As I was looking around Pinterest last year, I saw these cupcakes and knew that they absolutely had to happen!
I also knew that they were a bit to grizzly to make for my kids, but as luck would have it, I had a Halloween party to attend!
The cupcakes are my very favorite Rich Chocolate Cake frosted in white buttercream and dairy free chocolate frosting (tinted black).
Of course the most important and stunning feature of these cupcakes is the broken glass…or should I say sugar glass?
That’s right, that glass is made of sugar! In fact, it’s that same stuff they use in movies and plays when someone breaks a pane of glass over another’s head!
I’m not going to go in to a full tutorial on sugar glass, since this was my first time trying it, but I will tell you to absolutely NOT use the recipe from inspiration link up there…terrible, just terrible! And complete waste of ingredients.
Instead, check here for a fantastic video tutorial on the process or here for a photo tutorial (I didn’t use all of the steps in the photo tutorial, since I wasn’t tinting my glass).
The biggest tip I can give is to use a candy thermometer (you’re going to 302 degrees F (150 C) or hard crack stage), because the candy can burn in an instant once you get to those temperatures. If possible, I also highly recommend having an assistant present. I was able to whip the thermometer out of the pot while my husband poured the candy. It made the process a lot less stressful.
Once the candy was hardened (mine took 3-4 hours before it wasn’t tacky anymore) and broken, I mixed some “no taste” red food coloring in with some corn syrup and splattered away!
The cupcakes were the hit of the party and everyone was very impressed with the sugar glass!