Description
These Blood Drip Cupcakes are spooky and delicious treats perfect for Halloween or any horror-themed party. Rich chocolate cupcakes are moist and flavorful, combined with malt powder and a hint of coffee for depth. They are topped with creamy buttercream frosting and finished with a striking homemade glass candy shard that mimics shattered blood-red glass dripping down the sides, creating a dramatic and fun presentation.
Ingredients
Units
Scale
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup malt powder
- 1 3/4 cups sugar
- 1 tsp instant coffee
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 2/3 cup unsalted butter, melted
- 2 tsp pure vanilla extract
- 3/4 cup boiling water
- 2 cups buttercream frosting
For the Glass Candy
- 1/2 cup light corn syrup
- 3 cups sugar
- 1/4 tsp cream of tartar
- 1 1/2 cups water
- Red food coloring gel, for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside for filling.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, malt powder, sugar, instant coffee, baking soda, baking powder, and kosher salt. Use a hand mixer or stand mixer fitted with a whisk attachment to blend these ingredients well.
- Add wet ingredients and combine: Into the dry mixture, add the eggs, buttermilk, melted unsalted butter, and pure vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth and thoroughly combined. Then carefully pour in the 3/4 cup boiling water and continue beating until fully incorporated, resulting in a thin batter.
- Fill and bake cupcakes: Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely before frosting.
- Make glass candy: Line a baking sheet with foil and set aside. In a small saucepan over medium-high heat, combine light corn syrup, sugar, cream of tartar, and water. Stir gently until the sugar dissolves and the mixture starts to boil. Stop stirring once boiling begins and clip a candy thermometer to the side of the pan. Use a wet pastry brush to wash down any sugar crystals clinging to the pan sides. Continue heating until the temperature reaches 300°F (hard crack stage). Immediately pour the hot candy onto the prepared foil-lined pan and allow it to cool and harden for at least 1 hour. Once set, break the candy into jagged shards resembling shards of glass.
- Assemble cupcakes: Pipe buttercream frosting generously onto each cooled cupcake. Insert a shard of the red glass candy into the center of the frosting to simulate a blood-splattered effect. Finally, pipe red food coloring gel around the edges of the frosting to create a dripping blood finish for a striking visual impact.
Notes
- Use a candy thermometer to ensure the sugar reaches the correct temperature for glass candy to avoid sticky or soft candy.
- If you do not have malt powder, you can substitute with malted milk powder or omit; just note it changes the flavor profile slightly.
- The boiling water added to the cupcake batter thins it and creates extra moistness.
- Handle the glass candy carefully as it is very sharp once broken.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Red food coloring gel works better than liquid for a vivid blood drip effect without altering frosting consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
