Name: Blood Drip Cupcakes
Prep time: 25 min
Total time: 1 h 50 min
Yield: 16 - 18
Ingredients: 1 1/4 c. all-purpose flour; 1/2 c. Unsweetened cocoa powder; 1/4 c. malt powder; 1 3/4 c. sugar; 1 tsp. instant coffee; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. kosher salt; 2 large eggs; 1 c. buttermilk; 2/3 c. unsalted butter, melted; 2 tsp. pure vanilla extract; 2 c. Buttercream Frosting; 1/2 c. light corn syrup; 3 c. sugar; 1/4 tsp. cream of tartar; 1 1/2 c. water; Red food coloring gel, for garnish

Step 1Preheat oven to 350°. Fill cupcake pan with liners and set aside.

Step 2Make cupcakes: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, mix together flour, cocoa, malt powder, sugar, coffee, baking soda and powder, and salt. Add in eggs, buttermilk, butter, and vanilla and beat on medium until well combined, about 2 minutes. Pour in 3/4 cup boiling water and beat until well combined.

Step 3Fill cupcake liners until each cup is two-thirds full, then bake until toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from oven and transfer to a wire rack to cool completely before frosting.

Step 4Make glass candy: Line a baking sheet with foil. Place all ingredients in a small saucepan over medium-high heat and stir until mixture begins to boil. Stop boiling and clip candy thermometer to side of pan. Use a brush and water to wash down any crystals. Bring mixture to 300°, then pour hot candy mixture onto prepared pan. Set aside at least 1 hour, then break apart candy into shards.

Step 5Assemble: Pipe frosting onto cupcakes and insert candy glass into center. Pipe red gel onto cupcakes for a blood drip finish.