Go Back
–+ servings
Wednesday Morticia’s Midnight Rose Garden Cupcakes

Gothic Wednesday Morticia’s Midnight Rose Garden Cupcakes Delight

Indulge in Wednesday Morticia’s Midnight Rose Garden Cupcakes, a perfect blend of gothic charm and rich flavors for your Halloween celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American, Gothic
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 cup Granulated Sugar Coconut sugar can be used for a darker flavor.
  • 1 cup Unsweetened Cocoa Powder Dutch-process cocoa enhances richness.
  • 1 tbsp Baking Powder Ensure freshness for optimal rise.
  • 1 tsp Baking Soda Essential for leavening.
  • 1 tsp Salt Use sea salt for complex flavor.
  • 1 cup Buttermilk Substitute with plant-based milk plus vinegar for vegan.
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil.
  • 2 large Eggs Can substitute with flaxseed or chia seed gel for vegan.
  • 2 tsp Vanilla Extract Bourbon or espresso can enhance flavor.
  • 1 cup Boiling Water Essential for moist batter.
For the Frosting
  • 1/2 cup Butter Should be softened.
  • 2 cups Powdered Sugar Sift for smoother consistency.
  • 1/2 cup Unsweetened Cocoa Powder Balance sweetness with more cocoa if desired.
  • 1/4 cup Heavy Cream Milk can be used for lighter option.
  • 1 tbsp Food Coloring Use black and red for gothic touch.
For Decoration
  • 2 tbsp Red and Black Edible Glitter Optional; adds mystical touch.
  • 12 pieces Fresh Edible Roses or Sugar Roses Use artificial roses for longer-lasting decoration.

Equipment

  • Cupcake tin
  • mixing bowls
  • whisk
  • Measuring Cups
  • Ladle
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large mixing bowl.
  3. In a separate bowl, blend the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined.
  5. Stir in boiling water to help emulsify the batter until it is smooth.
  6. Pour the batter into the lined cupcake tin, filling each about two-thirds full.
  7. Bake in the preheated oven for 20-25 minutes until a toothpick comes out clean.
  8. Cool the cupcakes in the tin for 10 minutes before transferring them to a wire rack.
Frosting and Decoration
  1. Beat the softened butter in a bowl until creamy, then gradually add powdered sugar and cocoa powder.
  2. Add heavy cream and food coloring to the frosting mixture, mixing until well combined.
  3. Once cupcakes are completely cool, frost them as desired and decorate with edible glitter and roses.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure not to overmix the batter to maintain a fluffy texture. Allow the cupcakes to cool before frosting them to prevent melting.

Tried this recipe?

Let us know how it was!