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Halloween Bleeding Cupcakes

Yields 12 cupcakes
Course Dessert
Cuisine American
Keyword cupcakes
Total Time 1 hour
Servings 12


Black forest cupcakes

  • 1 ¼ cups all-purpose flour (185 grams)
  • ½ cup cocoa powder (40 grams)
  • 1 teaspoon espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar (200 grams)
  • ½ cup oil (125 ml)
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (125 ml)

Cherry filling

  • 2 cups cherries pitted (11 ounces)
  • ¼ cup granulated sugar (50 grams)
  • ¼ cup water (62 ml)
  • 1 tablespoon cornstarch (8 grams)
  • ½ teaspoon vanilla extract

Dark chocolate frosting

  • 1 cup butter, softened (227 grams)
  • cup cocoa powder (25 grams)
  • 2 ½ cups powdered sugar (325 grams)
  • 1 teaspoon vanilla extract
  • black food coloring


  • 1 cup granulated sugar (200 grams)
  • cup light corn syrup plus ¼ cup divided
  • cup water
  • red food coloring


  • Make the cupcake batter. Sift together the dry ingredients including the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  • Whisk the eggs with sugar, oil, and vanilla until well combined. Add half of the dry ingredients, stirring just until combined. Add the buttermilk and mix until combined. Add the remaining dry ingredients and stir just until combined.
  • Line a muffin pan with cupcake liners. Fill each of the muffin cups about halfway with the batter. Set the air fryer to 350 degrees F and bake the cupcakes for about 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack.
  • Meanwhile, make the cherry filling. Combine the cherries with sugar, water, cornstarch, and vanilla in a medium saucepot over medium heat, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until thickened, stirring frequently. Remove from heat and gently mash the cherries. Let cool completely.
  • Make the sugar glass. Line a baking sheet with wax paper or parchment paper sprayed with cooking spray. Combine 1 cup sugar with ⅓ cup corn syrup and ⅓ cup water in a medium saucepot. Bring to a boil, stirring constantly. Reduce the heat to medium and continue to simmer until a candy thermometer registers 300 degrees F. Carefully pour the syrup onto the prepared baking sheet and let cool completely. Break into small pieces and set aside.
  • Make the edible blood. Mix together ¼ cup corn syrup with enough red food coloring to turn it dark red. Set aside.
  • Make the frosting. Beat the softened butter until light and creamy, about 3 minutes. Sift the powdered sugar and cocoa powder and slowly add them to the butter, mixing constantly. Add the vanilla and enough black food coloring to turn the frosting black. Beat until well combined then transfer the frosting to a piping bag with a star tip.
  • Prepare the cupcakes. Scoop out about ½ tablespoon of the center of each of the cupcakes. Fill the center with the cherry filling, making sure to add some of the liquid too. Pipe the frosting on top and stick a sugar glass on top. Drizzle some of the blood on the glass and enjoy.