• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Holiday » Halloween » Mutilated Zombie Cupcakes with Edible Glass Shards

    LAST UPDATED: July 16, 2018 • FIRST PUBLISHED: October 9, 2015 By Toni Dash 22 Comments

    Mutilated Zombie Cupcakes with Edible Glass Shards

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mutilated Zombie Cupcakes with Edible Glass Shards

    I realize this blog post may be a defining moment in our relationship. Perhaps you’ll love this recipe; and if not, you’ll probably be repulsed by it. Some of you may send me a gentle note suggesting finding a good therapist would be a great use of my time, or ponder whether I experienced violent episodes as a child. I assure you, I just love the creepy side of Halloween in dessert form.

    Ok, and I love something else. The Walking Dead. Wait, wait, WAIT! Before you close your browser, hear me out. A year or so ago, I’d begun to see TV ads for the series and like you, was completely grossed out. How on earth a TV series could be founded on the undead stumbling around like they’d just finished an all-night bender, with flesh and limbs dangling willy nilly, was beyond me. It felt flat, gratuitous and uninteresting.

    Mutilated Zombie Cupcakes

    I began to get little nudges from my then so-dying-to-grow-up 11 year old son about a friend who’d watched the entire first season on Netflix and said it was really good. I generally don’t take the TV show recommendations (or any entertainment related recommendations for that matter) from 11 year old boys, but being a fair-minded mom I said I’d watch it first and then ring in on my opinion about him watching it.

    The first episode was horrifying as soon as the Zombies showed up, with their throaty gurgling, milky eyes and disgusting physical presence; I wanted to run. It didn’t matter to me that is was the apocalypse; if I were to continue to watch them I needed them all to wash their hair.

    Mutilated Zombie Cupcakes above

    However, a curious thing began to happen. By the third episode I had become fascinated by the predicament and was mentally trying it all on for size. What if I was in the Zombie apocalypse? Would I have the smarts and the reflexes to stay alive? Would I have the fortitude to stab these flesh-eating former humans in the noggin to stop them in their tracks? Where would I go? What would I eat? What would life be like without my cell phone? How long could I wear the same outfit before I considered taking my own life? I was in; hook, line and sinker.

    Mutilated Zombie Cupcakes with edible glass

    I completely bought in to all the characters, and there are many, all fantastically well-developed. The good are good and the bad are unbearably wicked; the kind of evil that makes you yell at your TV to warn others about their presence. Close calls become a heart-stopping internal plea to spare that character for fear of a next season in the void of their presence. The plot takes twists and turns leaving me gobsmacked, never in a million years imagining what would happen next.

    And, I suppose in a living example of why children shouldn’t play violent video games, I became visually desensitized. I transcended the offense from the zombies’ appearance and their deaths (however still I really would love everyone on the show to wash their hair much more often). What began as a face covering tell-me-when-its-over type reaction has transformed into a fascination with the special effects and prosthetics on the show (which I believe take hours to construct).

    Mutilated Zombie Cupcakes For halloween

    So thanks to the proximity of Halloween AND the season premiere of the new season of The Walking Dead this Sunday, I cooked up a batch of Mutilated Zombie Cupcakes. Red Velvet cupcakes (gluten-free) with Cream Cheese Frosting topped with gooey zombie eyes (thanks to a can of cherry pie filling) and edible (cherry-flavored) glass shards stabbing them in the face. Creepy, I know, but I love them.

    DIY Edible Glass Candy

    The gore is so easy to make. Using cherry pie filling, solo cherries covered with the red gel of the filling, are inserted with a candy eye. For those who aren’t keen on prim and proper cupcakes, this recipe is for you. The messier the better, me thinketh. A drizzle of more filling giving a glossy bleeding effect is finished off with a stab of the glass (which also is so easy to make). The artistry of it is all in your hands!

    Ingredients for Mutilated Zombie Cupcake topper

    Of course if this is all too much for you, I completely understand. Instead I’d suggest the Graveyard Cupcakes (cute and tame), or maybe the Double Dipped S’mores Apples on a Stick (pretty, unexpected and festive). Spider Egg Pudding gives a nod to the creepy side of Halloween food without the gore. There are many options in our Halloween recipe section…..but I’d bet you know someone who would love these too!

