Edible Glass Cupcakes
Updated: Aug 24, 2022
FULL DISCLOSURE I don't recommend taking a massive bite into these with the sugar glass heading towards the roof of your mouth...Please remove the glass sugar from the cupcake before letting kids enjoy these as well. They make for the BEST and spookiest treat at a party.
Use the video below to help you throughout this recipe!
Ingredients for the edible glass:
3/4 cups water
2 cups granulated sugar
2/3 cups light corn syrup
Ingredients for the Chocolate Cupcakes:
2 cups sugar
2 cups all- purpose flour (or cake flour)
1/2 cup plus 1 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. espresso powder
1/2 tsp. salt
1 cup whole milk
1/2 cup vegetable oil
2 1/2 tsp. vanilla extract
2 eggs (room temperature)
3/4 cup boiling water
Click Here For My Vanilla Buttercream Recipe
Click Here For My Royal Icing Recipe
Starting with the edible glass (since it has to harden for 30 minutes) begin my measuring and pouring the water, sugar, and corn syrup into a small to medium sized pot.
Prepare a cookie sheet lined with a silicone mat. Set aside.
Place the pot on the stove top over medium to high head and bring to a boil. Insert a candy thermometer and bring the sugar mixture to a temp of 300 degrees.
As soon as the mixture reaches 300 degrees, remove from heat and pour on the prepared silicone mat. Be careful because the cookie sheet will quickly heat up too.
Place the cookie sheet in the freezer for about 30 minutes to harden.
In the meantime, make the cupcakes.
Preheat the oven to 350° F and line your cupcake pan with parchment cups.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Whisk until well combined.
Form a well in the center of the bowl and pour in the milk, vegetable oil, vanilla, and eggs. After a few seconds of mixing the batter will seem very thick and dry. When this happens, while whisking, add the boiling water in a slow stream.
Once all of the boiling water has been added continue to whisk the batter together until there are no lumps and it is nice and smooth. This batter will be very thin.
Fill the cupcake liners 3/4 of the way full and bake for 12-15 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool completely before frosting. You can find my vanilla buttercream recipe by clicking here.
Take a mallet and break apart the slab of sugar until you have little shards that look like glass. I recommend placing large pieces on the cupcakes so they can easily be removed for eating. They do get very sharp so please be careful when decorating! Use your best judgment.
Lastly, pipe on red royal icing to give the blood effect on the glass! Find my royal icing recipe here. If you do not have meringue powder for the royal icing, it is not necessary for the blood effect. Just go ahead and use powdered sugar and water.