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Bloody Broken Glass Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 571 reviews
  • Author: Jaden
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 200 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Bloody Broken Glass Cupcakes feature a rich black cocoa cupcake base filled with creamy white chocolate ganache blood. They are generously topped with smooth white chocolate buttercream, edible sugar glass shards, and vibrant edible fake blood, creating a striking and delicious dessert perfect for Halloween or special occasions.

Ingredients

Scale

Edible Sugar Glass

  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1/3 cup light corn syrup
  • Red food coloring
  • 1/2 teaspoon flavor extract (optional)

Cupcake Batter

  • 1 cup cake flour (can substitute all-purpose flour)
  • 1/2 cup black cocoa powder (can substitute 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 Ganache

  • 4 ounces white chocolate (chopped)
  • 1/4 cup heavy cream
  • Red food coloring

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 the edible sugar glass: In a saucepan, combine granulated sugar, light corn syrup, and water over medium heat. Stir gently until sugar dissolves, then bring to a boil without stirring. In a small bowl, mix cornstarch with cold water to create a slurry. When syrup reaches approximately 300°F (hard crack stage), remove from heat and stir in cornstarch slurry, additional light corn syrup, and red food coloring (plus flavor extract if using). Pour mixture onto a parchment-lined baking sheet to cool and harden. Once set, break into shards resembling broken glass.
  2. Make the white chocolate ganache blood: In a small saucepan, heat heavy cream until just simmering. Pour over chopped white chocolate in a bowl, let sit for 1-2 minutes, then stir until smooth. Add red food coloring to achieve a blood-red hue. Cover and refrigerate until thickened but still spreadable.
  3. Prepare the cupcake batter: Preheat oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, sift together cake flour, black cocoa powder, baking powder, and kosher salt. In a separate large bowl, whisk eggs, vegetable oil, vanilla extract, granulated sugar, and milk until well combined. Gradually add dry ingredients to wet ingredients, mixing gently until smooth.
  4. Bake the cupcakes: Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
  5. Assemble the cupcakes: Once cooled, hollow out the center of each cupcake with a small spoon or knife. Fill cavities with the chilled white chocolate ganache blood. Replace the cut-out tops or leave open as desired.
  6. Prepare white chocolate buttercream: In a mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar and continue beating. Slowly pour in melted and cooled white chocolate, add a pinch of kosher salt, and beat until smooth. Add heavy cream one tablespoon at a time to reach desired frosting consistency.
  7. Frost the cupcakes: Pipe or spread the white chocolate buttercream generously atop each cupcake.
  8. Decorate with sugar glass and fake blood: Arrange sugar glass shards on top of the frosting to resemble broken glass. Optionally, drizzle red food coloring mixed lightly with corn syrup or additional ganache over shards and frosting to mimic fake blood.
  9. Chill and serve: Allow assembled cupcakes to chill slightly to set decorations. Serve at room temperature and enjoy the dramatic presentation and rich flavors.

Notes

  • The ganache, edible blood, and sugar glass need at least a few hours to cool and set properly, so prepping these elements the night before is recommended.
  • Black cocoa powder is preferred for a deeper color and intense chocolate flavor, but Dutch cocoa powder can be substituted.
  • Use room temperature ingredients for the best cupcake texture.
  • Handle the sugar glass carefully, as it is sharp and brittle.
  • Adjust red food coloring amounts to achieve your desired bloodiness in ganache and sugar glass.
  • These cupcakes are perfect for Halloween parties or themed events requiring a dramatic presentation.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 373 kcal
  • Sugar: 36 g
  • Sodium: 130 mg
  • Fat: 21 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 1 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 76 mg

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