    How to Make Mutilated Zombie Cupcakes Recipe steps

    These ooey, gooey, gory cupcakes are perfect for Halloween or any zombie-lovers celebrations. The from-scratch cupcakes are gluten-free red velvet. Red velvet is essentially a type of chocolate cupcake died a deep red.

    If a gluten-eater I’d suggest substituting your favorite gluten red velvet recipe though it would be hard to discern these to be gluten-free from the great flavor and texture.

    Making the edible glass shards is easy and I suggest doing it the day before creating the cupcakes to make cupcake baking and assembly shorter. If making everything at once I suggest making the edible glass and as it cools, bake the cupcakes and as they cool prepare the frosting.

    Should you feel you don’t have time to do everything from scratch, a cake mix and even purchased frosting can be substituted, leaving only the candy glass and zombie decoration to be done. The total time will vary depending on how long it takes for the candy glass to set (usually it sets within and hour, temperature and humidity depending) and the cupcake cooking time.

    The small candy eyes, edible knives and axes are all made by Wilton and readily available online or where baking and cake decorating supplies are sold (I purchased them at Michael’s Crafts)

    Mutilated Zombie Cupcakes with Edible Glass Shards

    Mutilated Zombie Cupcakes with Edible Glass Shards

    Red velvet cupcakes are dressed up like zombies with some fun tricks!
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 16 cupcakes
    Calories: 497kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Ingredients for Edible Glass Shards:

    • 3 cups Granulated White Sugar
    • 1 cup Water
    • 1 cup Light Corn Syrup
    • 1 tablespoon Cherry-Extract (or any flavor you prefer)
    • Supplies: Candy thermometer

    Ingredients for Red Velvet Cupcakes (gluten-free):

    • 1/2 cup Semi-Sweet Chocolate Chips
    • 1/3 Unsweetened Dutch-process Cocoa Powder
    • 1 ¼ cups Gluten-Free Flour Blend (I used King Arthur’s Gluten-Free Blend)
    • ¼ teaspoons Baking Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Kosher Salt
    • ½ teaspoon Xanthan Gum
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • ¾ cups Granulated Sugar
    • 1/2 cup Buttermilk , shaken
    • ½ cup Sunflower Oil
    • Red Food Coloring

    Ingredients for Cream Cheese Frosting:

    • 1/2 stick (4 tablespoons) Unsalted Butter, softened and at room temperature
    • 8 ounces Cream Cheese , softened and at room temperature
    • 1 teaspoon Vanilla Extract
    • 1/8 teaspoon Kosher Salt
    • 3 1/2 cups Confectioner's Sugar (TIP: sifting the sugar eliminates any hard sugar clumps from the frosting)
    • 2 tablespoons Lemon Juice

    Ingredients for Zombie cupcake topping:

    • 1 can Cherry Pie Filling (must be pie filling for the gooey red gel)
    • 1 package small Candy Eyes (note: they should be able to fit the hole in the cherry)
    • Edible Glass Shards (recipe below)
    • Optional: package of candy knives and/or axes

    Instructions

    Instructions for Edible Glass Shards:

    • Butter a 9-inch by 12-inch baking sheet or dish and set aside. Note: this will create thick glass (about ¼ inch) as seen in the photos. Should you desire thinner glass, use a regular size cookie sheet instead.
    • In a heavy, medium sauce pan combine the sugar, water and corn syrup. Heat over medium heat, stirring constantly until the sugar is dissolved.
    • Affix the candy thermometer to the side of the sauce pan or if handheld insert periodically until the thermometer registers 300 degrees (hard crack). Remove mixture from heat and quickly stir in the flavoring.
    • Pour and scrape the mixture into the prepared pan, carefully avoiding touching the mixture. Spread to evenly cover the bottom of the pan or baking sheet. Allow to fully harden.
    • After the candy has fully hardened, use a heavy kitchen object (I used a meat tenderizing hammer) to strike the candy allowing it to form triangular ‘glass’. Turn the pan over onto a counter top to release the candy glass. TIP: I put a cutting board over the top of the pan and flip both the cutting board and pan over to release the ‘glass’ without a mess.

