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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!
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


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 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.


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