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Bloody Broken Glass Cupcakes Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Bloody Broken Glass Cupcakes feature rich black cocoa cupcakes filled with a luscious white chocolate ganache ‘blood,’ topped with creamy white chocolate buttercream, and decorated with stunning edible sugar glass shards and a drizzle of edible fake blood. Perfect for Halloween or any spooky occasion, they deliver a dramatic and delicious dessert experience.

Ingredients

White Chocolate Ganache

  • 4 ounces white chocolate, chopped
  • 1/4 cup heavy cream
  • Red food coloring, a few drops

Sugar Glass

  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water

Edible Blood

  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1/3 cup light corn syrup
  • Red food coloring, a few drops
  • 1/2 teaspoon flavor extract (optional, e.g., vanilla, strawberry, cherry)

Black Cocoa Cupcakes

  • 1 cup cake flour (or all-purpose flour)
  • 1/2 cup black cocoa powder (or Dutch cocoa powder)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup whole milk

White Chocolate Buttercream

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 4 ounces white chocolate, melted and cooled
  • Pinch kosher salt
  • 1-2 tablespoons heavy cream (as needed for desired consistency)

Instructions

  1. Prepare in advance: The ganache, edible blood, and sugar glass need several hours to cool and set. It’s best to prepare these components the night before for optimal results.
  2. Make White Chocolate Ganache: Finely chop the white chocolate and place it into a large bowl. Heat the heavy cream in the microwave for 1-2 minutes until hot but not boiling. Pour the cream over the white chocolate and let it sit for two minutes. Gently stir with a spatula until smooth and fully combined. Add red food coloring a few drops at a time until you reach your desired color. Let the ganache thicken at room temperature or in the fridge until it can hold its shape. If too firm, microwave briefly and stir to soften.
  3. Prepare Sugar Glass: Line a large baking sheet with parchment paper. In a medium saucepan, combine granulated sugar, light corn syrup, and water. Heat over medium-low, stirring constantly, until the mixture boils and reaches 300°F on a candy thermometer. Immediately pour onto the prepared sheet and spread into an even layer as much as possible. Let cool and harden completely for at least 2 hours. Once hardened, break into large shards with a hammer or knife.
  4. Make Edible Blood: In a small bowl, dissolve the cornstarch in cold water. Bring light corn syrup to a simmer in a small saucepan over medium heat. Stir in the cornstarch slurry and mix well. Remove from heat and add red food coloring dropwise until the desired color is achieved. Optionally, stir in flavor extract. Cool the edible blood completely to room temperature before use.
  5. Bake Black Cocoa Cupcakes: Preheat oven to 350°F and line a cupcake pan with liners. Whisk together flour, black cocoa powder, baking powder, and salt in a small bowl. In a separate large bowl, combine vegetable oil, eggs, and vanilla; whisk in granulated sugar and milk. Gently fold the dry ingredients into the wet until just combined; batter will be thin. Pour about 1/4 cup batter into each liner, filling halfway. Bake 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack completely before decorating.
  6. Core and Fill Cupcakes: Use a cupcake corer to remove the center of each cooled cupcake. Fill the hollow with 1-2 teaspoons of the chilled white chocolate ganache ‘blood.’
  7. Prepare White Chocolate Buttercream: Melt white chocolate and let it cool to near room temperature. In a large bowl or stand mixer with paddle attachment, cream butter and powdered sugar together until smooth. At low speed, slowly drizzle the melted white chocolate into the buttercream until incorporated. Add a pinch of kosher salt and beat on high for 3-4 minutes until light and fluffy. If too thick, add heavy cream 1-2 teaspoons at a time to reach desired consistency.
  8. Decorate Cupcakes: Frost the cupcakes with soft swirls of white chocolate buttercream. Arrange the sugar glass shards on top to resemble broken glass. Drizzle the cupcakes with edible fake blood for a dramatic finishing touch.

Notes

  • Prepare ganache, sugar glass, and edible blood ahead of time to ensure proper cooling and setting.
  • Sugar glass develops a slight yellow tint naturally and won’t be perfectly clear.
  • The edible blood can be flavored with extracts like vanilla or cherry for extra taste.
  • Use a candy thermometer to accurately reach 300°F for sugar glass.
  • Ensure cupcakes are completely cooled before coring and filling to prevent melting the ganache.
  • The batter is thin; do not overmix to keep cupcakes tender.
  • If ganache becomes too firm from chilling, briefly soften in microwave before using.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/bloody-broken-glass-cupcakes-recipe/