Introduction

These Wednesday Morticia’s Midnight Rose Garden Cupcakes Delight combine rich chocolate flavor with a gothic, elegant flair. Moist and decadent, they’re perfect for an evening treat or a spooky celebration. The edible roses and glitter add a unique visual touch that’s sure to impress.

Five dark chocolate cupcakes sit on a round white plate with a detailed edge. Each cupcake has one layer of rich, dark chocolate cake at the bottom with a slightly rough texture. On top, there is a thick layer of glossy, deep red frosting shaped like a rose with detailed swirl petals. Two dark red rose petals are placed on the plate near the cupcakes. The background is dark and softly lit by warm candlelight, with some candles blurred behind the cupcakes. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-Purpose Flour (Substitute with gluten-free blend for gluten-free version.)
1 cup Granulated Sugar
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.)
2 tablespoons Red and Black Edible Glitter (Optional, enhances the gothic theme.)
Fresh Edible Roses or Sugar Roses (Ensure safe, edible varieties.)

Instructions

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

Tips & Variations

Use plant-based milk with a splash of vinegar to create vegan buttermilk for a dairy-free version.
For a different flavor twist, try bourbon or espresso instead of vanilla extract in the batter.
If you prefer a richer cupcake, substitute vegetable oil with melted coconut oil for subtle tropical notes.
Ensure edible flowers are pesticide-free and safe for consumption before decorating.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week, allowing them to come to room temperature before serving. If frosted, refrigeration helps keep the frosting intact. Reheat briefly in a microwave if desired.

How to Serve

Five dark chocolate cupcakes sit on an ornate round silver platter, each topped with a single, large deep red rose-shaped frosting layer that looks smooth and glossy, with delicate sparkling specks. The cupcakes have black liners and a dusting of fine powdered sugar on the top edges, contrasting with the rich frosting. Two dark red rose petals are placed on the platter near the front cupcake. In the dim background, three soft glowing candles and a blurred red rose add warm light and a romantic mood. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup and contains xanthan gum or another binding agent for best results.

Is there a vegan alternative for the eggs?

Absolutely. Replace each egg with a flaxseed or chia gel made by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, letting it sit for 5 minutes until gelled.