These delicious and spooky chocolate cupcakes are filled with strawberry jam and topped with an easy vanilla buttercream frosting. They are so soft and easy to make! You can decorate them with some sugar glasses and edible fake blood for Halloween or enjoy them on their own!
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Broken Glass Chocolate Cupcakes with Strawberry Jam Filling
Delicious and spooky chocolate cupcakes filled with strawberry jam and topped with an easy vanilla buttercream frosting.
Ingredients
Chocolate Cupcakes:
- ¾ cup + 2 tablespoons all purpose flour - 105 grams
- ¼ cup + 3 tablespoons cocoa powder - 35 grams
- ⅓ cup brown sugar - 66 grams
- ½ cup granulated sugar - 100 grams
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg - at room temperature
- ¼ cup melted butter, cooled - 57 grams
- ½ cup buttermilk
- ¼ cup brewed coffee - warm
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup strawberry jam
Glass Candy:
- 2 cups granulated sugar
- ½ cup water
- ⅔ cup glucose syrup
Fake Edible Blood:
- ½ tablespoon cornstarch
- ½-1 tablespoon water
- ¼ cup glucose syrup
- red and black gel food coloring
Vanilla Frosting:
- 1 cup unsalted butter, at room temperature - 226 grams or 2 sticks
- 4 cups confectioner's sugar - 480 grams, sifted
- 2 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
Glass Candy:
- It's better to start with the decorative glass since it'll need time to set.
- Line a baking sheet with parchment paper and place it on a rack, heat resistant mat or pads.
- Place sugar in a stainless steel pan or sauce pan. Add in water and glucose syrup. Stir gently to combine.
- Heat the mixture on medium low until it reaches 300°F (about 150°C). Use a thermometer to check the temperature. It's important that the candy reaches this temperature or it will not harden.
- Quickly pour the hot sugar mixture on the prepared pan (be careful this sugar is very very hot).
- Allow it to cool down and harden for about two hours. Then use a hammer or a knife to smash the candy into small pieces.
Chocolate Cupcakes:
- Preheat the oven to 350°F (177°C). Line a 12-cup cupcake pan.
- Sift the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Add in the sugars and mix them together.
- Using a whisk attachment, start mixing on low and add in the egg. After the egg is mixed in, slowly add the buttermilk and vanilla extract while mixing on low.
- Then add melted butter and coffee. After they are incorporated, start mixing on high for one minute, until the batter is light in color. Scrape the bottom with a spatula to make sure everything is properly mixed in.
- Fill each cupcake about ½-⅔ of the way.
- Bake in the preheated oven for 15 to 20 minutes, until a toothpick inserted in the middle of cupcake comes out clean. Make sure not to overbake. Let them cool down on a wire rack completely.
Vanilla Buttercream Frosting:
- In a large bowl, beat the butter with an electric mixer for about 2 minutes, until it's pale and smooth.
- Add in the powdered sugar and beat on low until butter and sugar are incorporated.
- Add in vanilla and milk, and beat on high for two minutes until the frosting is lighter in color and fluffy.
- Adjust the consistency by adding more powdered sugar to make it thicker or milk/heavy cream to make it runnier.
Fake Edible Blood:
- In a bowl, add in glucose syrup, water and corn starch. Mix until combined. Add a little bit of red gel food coloring and mix. Add a very small amount of black (use a toothpick and add just a small dot) and mix. Add more red food coloring if desired.
Assembly:
- Use a cupcake corer or a knife to cut a circle on top of the cupcakes to create a hole. Keep the cupcake top to use it as a lid. With a spoon, add in strawberry jam into the pocket you created. Seal the top with the cupcake piece you cut.
- Pipe the frosting on top. Drizzle with fake blood and place one or two glass pieces to finish it off.
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