These bloody broken glass cupcakes have a rich, black cocoa cupcake base and are filled with creamy white chocolate ganache blood. Then topped with white chocolate buttercream, edible sugar glass shards, and edible fake blood!
The ganache, edible blood, and sugar glass all need at least a few hours to cool. So I recommend prepping these elements the night before if possible!
White Chocolate Ganache
Finely chop the white chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped white chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Then add in the red food coloring (just a couple drops at a time) and mix until your desired color is reached!
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Sugar Glass
Line a large baking sheet with parchment paper and set aside.
In a medium saucepan, add in the sugar, light corn syrup, and water.
Over medium-low heat, gently bring to a boil and stir constantly until an instant thermometer reads 300°F.
Immediately pour onto the parchment lined baking sheet and spread into an even layer (as best you can).
Set aside and let cool until it's completely hardened (at least 2 hours).
Once hardened, use a hammer or back of a knife to break the sugar glass into large shards.
Note: the sugar glass won't be completely clear and will have a slight yellow-ish tinge. This is normal and pretty difficult to avoid.
Edible Blood
In a small bowl, mix together the cold water and cornstarch until fully dissolved.
Add the corn syrup to a small saucepan and bring to a simmer over medium heat. Then stir in the cornstarch slurry and mix until well combined.
Remove from the heat and add in the red food coloring a couple drops at a time until the desired color is reached. If desired, add 1 teaspoon of your favorite flavor extract (vanilla, strawberry, cherry, etc.)!
Let the edible blood cool completely to room temperature before using.
Black Cocoa Cupcakes
Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
In a small bowl, whisk together the flour, black cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla. Then whisk in the granulated sugar and milk.
Gently mix in the dry ingredients until just combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the black cocoa cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of the cooled white chocolate ganache blood.
White Chocolate Buttercream
Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and powdered sugar together until smooth.
Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream.
Then add in the salt and beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
If the frosting in too thick, add in 1-2 teaspoons of cream at a time to thin it out a bit.
Frost the cupcakes with soft swirls of white chocolate buttercream and top with the sugar glass shards. Then drizzle the broken glass cupcakes with the edible fake blood!
Notes
I recommend assembling these cupcakes immediately before serving for best results! The frosted cupcakes will keep in the fridge for up to 3 days. To make in advance, store the cupcakes, frosting, and chocolate ganache separately for up to 5 days in the fridge. Store the edible glass shards in an airtight container at room temperature.