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Wednesday Morticia's Midnight Rose Garden Cupcakes

Decadent dark chocolate cupcakes with black and red rose-inspired frosting, perfect for Halloween or themed parties.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Themed
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 0.5 cup sour cream
Frosting
  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • black food coloring for frosting
  • red food coloring for rose accents

Equipment

  • Mixing bowls
  • Muffin pan
  • Cupcake liners
  • Piping bag with rose tip
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Gradually add dry ingredients alternately with milk and sour cream until smooth.
  5. Divide batter into liners, filling ⅔ full. Bake 18–22 minutes. Cool completely.
  6. Beat butter for frosting until creamy. Gradually add powdered sugar, cream, and vanilla. Tint with black and red food coloring.
  7. Pipe frosting onto cupcakes using a rose tip, creating black roses with red accents.
  8. Optionally, add edible gold dust or petals. Serve immediately or refrigerate.

Notes

Bake cupcakes a day in advance for easier decorating. Adjust colors gradually for best effect.