Killer Cupcakes Recipe | Slay Your Taste Buds

Unleash your baking beast with this Killer Cupcakes Recipe! It is perfect for Halloween or murder mystery gatherings. Bake up these spooky treats that captivate the taste buds.

If you are ready to add a sinister twist to your baking escapades, this recipe is tailor-made for you. The word “killer” may evoke images of danger and intrigue, but be assured, these cupcakes will not cause any harm — unless you count your inability to resist their deliciousness.

Killer Cupcakes Recipe | Slay Your Taste Buds

Get ready to bake up a storm by making this Killer Cupcakes recipe! Spookily delicious Halloween treats that will leave you craving for more. No ordinary cupcakes here!

Tips and variations for making these killer cupcakes:

● You can use milk chocolate or dark-sweetened chocolate.
● You can use light or white corn syrup.
● The candy glass can get very sticky, use a little powdered sugar on your fingertips when handling the candy, and it will not stick to your fingers.
● The thinner the candy glass is, the clearer the glass looks. Sugar can turn a little yellow when heated, so the candy will have a little yellowish tinge. If you pour the candy very thin, it will appear less yellow, and it will set faster.
● The candy is very sweet but has little to no flavor. You can add a flavor extract to get some taste to it if you like but use a clear-colored flavor, not a colored one.
● If you want to add color to your glass, use a highly concentrated gel color.
● We keep a soft rubber mallet in the kitchen that is used only for food.
● I suggest using this classic vanilla buttercream frosting recipe.
● You can use vanilla icing if you like.
● Wilton Edible Blood Red Glaze was used in this recipe, but you any edible blood.
● How to make vanilla extract.
● These cupcakes will keep on the counter in an airtight container for up to 3 days. At that point, the candy glass will start to melt and break down a little.
● You can freeze these cupcakes when they are assembled; however, the edible blood gets very messy and loses some integrity when thawed. If you want to freeze them, I suggest freezing the portions of the cupcakes separately and assembling the cupcakes when thawed. To freeze, place the cupcakes in an airtight container and freeze for up to 4 months. Thaw on the counter when you are ready, and assemble the cupcakes when thawed.
● This recipe is made with ingredients commonly found in your local grocery store.

Halloween treats you might enjoy:

● Hairy Monster Cookies Recipe
● Easy Halloween Rice Crispy Treats Recipe
● Skeleton Cookies Recipe

Other cupcakes recipes you might want to use and then decorate with the edible glass and blood:

● Devil’s Food Cupcakes Recipe
● Perfect Chocolate Cupcake Recipe

Killer Cupcakes Recipe Ingredients:

For the Cupcakes:

● 1 cup All Purpose Flour
● ½ teaspoon Salt
● ½ teaspoon Baking Soda
● ½ cup Unsweetened Cocoa Powder
● ¼ cup Unsalted Butter
● 1 cup White Granulated Sugar
● 2 large Eggs
● 2 large Egg Yolks
● ½ cup Vegetable Oil
● 2 teaspoons Vanilla Extract
● 2 ounces Milk Sweetened Chocolate, melted and cooled
● 1/3 cup Full-Fat Sour Cream
● ½ cup Water

For the Topping/ Glass:

● 2 cups White Sugar
● ¾ cups Water
● 2/3 cups Light Corn Syrup
● 2 cups Vanilla Frosting
● 1/3 cup Fake Edible Blood

Killer Cupcakes Mise en Place:

● Medium-sized Bowl
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer
● Measuring Cup
● Measuring Spoons
● Rubber Spatula
● Baking Sheet
● Parchment Paper
● Candy Thermometer
● Frosting Knife
● Soft Rubber Mallet

Killer Cupcakes Recipe Directions:

1. Preheat the oven to 350 degrees Fahrenheit
2. In a medium-sized bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set aside.

3. In the large bowl of a stand mixer, beat the butter and sugar together on high until crumbly, about 2 minutes.
4. Add the eggs and the egg yolks one at a time until just combined.

5. Add the oil, vanilla, melted chocolate, and sour cream and mix until just combined – approximately 2 minutes.
6. Add the flour mixture slowly to the bowl and mix until combined – about 4 minutes.
7. Mix in the water.

