Ingredients Jump to Instructions ↓

  1. 1 can(s) (8-ounce) marzipan (or 7-ounce tube)

  2. 1 3/4 cup(s) all-purpose flour

  3. 1/2 cup(s) unsweetened cocoa powder

  4. 1 teaspoon(s) baking powder

  5. 1 teaspoon(s) baking soda

  6. 1/4 teaspoon(s) salt

  7. 1 cup(s) sugar

  8. 1/2 cup(s) canola oil

  9. 1 large egg

  10. 2 teaspoon(s) vanilla extract

  11. 1 cup(s) brewed coffee

  12. 1 jar(s) (13-ounce) chocolate-hazelnut spread (Nutella)

  13. 1 tub(s) (12-ounce) whipped chocolate frosting

  14. Chocolate wafer cookie crumbs , (for the "dirt")Edible purple glitter

Instructions Jump to Ingredients ↑

  1. For the marzipan bones: Shape 1/4 teaspoon to 1/2 teaspoon of the marzipan into bone shapes (about 50 to 60 bones). Let air-dry on a wire rack. (Can be made several days ahead and stored loosely covered.)

  2. For the cupcakes: Cupcakes: Heat oven to 350°F. Line a 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In a large bowl, with mixer on medium, beat sugar, oil, egg, and vanilla until combined. Beat in flour mixture in thirds, alternating with coffee, until blended. Beat 2 minutes, scraping bowl occasionally, until batter is smooth. Divide batter evenly among muffin cups.

  3. Bake for 22 to 24 minutes, until a pick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely.

  4. Gently fold chocolate spread into frosting just until combined (this will firm up frosting). Spread or pipe onto cupcakes, mounding in center. Lightly sprinkle frosting with cookie crumb "dirt" and a little edible glitter. Top each cake with 3 marzipan bones, gently pressing into frosting.


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