Description
| These spooky Halloween cupcakes feature moist chocolate cake, raspberry “blood,” and edible sugar glass shards for a dramatic horror effect. Perfect for parties! |
Ingredients
Cupcakes:
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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¾ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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2 large eggs
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½ cup vegetable oil
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½ cup buttermilk
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½ cup granulated sugar
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½ cup brown sugar
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1 tsp vanilla extract
Buttercream Frosting:
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1 cup unsalted butter (room temperature)
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3 cups powdered sugar
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2 tbsp milk or heavy cream
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1 tsp vanilla extract
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Pinch of salt
Raspberry “Blood” Sauce:
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1 cup fresh or frozen raspberries
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2 tbsp sugar
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1 tbsp cornstarch + 1 tbsp water (slurry)
Edible Glass:
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2 cups granulated sugar
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1 cup water
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1 cup light corn syrup
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¼ tsp cream of tartar
Instructions
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Make the cupcakes:
Mix dry and wet ingredients separately, combine, pour into cupcake liners, and bake at 350°F (175°C) for 18–20 minutes. -
Make buttercream frosting:
Beat butter, add sugar, vanilla, milk, and salt. Pipe onto cooled cupcakes. -
Prepare raspberry “blood”:
Heat raspberries and sugar; add cornstarch slurry to thicken. Cool completely. -
Create edible glass:
Boil sugar, water, corn syrup, and cream of tartar to 300°F (hard crack stage), pour onto a lined tray, and break into shards when hardened.
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Assemble:
Stick edible glass into the frosted cupcakes, then drizzle raspberry sauce for a “bloody” look.
Notes
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Make sure the sugar for the glass reaches exactly 300°F to get a clear, hard texture.
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Raspberry sauce can be substituted with strawberry or cherry preserves.
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Handle sugar glass carefully – edges may be sharp!
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Can be made a day in advance and assembled before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 370 kcal
- Sugar: 37g
- Sodium: 130mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g