These Gothic Rose Vampire Bite Halloween Cupcakes are delicious moist cardamom chocolate cupcakes topped with frosting, black and red fondant roses, and a raspberry vampire bite.
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When I was a teen I totally went through that whole Goth phase. We’re talking crushed velvet, milk-like pale skin (which I’m totally naturally guilty of anyway – pass the fake tan, stat!), corsets, black and white stripy tights, and um, Marilyn Manson (and now the barf bag please because yes, I just went there!)
Thankfully, I grew out of it some years later with the exception of some rock music, but we’re not talking death screams anymore, peeps!
However, it has left a lasting strangeness to my soul and might probably be the reason as to why I’m drawn to those types of horror movies, vampires, black roses and strange happenings/things.
Every time Halloween rolls round each year, I remember that phase in my life. My life was like one permanent Halloween party.
Another strange thing, I’m a night owl. And we’re not just talking staying up each night, I’m talking full on weirdness in my body where I totally feel tired and drained throughout the entirety of daylight hours then as soon as dusk rolls around, I’m wide awake. Like a vampire!
I wanted to incorporate a little of me, my madness and my goth phase into these cupcakes and I think achieved the perfect balance with these Gothic Rose Vampire Bite Halloween Cupcakes.
There’s black and blood red roses, which have a shiny glaze and a sprinkling of black glitter. I didn’t think of it then, but I suppose this could be a nod to the Twilight fans!
And there’s the vampire bite cupcakes. When I decorated these, I immediately pictured a vampire biting into the victims’ 1500’s era milky white flesh as you saw in the classic black and white vampire movies.
This was also my first time making fondant roses. What do you think?
I love how these represent my goth past and weird personality all rolled into a perfectly moist yet light and fluffy ‘Devil’s’ cardamom chocolate cupcake. Mmm!
Gothic Rose Vampire Bite Halloween Cupcakes
Yield: 12 cupcakes
Prep Time:20 minutes
Cook Time:15 minutes
Get back to goth with these Halloween themed Devil’s cardamom chocolate cupcakes. Black and blood red roses, and bloody vampire bites. All rolled into one cupcake.
- 10 cardamom pods
- 50g plain (all-purpose) flour
- ½ tsp baking powder
- 75g ground almonds
- 200g dark (70% cocoa) chocolate, chopped
- 125g unsalted butter
- 130g light brown sugar
- 4 eggs, separated
- 1 tbsp brandy
- ¼ tsp salt
- 180g caster (super-fine) sugar
- 1 egg white
- ½ tsp cream of tartar
- pinch of salt
- 2 tbsp water
Black and Red Roses
- 160g white sugarpaste (rolled fondant)
- claret gel food colouring
- red gel food colouring
- black gel food colouring
- 1 tbsp raspberry conserve (jam)
- red gel food colouring, optional
- To make the cupcakes, preheat the oven to 180°C/350°F/Gas Mark 4, and line a cupcake pan with cupcake liners.
- Deseed the cardamom pods by carefully splitting with a knife, empty out the seeds into a pestle and mortar and grind until you have a powdered consistency. Sift the cardamom into a medium bowl, discarding of any bits to large to pass through the sieve, then sift in the flour and baking powder. Whisk in the ground almonds. Set aside.
- In a large microwave-safe bowl, melt the chocolate, butter and 1 tbsp water on half power in 30 second bursts. Once melted, remove from the heat and beat in the sugar, egg yolks, a couple at a time, then add the brandy. Fold in the flour mixture.
- In a clean bowl, whisk the egg whites and salt until soft peaks form. Take a big spoonful and fold into the chocolate mixture to loosen, then fold in the rest. Divide the batter between the cupcake cases and bake for 15-20 minutes, or until a sewer inserted comes out clean (moist crumbs are ok). Remove from the oven and allow to cool on a wire rack.
- To make the frosting, place all the ingredients into a heatproof bowl standing over a pan of very, very gently simmering water; it must not be boiling. Then with an electric whisk (don’t even try with a hand whisk – eeps!) whisk for approx. 7-10 minutes, or until the icing has increased in volume, is thick and shiny and forms soft peaks. Working quickly (this frosting sets fast!), spread over the cupcakes, swirling with a small palette or kitchen knife.
- To make the roses, divide the white fondant in half and colour half a blood red colour using a claret and Christmas red gel food colouring. Colour the remaining half black. Alternatively, you can buy the fondant already coloured from your local cake decorating store, if you don't fancy colouring yourself. Mould your roses *see notes* and place one of each onto 8 cupcakes.
- To make the vampire bites, Add a very small amount of black food colouring to the raspberry conserve to deepen the colour to a blood shade and using the end of a chopstick or a wooden skewer, indent the frosting of the 4 remaining cakes and pour in a small amount of raspberry jam, allowing it to ooze over the frosting a little.
To make the roses, follow this tutorial, but try to keep them quite small otherwise you'll need more of the coloured fondant.