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DIY Bloody Halloween Cupcakes

August 27, 2018 by Shellie Wilson

These Broken Glass Bloody cupcakes are going to be the talk of your Halloween party. These Halloween cupcakes are so easy to make and will look amazing on your Halloween party table. These DIY cupcakes are a fun for an office Halloween lunch too. Short on time? how about decorating store-bought cupcakes and impress your friends.

Hosting a Halloween Party? Check out these Halloween Party Decorations or maybe you want to download and print your own Halloween designs? Check out these Halloween printables, digital stamps, invitations and files from Design bundles.

Ingredients

2 C water
1 C light corn syrup
3 1/2 C sugar
1/4 tsp cream of tarter
1 cookie sheet

 

Edible Fake Blood Recipe

1/2 C light corn syrup
1 tbsp corn starch
1/4 C water
1 tbsp red food coloring

Directions

Using a large saucepan, combine the water, corn syrup, sugar, and cream of tarter

 

Bring the mixture to a boil.

Once mixture is boiling, insert a candy thermometer and boil sugar syrup until the temp reaches 300 degree.

Whisk consistently Once the temp reaches 300 degrees, spray a cookie sheet with pam spray and pour the sugar onto the cookie sheet.

 

Allow to cool overnight

 

Fake Blood ingredients:

Using a medium bowl, mix together the corn syrup, cornstarch, and water until combined

Add in the drops of red food coloring and mix until combined

 

Cupcake Ingredients

Makes 22 Cupcakes

Ingredients

1 box of Vanilla cake mix
3 eggs room temp
1/2 C of softened unsalted sweet cream butter
1 C 2% milk
1TBSP pure vanilla extract
2-3 tbsp red food coloring
cupcake liners
cupcake pan

Directions

Preheat oven to 350.

Line cupcake pan with the white cupcake liners

In a medium bowl, add the cake mix, butter, milk, and vanilla extract and stir until combined

Mix in the red food coloring

Fill cupcake liners 3/4 of the way full.

Bake in the oven for about 21 minutes.

Pull out the cupcakes and allow to cool before frosting.

Frosting Ingredients

1 C unsalted sweet cream butter, softened
2 1/2 C powder sugar
1 tsp vanilla
3-5 TBSP heavy whipping cream
1 disposable piping bag with a star piping tip

Directions

Using a stand mixer, combine all ingredients and mix on medium speed.

Mix until you see stiffed peaks in your frosting.

Scoop frosting into a piping bag and frost the cooled cupcakes.

 

Halloween Cupcake Decorating directions

Using a hammer, break the glass into different sizes of shards

Place randomly into the cupcake frosting

Pour the red coloring around the shards on the cupcakes

 

Related Posts:

  • 35 Make Ahead Christmas Brunch Ideas
  • 20 Must Try Maple Desserts
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Comments

  1. Atowle says

    August 27, 2018 at 11:20 am

    These are really cute, and by that I mean there gross and scream Halloween. I’m going to save this to my cupcake board on Pinterest!

  2. Diane says

    September 4, 2022 at 4:01 pm

    Do these need to be refrigerated?

Have you read?

Dubai Chocolate Chunk Cookies – A Luxurious Twist on the trending recipe

If your favorite chocolate chip cookie went on a luxurious holiday to Dubai and came back a little more sophisticated, this would be the delicious result. These Dubai Chocolate Chunk & Pistachio Cookies take everything we love about a good, chewy chocolate chip cookie and give it a bold, Middle Eastern twist. We’re talking real chunks of dark chocolate, nutty toasted pistachios, a whisper of ground cardamom, and that gorgeous golden glow from a touch of saffron bloomed in warm milk.

They’re sweet, rich, and just a little exotic—like the cookie version of a spiced latte on a desert rooftop. Whether you’re making them for Eid, a dinner party, or just to stash in your cookie jar for “research purposes,” they’re the kind of treat that gets people talking. Equal parts comfort food and showstopper, these cookies are perfect when you want to bake something familiar but with a story—and a little sparkle.

Why These Cookies Are Amazing

  • Toasted pistachios bring crunch and richness

  • Saffron and cardamom add warm, exotic flavor

  • Dark chocolate chunks melt into pockets of indulgence

  • Bakery-style texture: chewy center, crisp edges

  • Perfect for holidays, tea time, or your next cookie exchange

Ingredients

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) brown sugar, packed

  • ½ cup (100g) white sugar

  • 2 large eggs

  • 1 ½ tsp vanilla extract

  • ½ tsp ground cardamom

  • Pinch of saffron, bloomed in 1 tsp warm milk

  • 2 ½ cups (315g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp sea salt

  • 1 cup shelled pistachios, lightly toasted and roughly chopped

  • 200g high-quality dark chocolate, chopped into chunks

  • Optional: 1 tbsp rose water or orange blossom water

Instructions

1. Bloom the Saffron

Steep a pinch of saffron threads in 1 teaspoon of warm milk for 5 minutes. Set aside.

2. Make the Dough Base

Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, followed by vanilla, cardamom, bloomed saffron, and rose/orange blossom water if using.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix dry ingredients into the wet mixture until just combined.

4. Fold in the Pistachios and Chocolate

Stir in chopped pistachios and dark chocolate chunks. Reserve a few chunks and nuts to press into the tops for presentation.

5. Chill

Cover and chill the dough for at least 45 minutes (up to overnight). This helps develop flavor and improves texture.

6. Bake

Preheat oven to 175°C (350°F). Line baking trays with parchment. Scoop dough into 2-tablespoon-sized balls, place 2 inches apart, and press extra chocolate and pistachios on top. Bake for 10–12 minutes until golden at the edges and soft in the middle.
Let cool for 5 minutes on the tray, then transfer to a wire rack.

Pro Tips

  • Lightly toast the pistachios before mixing them in to enhance their flavor.

  • Use slab chocolate instead of chips for irregular, gooey chocolate pools.

  • Sprinkle a bit of flaky sea salt on top before baking for contrast and depth.

How to eat them

These cookies pair beautifully with strong Arabic coffee, saffron-infused karak chai, or even a scoop of rose or pistachio ice cream. They’re also great as part of a dessert board for special occasions.

 

These Dubai-inspired chocolate pistachio cookies aren’t just a dessert—they’re a statement. The fusion of textures and flavor brings together the richness of dark chocolate, the warmth of cardamom and saffron, and the crunch of toasted pistachios. Whether you’re baking them for a festive occasion or an indulgent treat, this recipe brings a taste of Middle Eastern luxury straight to your kitchen.

 

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