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Spooky Broken Glass Cupcakes with Edible Blood Recipe

Dark chocolate cupcakes filled with ganache and topped with buttercream, edible sugar glass, and "blood."
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Prep Time 1 hour
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings 12 cupcakes

Ingredients
  

White Chocolate Ganache

  • 4 ounces white chocolate chopped
  • ¼ cup heavy cream
  • red food coloring

Sugar Glass

  • ½ cup granulated sugar
  • ½ cup light corn syrup
  • ½ cup water

Edible Blood

  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • ⅓ cup light corn syrup
  • ½ teaspoon flavor extract optional
  • red food coloring

Black Cocoa 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 room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • ½ cup whole milk

White Chocolate Buttercream

  • 1 cup unsalted butter 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
 

  • Prep Decorations: Make the ganache, sugar glass, and edible blood. Let all elements cool completely for at least 2 hours.
  • Bake Cupcakes: Preheat oven to 350°F. Whisk dry ingredients. Whisk wet ingredients, then mix with dry until just combined. Pour into lined cupcake pan and bake for 18-22 minutes. Cool completely.
  • Make Buttercream: Cream butter and powdered sugar. Slowly drizzle in melted white chocolate. Add salt and beat until light and fluffy.
  • Assemble: Core cupcakes and fill with ganache. Frost with buttercream. Gently press sugar glass shards into the frosting and drizzle with edible blood.