Halloween Graveyard Dirt Pudding Cups
Halloween graveyard dirt pudding cups are a spooky and delicious treat, perfect for any eerie celebration. These cups combine chocolate cake and creamy pudding with crunchy cookie “dirt”, edible Milano cookie tombstones, and wriggly gummy worms, making them the ultimate Halloween dessert.
Halloween is that magical time of the year when we all get to indulge in a little spooky fun, and what better way to celebrate than with a dessert that’s as eerie as it is delicious?
For my annual party, I’m always on the lookout for graveyard recipes that are both delightful and easy to whip up. And these Halloween pudding cups don’t disappoint.
The layers of rich chocolate cake and creamy chocolate pudding topped with Oreo cookie crumbs are a chocolate-lovers delight.
And the edible tombstones, crafted from Milano cookies, add a spooky touch while gummy worms wriggle their way through the “graveyard dirt”.
The perfect dessert for any spooky Halloween party.
Ingredients
This recipe makes 24 graveyard pudding cups.
Here is your shopping list:
For the cupcakes
- sugar: 2 cups granulated sugar
- baking supplies: 2 cups flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda
- chocolate: 1 cup cocoa powder
- seasoning: 1 teaspoon salt
- eggs: 2 large eggs
- dairy: 1 cup milk
- oil: ½ cup vegetable oil
- flavoring: 1 cup coffee, 1 Tablespoon vanilla extract – both enhance the flavor of the chocolate.
For the filling and decorations
- pudding: 3.9-ounce package chocolate instant pudding mix
- dairy: 2 cups cold milk
- frozen: 1 8-ounce package Cool Whip. This helps to stabilize the pudding so that it holds together better. Real whipped cream does not work for this purpose.
- cookies: 1 13-ounce package Oreo cookies (for the “dirt”), 2 6-ounce packages Milano cookies (for the tombstones)
- candy: 1 package gummy worms
- chocolate: 6 ounces (1 cup) of chocolate squares or chocolate chips (for writing on the tombstones)
Substitutions
- You could use 24 store-bought cupcakes, a store-bought cake or a boxed chocolate cake mix instead of making the cupcakes from scratch.
- If you are making the cupcakes and prefer not to use coffee, you can replace it with water.
- You can use Heat & Serve pudding instead of Instant Pudding Mix. Just follow the directions on the package and make sure it has completely cool before adding the Cool Whip.
- Any other small rectangular or oval-shaped cookie can be used instead of the Milano cookies.
- If you don’t want to write on the cookies with a piping bag, you can use one of these edible markers*.
How to make graveyard pudding cups
Prep work
Thaw the Cool Whip in the refrigerator for 4 to 5 hours before making the pudding.
Preheat the oven to 350°F.
Line 2 12-cup muffin tins with cupcake liners and set aside.
Crush the Oreos into small crumbs using a food processor or by crushing them in a ziploc bag with a rolling pin. Set aside.
Make 1 cup coffee.
Combine the dry ingredients
Add 2 cups sugar, 2 cups flour, 1 cup cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt to the bowl of a stand mixer.
Stir to combine.
Mix in the wet ingredients
Add 2 eggs, 1 cup milk, ½ cup oil, 1 cup coffee and 1 Tablespoon vanilla extract.
Mix on low speed for 30 seconds.
Then increase to medium speed and mix for 2 minutes until the batter is smooth.
Don’t over mix or the cupcakes will turn out tough.
Bake the cupcakes
Pour approximately ¼ cup of batter into each liner or until they are about ⅔ full.
Bake in the preheated oven for 14 to 16 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before assembling.
Mix the pudding layer
In a large bowl, whisk the chocolate pudding mix with 2 cups of cold milk for about 2 minutes.
Make sure the milk is really cold and that you mix for the full time. Otherwise, the pudding may not set.
Let it set in the refrigerator for about 5 minutes.
Then fold in the container of Cool Whip.
Store covered in the fridge until ready to use.
Make tombstone cookies
Melt 1 cup chocolate chips until smooth.
The easiest way to do this is in the microwave:
- Put the chocolate chips in a microwave-able bowl.
- Microwave for 30 seconds on medium power.
- Then take them out and stir them.
- Repeat this heat and stir process until the chocolate is melted.
Don’t be tempted to speed up the process. The chocolate goes from soft to burnt very quickly.
Transfer to a piping bag with a small round piping tip (such as a #3), or a ziploc with a small hole cut in the tip.
Write “RIP” or your desired message on the upper half of each Milano cookie using the melted chocolate.
Allow the chocolate to cool until firm.
Assemble the pudding cups
Set out 24 clear 9-ounce disposable cups and get everything ready to assemble
Remove the cupcake liners from the cupcakes.
Then crumble one cupcake in the bottom of each cup.
Add a heaping spoonful of the pudding/Cool Whip mixture onto the cupcake.
Insert the “tombstone” Milano cookie into the cup, pressing it through the pudding layer enough to keep it upright.
