Introduction

Wednesday Morticia’s Midnight Rose Garden Cupcakes are a decadent treat that combines rich chocolate flavor with a touch of gothic elegance. These cupcakes are perfect for adding a mysterious flair to any dessert table or special occasion.

A round dark plate holds seven chocolate cupcakes, each topped with thick, smooth, dark red frosting shaped like a rose with detailed swirls and a small peak in the center. The cupcakes are wrapped in dark brown liners that contrast with the deep red frosting. Two apples, one on each side of the plate, add a pop of red, and there is a lit candle in a glass holder to the right, creating a warm, cozy mood. The background shows green leaves and a metal structure, all set on a white marbled surface scattered with small dry flower petals. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup boiling water
Red and black edible glitter (for decoration)
Fresh edible roses or sugar roses for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with dark-themed cupcake liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Step 2: In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing well. Carefully incorporate the boiling water into the batter — it will thin out, which is normal for moist cupcakes.
Step 3: Pour the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before decorating.
Step 4: In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in heavy cream and food coloring to achieve a gothic hue. Frost the cupcakes in swirling, mysterious patterns to evoke Morticia’s elegance.
Step 5: Decorate with red and black edible glitter and garnish with fresh edible roses or sugar roses for a dramatic finish.

Tips & Variations

Use dark chocolate cocoa powder for a deeper chocolate flavor and richer color.
Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
Add a few drops of black or deep red food coloring to the frosting to enhance the gothic aesthetic.
For a vegan option, replace eggs with flax eggs and use plant-based milk and butter substitutes.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. Frosted cupcakes freeze well—wrap them tightly and thaw overnight in the fridge.

How to Serve

A black plate holds six chocolate cupcakes arranged in a circle, each topped with a thick swirl of deep red frosting shaped like a rose with smooth, velvety texture. The cupcakes’ dark brown base shows through thin black cupcake liners, contrasting sharply with the rich red frosting. The scene is set against a white marbled surface, with scattered dried red flower petals around the plate. In the background, green leaves and a dark red rose add a natural touch, along with two red apples placed on the marble. A lit candle in a small glass holder creates a warm glow nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for a few minutes before using to mimic buttermilk’s acidity.

How do I make sure my cupcakes stay moist?

Be careful not to overmix the batter once the wet and dry ingredients are combined. Also, incorporating boiling water thins the batter, ensuring a moist crumb. Baking just until a toothpick comes out clean helps maintain moisture.

Wednesday Morticia’s Midnight Rose Garden Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

These Wednesday Morticia’s Midnight Rose Garden Cupcakes are moist and rich chocolate cupcakes with a dark, gothic twist. Perfectly fluffy with a hint of cocoa and topped with an elegant, mysterious frosting, decorated with edible glitter and fresh or sugar roses, these cupcakes bring a sophisticated charm to any themed celebration.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Batter

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup boiling water

Frosting and Decoration

Softened butter (quantity not specified, estimated ½ cup or 1 stick)
Powdered sugar (estimated 1 ½ to 2 cups)
Cocoa powder (estimated 2-3 tbsp for frosting)
Heavy cream (estimated 2-3 tbsp)
Food coloring (to achieve gothic hue, amount as needed)
Red and black edible glitter (for decoration)
Fresh edible roses or sugar roses (for garnish)

Instructions

Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake tin with dark-themed cupcake liners. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar to ensure even mixing of the dry ingredients.
Mix Wet Ingredients and Combine: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients into the dry mixture, mixing well to achieve a smooth batter. Then carefully incorporate the boiling water into the batter; it will thin out, which is expected and will help create moist cupcakes.
Fill Cupcake Liners and Bake: Pour the prepared batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes and allow them to cool completely on a wire rack before frosting.
Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar and cocoa powder, mixing to combine thoroughly. Add heavy cream and food coloring little by little to reach a rich, gothic hue and desired consistency for spreading.
Frost and Decorate: Frost the cooled cupcakes in swirling, mysterious patterns reminiscent of Morticia’s elegance. Finish by sprinkling red and black edible glitter over the cupcakes and garnish each with fresh edible roses or sugar roses for a hauntingly beautiful presentation.

Notes

The boiling water thins the batter but results in moist, tender cupcakes; do not be alarmed by the consistency.
If you prefer, substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice.
Adjust the amount of food coloring gradually to achieve the perfect gothic color for frosting.
Allow cupcakes to cool completely before frosting to prevent melting.
Use fresh edible roses for natural fragrance or sugar roses for lasting decorative appeal.

Keywords: chocolate cupcakes, gothic cupcakes, Morticia cupcakes, edible glitter cupcakes, themed cupcakes, rose cupcakes, moist chocolate cupcakes, Halloween cupcakes