Description
These Blood Drip Cupcakes are rich chocolate malt cupcakes topped with creamy buttercream frosting and adorned with homemade red glass candy shards to create a spooky, blood-drip effect perfect for Halloween or themed parties.
Ingredients
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
For the Buttercream Frosting
- 2 cups Buttercream Frosting (prepared)
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 Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, using a hand mixer or stand mixer with whisk attachment, combine all-purpose flour, cocoa powder, malt powder, sugar, instant coffee, baking soda, baking powder, and kosher salt. Mix to combine evenly.
- Add Wet Ingredients: To the dry mix, add eggs, buttermilk, melted unsalted butter, and vanilla extract. Beat on medium speed until the batter is well combined, approximately 2 minutes. Then pour in 3/4 cup boiling water and continue to beat until smooth and well incorporated.
- Fill and Bake: Spoon the batter into 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 comes out clean. Once baked, remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare Glass Candy: Line a baking sheet with foil. In a small saucepan over medium-high heat, combine light corn syrup, sugar, cream of tartar, and water. Stir until the mixture starts to boil. Stop stirring and clip a candy thermometer to the side of the pan. Use a wet brush to wash down any sugar crystals on the side of the pan. Boil the mixture until it reaches 300°F (hard crack stage). Carefully pour the hot candy mixture onto the prepared baking sheet. Let it cool and set for at least 1 hour. Once hardened, break into shards.
- Assemble Cupcakes: Pipe buttercream frosting generously onto each cooled cupcake. Insert a shard of the red glass candy into the center of each cupcake to mimic broken glass. Finally, use red food coloring gel to pipe a blood drip effect on the frosting and candy shards for a dramatic, spooky finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Handle hot sugar mixture with care when making glass candy to avoid burns.
- The blood drip effect can be intensified by adding more red food coloring gel if desired.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Glass candy shards can be stored separately in an airtight container to keep them crisp.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
