Spooky Broken Glass Cupcakes with Edible Blood Recipe

Introduction

These Spooky Broken Glass Cupcakes are a show-stopping dessert perfect for Halloween or any eerie celebration. Featuring shards of shiny sugar glass and a dramatic edible blood drizzle, they combine a rich chocolate cupcake with smooth white chocolate buttercream and a luscious ganache filling.

Ingredients

• 4 ounces white chocolate (chopped)
• ¼ cup heavy cream
• Red food coloring
• ½ cup granulated sugar
• ½ cup light corn syrup (for sugar glass)
• ½ cup water (for sugar glass)
• 1 teaspoon cornstarch
• 1 teaspoon cold water
• ⅓ cup light corn syrup (for edible blood)
• ½ teaspoon flavor extract (optional, for edible blood)
• 1 cup cake flour
• ½ cup black cocoa powder
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ⅓ cup vegetable oil
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup granulated sugar (for cupcakes)
• ½ cup whole milk
• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 4 ounces white chocolate (melted and cooled, for buttercream)
• A pinch of kosher salt
• 1-2 tablespoons heavy cream (as needed, for buttercream)

Instructions

1. Step 1: Prepare the decorations by making the ganache, sugar glass, and edible blood. Allow all elements to cool completely for at least 2 hours before assembling.
2. Step 2: Preheat the oven to 350°F (175°C). In one bowl, whisk together cake flour, black cocoa powder, baking powder, and kosher salt. In another bowl, whisk vegetable oil, eggs, vanilla extract, granulated sugar, and milk. Combine wet and dry ingredients until just mixed. Pour the batter into a lined cupcake pan and bake for 18–22 minutes. Let cupcakes cool completely.
3. Step 3: Make the buttercream by creaming the unsalted butter and powdered sugar until well blended. Slowly drizzle in the melted white chocolate and add a pinch of kosher salt. Beat until light and fluffy, adding heavy cream a tablespoon at a time as needed to reach spreading consistency.
4. Step 4: Core the cooled cupcakes and fill each cavity with the prepared ganache. Frost the cupcakes with the white chocolate buttercream. Finish by gently pressing shards of sugar glass into the frosting and drizzling with the edible blood for a dramatic, spooky effect.

Tips & Variations

• Use clear or red-tinted sugar glass for more realistic shards.
• For a different flavor, swap vanilla extract in the blood drizzle with almond or cherry extract.
• Make sure the ganache and sugar glass are fully set and cool to avoid melting the buttercream.
• Use black cocoa powder for a deeper chocolate flavor and darker color in the cupcakes.

Storage

Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to soften the buttercream. Keep the sugar glass shards separate if possible to prevent them from softening, and add just before serving for the best crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sugar glass ahead of time?

Yes, sugar glass can be made a day ahead and stored in an airtight container at room temperature. Just be careful with humidity, as moisture can cause it to become sticky.

What can I use if I don’t have black cocoa powder?

If you don’t have black cocoa powder, you can use natural cocoa powder, but expect a lighter color and a slightly different flavor. You may want to add a bit of extra cocoa for richness.

Spooky Broken Glass Cupcakes with Edible Blood Recipe

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Spooky Broken Glass Cupcakes with Edible Blood are a hauntingly beautiful treat perfect for Halloween or any spooky-themed party. These cupcakes feature moist, black cocoa-infused cake filled with luscious white chocolate ganache, topped with creamy white chocolate buttercream, and decorated with striking sugar glass shards and a realistic edible blood drizzle for a dramatic effect.

• Author: Sana
• Prep Time: 45 minutes (including ganache, sugar glass, and edible blood preparation)
• Cook Time: 20 minutes
• Total Time: 2 hours 45 minutes (includes cooling time and baking)
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ganache

• 4 ounces white chocolate, chopped
• ¼ cup heavy cream

Sugar Glass

• ½ cup granulated sugar
• ½ cup light corn syrup
• ½ cup water
• 1 teaspoon cornstarch
• 1 teaspoon cold water

Edible Blood

• ⅓ cup light corn syrup
• ½ teaspoon flavor extract (optional)
• Red food coloring, as needed

Cupcakes

• 1 cup cake flour
• ½ cup black cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ⅓ cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• ½ cup whole milk

White Chocolate Buttercream

• 1 cup unsalted butter, at room temperature
• 3 cups powdered sugar
• 4 ounces white chocolate, melted and cooled
• A pinch of kosher salt
• 1–2 tablespoons heavy cream, as needed

Instructions

1. Prep Decorations: Begin by making the white chocolate ganache using chopped white chocolate and heavy cream, heating until smooth and then allow to cool. Prepare the sugar glass by dissolving granulated sugar, light corn syrup, water, and cornstarch mixture, boiling and allowing to harden, then break it into shards. Create the edible blood by mixing light corn syrup with red food coloring and optional flavor extract. Let all of these elements cool completely for at least 2 hours before assembly.
2. Bake Cupcakes: Preheat your oven to 350°F (175°C). In a bowl, whisk together the cake flour, black cocoa powder, baking powder, and kosher salt. In a separate bowl, whisk vegetable oil, eggs, vanilla extract, granulated sugar, and milk until combined. Slowly mix the wet ingredients into the dry ingredients until just combined to avoid overmixing, resulting in tender cupcakes. Pour the batter evenly into cupcake liners placed in a cupcake pan and bake for 18-22 minutes until a toothpick inserted comes out clean. Cool the cupcakes completely before proceeding.
3. Make Buttercream: In a mixing bowl, cream the unsalted butter until smooth and fluffy. Gradually add the powdered sugar while continuing to beat. Slowly drizzle in the melted and cooled white chocolate, then add a pinch of kosher salt. Beat the mixture until light and fluffy. Add 1 to 2 tablespoons of heavy cream as needed to reach a spreadable consistency.
4. Assemble: Using a small knife or cupcake corer, remove the centers of the cooled cupcakes and fill them with the prepared white chocolate ganache. Pipe or spread the white chocolate buttercream generously over the cupcakes. Carefully press the sugar glass shards gently into the buttercream to mimic broken glass. Finish by drizzling the edible blood over the top to create a spooky, gory effect perfect for any Halloween celebration.

Notes

• Ensure all decorations like sugar glass and edible blood are fully cooled before assembly to prevent melting the buttercream.
• Use black cocoa powder for a deeper, richer color in the cupcakes compared to regular cocoa powder.
• The flavor extract in the edible blood is optional and can be vanilla, almond, or cherry for added flavor depth.
• Be cautious when handling sugar glass shards as they can be sharp; consider using a rough edge or gloves for safety.
• You can make the sugar glass a day ahead and store it in an airtight container at room temperature.

Keywords: Halloween cupcakes, spooky dessert, sugar glass cupcakes, white chocolate buttercream, broken glass cupcakes, edible blood recipe, black cocoa cupcakes, party cupcakes