MidKnight Snacks: Bloody Good Cupcakes

These red velvet cupcakes are to die for!


Ingalls Witte, Staff Writer

With Halloween just around the corner, a spooky dessert is essential to any party. These “glass” cupcakes are just as delicious as they are scary and will be the star of any spread!

Sugar glass:


  • 2 cups white granulated sugar
  • 1 cup of light corn syrup
  • 1/2 to 1 cup water
  • pinch of cream of tartar (optional)
  • 1 – 2 tbsp food coloring (use as much as you want to get the desired color)
  • 1 – 2 tsp flavored extracts (optional)


  • Prepare a sheet pan with a silicone mat or spray lightly with cooking spray.
  • Add the water, sugar, corn syrup, and cream of tartar into your pot. Set the heat to medium-low and heat up the mixture.
  • Stir until the sugar mixture starts to boil. After it boils you can stop stirring.
  •   Allow the sugar syrup to reach 290 to 300 F (hard crack stage). If you aren’t using a candy thermometer, right when it starts to turn yellow it is finished. You can also check it by dropping a spoonful into a bowl with ice-cold water. It will harden up instantly and then you can check how brittle it is. If it breaks easily it’s ready.
  • Pour the hot sugar syrup onto your prepared pan. You will need to work quickly because it thickens and hardens up fairly fast.
  • Allow the sugar to cool for an hour or two. Then relieve some stress by smashing it! (I used a wooden spoon, but you can also drop the pan a few times)



  • red food coloring
  • 2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
  • Beat butter and sugar in a large bowl with an electric mixer on medium speed for five minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
  • Gradually beat in flour mixture on low speed until just blended. Make sure to not overwork the batter.
  • Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  • Cool in pans on a wire rack for five minutes. Remove from pans; cool completely. Frost with cream cheese frosting.

Cream cheese frosting:


  • ½ cup (1 stick) softened unsalted butter
  • 8 oz (1 package) of softened cream cheese 
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups powdered sugar


  • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
  • Add vanilla extract and salt and stir well to combine.
  • With the mixer on low, gradually add powdered sugar until completely combined.
  • Use to frost completely cooled cupcakes and top with your edible glass.

These cupcakes require a little work, but the payoff is more than worth it! This devilish dessert is bound to make mouths water and turn heads, but not 360 degrees.