking powder
Slightly rounded 1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1/4 cup cream OR half and half
1/3 cup milk
1 tsp vanilla extract
2 large egg whites, room temperature
For frosting and decorating cupcakes:
15 whole Oreo, Newman-O, or other chocolate cream-filled cookies
12 Oreo halves without frosting [leftover from making cupcake batter]
3 oz. bittersweet chocolate (chips or finely chopped bar)
1/3 cup heavy cream
1 tsp unsalted butter
XIAOLU'S NOTES: I prefer marshmallow fondant because the taste is much much better than storebought. That being said, storebought fondant will work just fine here as well. You should make the fondant toppers at least 1 day before you plan to use them so that they have a chance to dry. I chose ganache mostly to provide a level surface for the toppers. If you'd prefer a different frosting, you can crumble the 12 leftover cookie halves (the ones without frosting) and sprinkle the crumbs on top of OR mix them into whatever frosting you decide to use.
INGREDIENTS AND SUPPLIES:
For skull and bones fondant toppers:
About 5 oz. Marshmallow Fondant (Recipe here)
Yellow and brown gel or paste food coloring
Wooden skewer
Vodka
Narrow food-safe paintbrush
For paper tombstone toppers:
Tombstone Toppers Printed on Card Stock (FREE printable available from Chickabug)
Scissors
Tape
12 4-inch lollipop sticks
For cupcakes:
18 (about 1/2 package) Oreo, Newman-O, or other chocolate cream-filled cookies
1 Tbsp all purpose flour (for Oreo chunks)
1 cup PLUS 2 Tbsp all purpose flour
1/2 tsp baking powder
Slightly rounded 1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1/4 cup cream OR half and half
1/3 cup milk
1 tsp vanilla extract
2 large egg whites, room temperature
For frosting and decorating cupcakes:
15 whole Oreo, Newman-O, or other chocolate cream-filled cookies
12 Oreo halves without frosting [leftover from making cupcake batter]
3 oz. bittersweet chocolate (chips or finely chopped bar)
1/3 cup heavy cream
1 tsp unsalted butter
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