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

Wednesday Morticia’s Midnight Rose Garden Cupcakes Delight

Delight in the gothic charm of Wednesday Morticia’s Midnight Rose Garden Cupcakes, perfect for Halloween gatherings.
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
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free blend for gluten-free version.
  • 1 cup Granulated Sugar No alternatives suggested.
  • 1 cup Unsweetened Cocoa Powder Avoid Dutch-processed for intense taste.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk Substitute with plant-based milk and vinegar for vegan.
  • 1/2 cup Vegetable Oil Can be substituted with melted coconut oil.
  • 2 large Eggs For vegan, replace with flaxseed or chia gel.
  • 2 teaspoons Vanilla Extract Try bourbon or espresso for different flavor.
  • 1 cup Boiling Water Do not substitute; essential for moistness.
For Decoration
  • 2 tablespoons Red and Black Edible Glitter Optional, enhances the gothic theme.
  • Fresh Edible Roses or Sugar Roses Ensure safe, edible varieties.

Equipment

  • Oven
  • cupcake tin
  • Mixing bowls
  • whisk
  • Spatula
  • Measuring cups
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large mixing bowl.
  3. Combine buttermilk, vegetable oil, eggs, and vanilla in a separate bowl, whisk until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Carefully stir in the boiling water, the batter will be thin.
  6. Pour the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 20-25 minutes, until a toothpick comes out clean.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
  9. Beat softened butter and gradually add powdered sugar and cocoa for frosting.
  10. Frost cooled cupcakes and decorate with edible glitter and roses.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for better mixing. Avoid overmixing to maintain texture.

Tried this recipe?

Let us know how it was!