Chocolate Cakes:

  • 1 box Devil’s Food cake mix
  • 3 eggs
  • 1/2 C. oil
  • 1 C. milk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract
  • 1 1/2 C. chocolate chipsoptional

Chocolate Frosting:

  • 1 C. butter
  • 1/2 C. unsweetened cocoa
  • 2 tsp. vanilla extract
  • 1 Tbsp. milk
  • 2-3 C. powdered sugar

24 Milano Cookies

2 C. chocolate melts, melted

2 Tbsp. white chocolate melts or white chocolate chips, melted

Crushed Oreos, about 1 C.


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. Combine eggs, oil, milk, sour cream and vanilla extract until smooth.
  4. 4. Stir in cake mix.
  5. 5. Stiri in chocolate chips.
  6. 6. Fill cupcake liners 3/4 full and bake for 15-22 minutes or until an inserted knife comes out clean.
  7. 7. Chocolate Frosting: Beat butter and cocoa for 2 minutes. Add vanilla extract and milk and slowly add in powdered sugar until you reach your desired consistency.
  8. 8. To make Tombstones, dip Milano cookies in melted chocolate and set or parchment paper or foil to cool. (You don’t have to dip the entire cookie since part of it will be inside the cupcake.) Once cool, use the melted white chocolate to pipe “RIP” onto each cookie. I put my meted white chocolate into a small plastic bag and snipped off the corner and used it as a mini piping bag. Let cool. Cut slits into the tops of your cupcakes so that it easy to stick in the cookies, then pipe a ring of frosting around the cookie. (See photos.) Cover frosting with crushed Oreos!

Do you see my “fail” one?  Write the letters big enough or it will look silly like my first one.

Cutting a little slit in the cupcake helps a lot!  And I liked to put my crushed Oreos on with the cookie in place because then the “dirt” piles up around the cookie a bit.  You can also add a gummy worm on each cupcake for a creepy-crawler Halloween look!

The cute greaseproof liners?