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Blood drip cupcakes are the ultimate spooky treat for Halloween or any special party where you want dessert to be a showstopper. With moist chocolate cake, dramatic glass-like sugar shards, and ruby red drips, these cupcakes are as fun to make as they are to eat.
The first time I made these cupcakes for a Halloween party they were gone before I could blink Everyone wanted to know how I made the sugar glass
Ingredients
- All purpose flour: Gives structure Opt for unbleached for best texture
- Unsweetened cocoa powder: Provides deep chocolate flavor Dutch process or natural both work
- Malt powder: Adds malted richness Choose high quality for best taste
- Granulated sugar: For sweetness Superfine blends in well
- Instant coffee: Enhances chocolate notes Look for a fine ground variety
- Baking soda and baking powder: For lift and tenderness Always check freshness
- Kosher salt: Balances flavor
- Large eggs: Binds ingredients Choose fresh for better rise
- Buttermilk: Creates tenderness and tang Whole-milk buttermilk adds richness
- Unsalted butter: Melted for moisture Use high quality for best flavor
- Vanilla extract: Infuses warmth and sweetness Get pure vanilla for real flavor
- Boiling water: Ensures extra fluffy cake
- Buttercream frosting: For a creamy finish Make a little extra for decorating
- Light corn syrup: Prevents candy from crystallizing Clear color keeps glass effect
- Cream of tartar: Stabilizes candy mixture
- Red food coloring gel: For a vibrant realistic blood effect
Step-by-Step Instructions
- Preheat and Prep:
- Set your oven to three hundred fifty degrees and prepare your muffin tin with sturdy liners This keeps cupcakes from sticking and ensures a clean release
- Mix the Batter:
- In a large bowl blend flour cocoa malt powder sugar coffee baking soda baking powder and salt Mix thoroughly to evenly distribute dry ingredients Add in the eggs buttermilk melted butter and vanilla Using a mixer blend on medium speed for about two minutes until the batter is smooth Pour in the boiling water and beat until just combined The mixture will be thin which is perfect for moist cupcakes
- Bake the Cupcakes:
- Carefully pour the batter into liners filling each two thirds full Bake for eighteen to twenty two minutes Test for doneness with a toothpick If it comes out clean or with just a few crumbs they are done Cool fully on a rack before decorating
- Make Glass Candy:
- Line a baking sheet with foil for easy removal Combine corn syrup sugar cream of tartar and water in a small saucepan Place over medium high heat Stir until the sugar dissolves completely Once boiling stop stirring and wash down any crystals clinging to the sides with a wet pastry brush Clip a candy thermometer to the pan Let boil without stirring until the mixture reaches three hundred degrees on the thermometer Working quickly pour the hot candy onto your prepared pan and spread evenly Let harden for at least one hour then break into jagged shards using a spoon or mallet
- Assemble and Decorate:
- Fill a piping bag with buttercream frosting Pipe a tall swirl on each cooled cupcake Gently insert two or three candy glass shards on top For the finishing touch use a small piping bag or toothpick to drip and drip red food coloring gel on top and over the glass This creates a dramatic blood drip effect
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My favorite ingredient here is malt powder It adds a sweet toasty flavor that makes these cupcakes stand out from every other chocolate treat I will never forget making these dramatic cupcakes with my niece who kept laughing every time she added more blood
Storage Tips
Keep cupcakes in an airtight container at room temperature for up to three days If your kitchen is very warm store in the refrigerator but bring to room temperature before serving so the cake stays tender Store glass candy shards separately in an airtight tin to keep them crisp and shiny
Ingredient Substitutions
If you cannot find malt powder just leave it out or swap in a tablespoon of milk powder It adds depth but the cupcakes remain delicious without it Use plain yogurt whisked with a splash of lemon juice if you are out of buttermilk For a dairy free version use plant based milk with a bit of vinegar and vegan butter
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Serving Suggestions
These cupcakes look striking on a black or grey platter for a Halloween bash Pair them with a scoop of vanilla or cherry ice cream for a decadent dessert or place in decorative cupcake holders for a ghostly buffet Spread out a few extra shards and a drizzle of gel on the serving tray for maximum effect
Cultural and Historical Fun
Sugar glass has long been used in theater and film to create safe breakable props It is easy to make at home with a few inexpensive ingredients and brings a fun science twist to your kitchen Making these cupcakes together with kids is a great way to teach both baking and a little kitchen chemistry
Common Recipe Questions
- → What makes the cupcakes moist?
Buttermilk and melted butter keep the cake crumb tender, while instant coffee enhances the chocolate depth.
- → How do I make clear glass candy shards?
Simmer sugar, corn syrup, cream of tartar, and water until 300°F, pour onto a foil-lined tray, cool, and break into shards.
- → Can I use natural food coloring for the blood effect?
Yes, beet juice or natural red gels may be used to create a dramatic red glaze instead of artificial dyes.
- → How should I store the finished cupcakes?
Store frosted cupcakes with candy shards at room temperature in an airtight container for up to two days.
- → Are the candy shards safe to eat?
Yes, the candy glass is edible, but caution is advised due to its sharp texture. Use smaller pieces for safety.