YIELDS:16 - 18
PREP TIME:0 HOURS 25 MINS
TOTAL TIME:1 HOUR 50 MINS
INGREDIENTS
FOR THE CUPCAKES
1 1/4 c. all-purpose flour
1/2 c. Unsweetened cocoa powder
1/4 c. malt powder
1 3/4 c. sugar
1 tsp. instant coffee
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 large eggs
1 c. buttermilk
2/3 c. unsalted butter, melted
2 tsp. pure vanilla extract
2 c. Buttercream Frosting
FOR THE GLASS CANDY
1/2 c. light corn syrup
3 c. sugar
1/4 tsp. cream of tartar
1 1/2 c. water
Red food coloring gel, for garnish
DIRECTIONS
- Preheat oven to 350°. Fill cupcake pan with liners and set aside.
- Make cupcakes: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, mix together flour, cocoa, malt powder, sugar, coffee, baking soda and powder, and salt. Add in eggs, buttermilk, butter, and vanilla and beat on medium until well combined, about 2 minutes. Pour in 3/4 cup boiling water and beat until well combined.
- Fill cupcake liners until each cup is two-thirds full, then bake until toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from oven and transfer to a wire rack to cool completely before frosting.
- Make glass candy: Line a baking sheet with foil. Place all ingredients in a small saucepan over medium-high heat and stir until mixture begins to boil. Stop boiling and clip candy thermometer to side of pan. Use a brush and water to wash down any crystals. Bring mixture to 300°, then pour hot candy mixture onto prepared pan. Set aside at least 1 hour, then break apart candy into shards.
- Assemble: Pipe frosting onto cupcakes and insert candy glass into center. Pipe red gel onto cupcakes for a blood drip finish.