8. Fill the cupcake liners about 2/3 of the way full.

9. Bake in a preheated 350°F for 18-20 minutes. An inserted toothpick should come out clean, and the cupcakes should bounce back when pressed. Remove the cupcakes to a cooling rack to cool completely.

10. While the cupcakes are cooling, start making edible glass.
11. Line a baking sheet with parchment paper. Set aside.
12. In a medium-sized saucepan, combine the sugar, water, and corn syrup. Insert a candy thermometer. Place on medium heat and stir constantly until the mixture comes to a boil and reaches 300 degrees Fahrenheit. This can take 10 -15 minutes to get it up to temperature.

13. Once at 300°F, remove from heat and immediately pour onto the baking sheet lined with parchment paper.
14. Allow the “glass” to cool on the counter for a couple of hours to harden, or place it in the freezer for 30 minutes to harden quickly.

15. Once hardened, lift the parchment paper with the edible glass and drop it straight down or use a mallet to smash the candy until you have the size of glass shards that you are looking for.

16. Frost each cupcake with the vanilla frosting, then place the glass shards into the top of the cupcake and drizzle the edible blood around the shards. Let it drip down the sides; it is okay for it to be a little messy.

17. Serve and enjoy!

18. These cupcakes can be kept on the counter in an airtight container for up to 3 days. At that point, the candy glass will start to melt and break down a little.

Yield: 24

Killer Cupcakes Recipe | Slay Your Taste Buds

Print

Killer Cupcakes Recipe | Slay Your Taste Buds. Unleash your baking beast with this Killer Cupcakes Recipe! It is perfect for Halloween or murder mystery gatherings. Bake up these spooky treats that captivate the taste buds.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Ingredients

For the Cupcakes:

• 1 cup All Purpose Flour
• ½ teaspoon Salt
• ½ teaspoon Baking Soda
• ½ cup Unsweetened Cocoa Powder
• ¼ cup Unsalted Butter
• 1 cup White Granulated Sugar
• 2 large Eggs
• 2 large Egg Yolks
• ½ cup Vegetable Oil
• 2 teaspoons Vanilla Extract
• 2 ounces Milk Sweetened Chocolate, melted and cooled
• 1/3 cup Full-Fat Sour Cream
• ½ cup Water

For the Topping/ Glass:

• 2 cups White Sugar
• ¾ cups Water
• 2/3 cups Light Corn Syrup
• 2 cups Vanilla Frosting
• 1/3 cup Fake Edible Blood

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium-sized bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set aside.
3. In the large bowl of a stand mixer, beat the butter and sugar together on high until crumbly, about 2 minutes.
4. Add the eggs and the egg yolks one at a time until just combined.
5. Add the oil, vanilla, melted chocolate, and sour cream and mix until just combined - approximately 2 minutes.
6. Add the flour mixture slowly to the bowl and mix until combined - about 4 minutes.
7. Mix in the water.
8. Fill the cupcake liners about 2/3 of the way full.
9. Bake in a preheated 350°F for 18-20 minutes. An inserted toothpick should come out clean, and the cupcakes should bounce back when pressed. Remove the cupcakes to a cooling rack to cool completely.
10. While the cupcakes are cooling, start making edible glass.
11. Line a baking sheet with parchment paper. Set aside.
12. In a medium-sized saucepan, combine the sugar, water, and corn syrup. Insert a candy thermometer. Place on medium heat and stir constantly until the mixture comes to a boil and reaches 300 degrees Fahrenheit. This can take 10 -15 minutes to get it up to temperature.
13. Once at 300°F, remove from heat and immediately pour onto the baking sheet lined with parchment paper.
14. Allow the "glass" to cool on the counter for a couple of hours to harden, or place it in the freezer for 30 minutes to harden quickly.
15. Once hardened, lift the parchment paper with the edible glass and drop it straight down or use a mallet to smash the candy until you have the size of glass shards that you are looking for.
16. Frost each cupcake with the vanilla frosting, then place the glass shards into the top of the cupcake and drizzle the edible blood around the shards. Let it drip down the sides; it is okay for it to be a little messy.
17. Serve and enjoy!
18. These cupcakes can be kept on the counter in an airtight container for up to 3 days. At that point, the candy glass will start to melt and break down a little.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 134mgCarbohydrates: 53gFiber: 0gSugar: 47gProtein: 3g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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