    Instructions for Red Velvet Cupcakes:

    • Preheat oven to 350 degrees. Line muffin tins with double cupcake liners. Tip: using 2 liners allows the outer liner to look new and the inner liner to absorb any fats from the baking.
    • In a metal bowl over a saucepan of boiling water, melt the chocolate chips; stirring occasionally.
    • In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Stir to fully combine.
    • In a separate bowl or large liquid measuring cup combine the shaken buttermilk and oil.
    • In the bowl of a mixer lightly beat together the eggs and vanilla extract. Add the sugar and beat to combine.
    • Spoon the melted chocolate into the mixing bowl along with some of the flour. Running the mixer on medium speed allow the mixture to combine. Slowly pour some of the liquid mixture into the mixing bowl allowing it to incorporate; continue to alternate the remaining flour and liquid, ending with flour. Add the red food coloring to create a deep red tone. Mix until just combined; do not overmix.
    • Fill the cupcake liners 2/3 full and smooth the top of the batter (the batter is airy and will hold the shape of the top of the batter when baked). Bake for 13-17 minutes, until toothpick comes out clean. Allow to cool in the muffin tin for 10 minutes, then removed from the muffin tin and placed on a cooling rack until fully cooled.

    Instructions for Cream Cheese Frosting:

    • Using a mixer, cream the butter on medium-high speed until fluffy (1-2 minutes). Add the cream cheese, vanilla and salt; continue to mix on medium-high until combined and smooth.
    • Add 1 cup of sugar and beat on low speed (increase speed after the sugar is incorporated) into frosting, followed by 1 tablespoon of the lemon juice. Repeat, alternating the sugar and lemon juice, until they have been incorporated, finishing with the 1/2 cup of sugar.
    • Frost cupcakes when they are completely cool. Frosting can be covered and placed in the refrigerator while the cupcakes cool or to stiffen before frosting if desired.

    Instructions for the Zombie cupcake decoration (note the photo collage above):

    • Using a dining spoon, scoop a cherry from the pie filling can. Gently insert a candy eye into one of the two holes in the cherry. It should sit on the edge of the cherry so it is visible.
    • Gently place the cherry eye and gel onto the cupcake. Spoon another cherry with gel where a second eye would be were this a face.
    • Dip the end of the candy glass shard into the pie filling and insert it through the second cherry. Drizzle more cherry pie filling gel for a bloody effect if desired.

    Nutrition

    Calories: 497kcal | Carbohydrates: 100g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 258mg | Potassium: 95mg | Fiber: 1g | Sugar: 92g | Vitamin A: 50IU | Vitamin C: 0.7mg | Calcium: 77mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Double Dipped S’Mores Apples on a Stick
    Gluten-Free Maple-Pecan Waffles »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. maria s. says

      October 12, 2015 at 5:21 pm

      5 stars
      I am also fascinated by the gore and grossness of Halloween. I love idea of these cupcakes and the glass shards are genius!

      Reply
    2. Travel Blogger says

      October 12, 2015 at 9:35 am

      These are so fun! My five year old is obsessed with zombies and would get a kick out of these.

      Reply
    3. Rosey says

      October 12, 2015 at 5:09 am

      ’tis the season. I know the kids would get a big kick out of this.

      Reply
    4. Chasing Joy says

      October 11, 2015 at 7:38 pm

      You actually have me considering watching the show. I bet your son loved the cupcakes.

      Reply
    5. Christie says

      October 11, 2015 at 5:47 pm

      Wow, you’re really stepped up the cupcake game for the season! These would be so popular with my tween niece!

      Reply
    6. Chrystal | YUM eating says

      October 11, 2015 at 10:17 am

      I love these. The remind me a bit of the Dexter cupcakes everyone was making a few years ago when it was the season finale.

      Reply
      • Toni Dash says

        October 11, 2015 at 10:40 am

        I didn’t ever watch that show or see those cupcakes. I suppose there is something twistedly inspiring about manifesting gore in a baked good, especially for Halloween.

        Reply
    7. Crystal says

      October 10, 2015 at 10:17 pm

      These are so much fun. WIth the kids getting older, they are ready for slightly more spooky.

      Reply
    8. valerie says

      October 10, 2015 at 7:22 pm

      These cupcakes are so much fun. The edible glass pieces really make them neat looking.

      Reply
    9. Kelly Hutchinson says

      October 10, 2015 at 4:45 pm

      Ok, shut the front door! Those are so clever and look like a great Halloween treat.

      Reply
    10. Tricia @ Saving room for dessert says

      October 10, 2015 at 12:39 pm

      So fun Toni! You are very Halloween creative – love it! I haven’t watched the Walking Dead yet – but will check Netflix to see if it’s going to be our next bing event 🙂 Have a great week!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.