Broken Glass Cupcakes

Melanie Kibler


The cupcakes:

  • 1/4 cup unsalted butter, softened at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2-3 tablespoons unsweetened cocoa powder
  • 2 tablespoons gel paste food coloring (add more if necessary)
  • 1/2 cup buttermilk (or 1/2 cup milk 1 teaspoon vinegar mixed together and set aside for a bit)
  • 1 cup 2 tablespoons all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon vinegar


The icing:

  • 1 package (8 oz) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

The glass candy:

  • 1 cup of granulated sugar
  • 1/2 cup of light corn syrup
  • 1 teaspoon of clear flavoring (I used raspberry)

The edible blood:

  • 1 (14 oz.) can of sweetened condensed milk
  • Red gel food coloring
  • Black gel food coloring
  • 1 teaspoon of clear flavoring (I used raspberry)


Candy Glass:

  1. Cover a cookie sheet with wax paper and spray the wax paper liberally with non-stick spray.
  2. Place granulated sugar and corn syrup into a microwave safe bowl and mix them together.
  3. Cover the bowl with plastic wrap.
  4. Microwave on high for 3 minutes.
  5. Remove from Microwave and CAREFULLY remove plastic  wrap (beware of hot steam!)
  6. Stir well and re-cover with fresh plastic wrap.
  7. Microwave on high for another 3 minutes, but watch mixture after about 2 minutes. Because microwaves vary, you need to watch it to make sure it doesn’t start to turn color.  If you cook it too long it will be an amber color instead of the nice clear glass you want.  
  8. CAREFULLY remove from microwave and CAREFULLY remove plastic wrap.
  9. Pour it out over the greased wax paper and allow it to sit and harden completely (at least a couple of hours)
  10. When candy glass is hard, tap a knife tip into glass to break it into sharp pieces.  
  11. Carefully (the pieces are actually sharp) push pieces up off of wax paper and onto a plate.
  12. Candy glass can be kept in a zip top bag or an airtight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass down.

Edible Blood:

  1. Place sweetened condensed milk into a small bowl and mix in red food color gel and flavoring until you get a brilliant red color.  Add a TINY bit of black.
  2. Mix and adjust until you get a nice dark red color.
  3. Spoon “blood” into a zip-top bag and seal TIGHTLY.  Keep refrigerated until use.


  1. Preheat the oven to 350 degrees F or 180 degrees C and line a 12-cup cupcake tray with paper liners.
  2. In a bowl, cream together the butter and sugar.
  3. Add the egg and vanilla and beat vigorously until pale yellow, light and fluffy.
  4. Add in the cocoa and salt, and mix well. The batter may resemble chocolate cake batter especially if you are using dark cocoa, but fear not because the food coloring will transform the batter into a deep shade of red.
  5. Stir in the food coloring, adding in more if you need to, until you get your desired shade of red.
  6. Now, pour in the buttermilk, alternating with the flour in three intervals, starting with the buttermilk and ending with the flour. Mix just until combined, as over mixing after the flour is added will result in a tough, dry cupcake.
  7. Finally, stir in the baking soda, making sure that it melts into the batter.
  8. Stir in the vinegar and watch the batter aerate slightly.
  9. Scoop the batter into the cupcake liners, about 2/3- 3/4 of the way full. You should end up with exactly 12 cupcakes.
  10. Bake for 20-25 min or until a toothpick inserted comes out clean and cool completely before frosting.



  1. On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  2. Gradually add powdered sugar, beating until smooth.
  3. Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  4. Add melted white chocolate to icing and beat on low until completely combined.
  5. Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cupcakes.


  1. Put parchment paper on a counter to protect it from all that red food coloring.
  2. or- use a large platter or tray that you will serve the cupcakes on- blood splatter and all
  3. Place frosted cupcakes on protected surface and press 2 to 3 pieces of glass into the top of each.
  4. Clip the corner on the bag of edible blood and drizzle over the top of the glass and the cupcakes, allowing it to drip down the sides of both.
  5. Serve the same day after decorating.
  6. Use care transporting and serve with plates and forks, or you will all have red fingers!!

Ruthanne. “Creepy Broken Glass Cupcakes!” EASYbAKED, 9 Oct. 2013,