Stick 2 or 3 gummy worms into the chocolate pudding mix.
Sprinkle a spoonful or two of crushed Oreos over the top to create the “dirt”.
Serve with a fork or a spoon and enjoy!
How to make ahead of time
You can make these pudding cups a day or two ahead of time.
To do this, bake the cupcakes, mix the pudding layer, decorate the tombstone cookies and crush the Oreo cookies.
Put the cupcakes and pudding together in the cups. Then cover and store in the refrigerator.
Store the cookies in ziploc bags or airtight containers at room temperature until you are ready to serve.
Add the “dirt”, tombstones and gummy worm decorations shortly before serving. This will prevent them from getting soggy.
Storage
To store leftovers, cover the cups with plastic wrap or lids and refrigerate.
Consume within 2 days for the best texture and flavor.
Frequently asked questions
Do I need special cups for serving?
While clear cups are ideal because they display the layers beautifully, you can use any small serving dishes you have on hand. Glass jars, mason jars, or even small bowls work well.
My pudding mixture seems too runny. What can I do?
Instant pudding should set after a short while in the refrigerator. If it remains runny, you might have added too much milk or not whisked it enough. Try adding some extra cool whip to help thicken it.
Can I add other decorations or elements to my dirt pudding cups?
Absolutely! Feel free to get creative. Some people like to add green-tinted coconut shavings to mimic grass, use pretzel sticks as “fences” or add candy pumpkins.
Other Halloween Desserts you might like copy
- Easy Graveyard Halloween Cupcakes
- Halloween Ghost Sugar Cookies With White Royal Icing
- 15 Halloween Cupcake Ideas
Or browse all of our halloween recipes.
Graveyard Pudding Cups
Ingredients
For the cupcakes
- 2 cups sugar
- 2 cups flour
- 1 cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 Tablespoon vanilla
- 1 cup coffee
For the chocolate pudding layer
- 1 3.9-ounce package chocolate instant pudding mix
- 2 cups cold milk
- 1 8-ounce package Cool Whip, thawed
For the decorations
- 1 13.9-ounce package Oreo cookies, crushed
- 1 package gummy worms
- 2 6-ounce packages Milano cookies
- 1 cup (6 ounces) chocolate chips or baking chocolate, melted
Equipment
- 2 12-hole muffin tins
- 24 cupcake liners
- measuring cups and spoons
- Mixer with a mixing bowl
- wire cooling rack
- large bowl
- Whisk
- food processor or large ziploc bag and a rolling pin for crushing the Oreo cookies
- small microwave-able bowl
- piping bag with #3 (small round) piping tip or a ziploc bag
- 24 9-ounce clear cups
Instructions
Make the cupcakes
- Preheat the oven to 350℉.
- Prepare 24 muffin tins by lining with cupcake liners.
- In the bowl of a stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, salt.
- Add in the eggs, milk, oil, vanilla and coffee.
- Mix on low speed for 30 seconds and then medium speed for 2 minutes until the batter is smooth.
- Pour ¼ cup of batter into each liner or until about ⅔ full.
- Bake in preheated oven for approximately 14 to 16 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely on wire racks before assembly.
- Meanwhile, make the rest of the components.
Make the pudding layer
- In a large bowl, whisk the chocolate pudding mix and 2 cups of cold milk for 2 minutes.
- Allow to set in the fridge for approximately 5 minutes.
- Then fold in the cool whip.
- Store covered in the fridge until ready to use.
Make the tombstone cookies
- In a small bowl, melt the chocolate chips until smooth.
- Transfer to a piping bag with a #3 (small round) piping tip or a ziploc with a small hole cut in the tip.
- On each Milano cookie toward the upper half, write “RIP” or whatever saying you’d like using the melted chocolate.
- Allow to cool until the chocolate is firm.
Assemble the pudding cups
- To assemble, set out 24 clear 9-ounce disposable cups.
- Remove the cupcake liners from all of the cupcakes.
- Place 1 cupcake in the bottom of each clear cup, crumbling it if desired.
- Scoop a heaping spoonful of pudding / cool whip mixture onto the cupcake.
- Place each “tombstone” Milano cookie in the cup, pushing it into the pudding layer enough to keep it upright.
- Set 2 to 3 gummy worms into the chocolate pudding mix.
- Sprinkle a spoonful or two of crushed Oreo cookie "dirt" over the top of the pudding.
- Serve with a fork or a spoon – enjoy!
Notes
- Substitute store-bought chocolate cupcakes or a boxed cake mix for the homemade cupcakes if preferred.
- Replace the coffee with 1 cup water if desired.
- If you don’t want to write on the cookies with a piping bag, you can use an edible marker*.
- You can use Heat & Serve pudding instead of Instant Pudding Mix. Just follow the directions on the package and make sure it has completely cool before adding the Cool Whip.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on September 8, 2023 but was updated with new content on March 19, 2024.