Graveyard Pudding Cups

Indulge in the spooktacular delight of our graveyard pudding cup recipe! Topped with a graveyard-inspired scene, including crushed Oreo "dirt," wriggly gummy worms, and a Milano cookie tombstone, these treats are perfect for Halloween or any eerie gathering.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Cooling Time 20

Total Time 1 5

Servings pudding cups

Calories 401kcal

Author Wanda Simone

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

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 cup (6 ounces) chocolate chips or baking chocolate, melted
2 6-ounce packages Milano cookies
1 package gummy worms
1 13.9-ounce package Oreo cookies, crushed

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.
2 cups sugar, 2 cups flour, 1 cup cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon salt
Add in the eggs, milk, oil, vanilla and coffee.
2 large eggs, 1 cup milk, ½ cup vegetable oil, 1 Tablespoon vanilla, 1 cup 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.
1 3.9-ounce package chocolate instant pudding mix, 2 cups cold milk
Allow to set in the fridge for approximately 5 minutes.
Then fold in the cool whip.
1 8-ounce package 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.
1 cup (6 ounces) chocolate chips or baking chocolate,
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.
2 6-ounce packages Milano cookies
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.
1 package gummy worms
Sprinkle a spoonful or two of crushed Oreo cookie "dirt" over the top of the pudding.
1 13.9-ounce package Oreo cookies,
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.

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