Make the cupcake batter. Sift together the dry ingredients including the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

Whisk the eggs with sugar, oil, and vanilla until well combined. Add half of the dry ingredients, stirring just until combined. Add the buttermilk and mix until combined. Add the remaining dry ingredients and stir just until combined.

Meanwhile, make the cherry filling. Combine the cherries with sugar, water, cornstarch, and vanilla in a medium saucepot over medium heat, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until thickened, stirring frequently. Remove from heat and gently mash the cherries. Let cool completely.

Make the sugar glass. Line a baking sheet with wax paper or parchment paper sprayed with cooking spray. Combine 1 cup sugar with ⅓ cup corn syrup and ⅓ cup water in a medium saucepot. Bring to a boil, stirring constantly. Reduce the heat to medium and continue to simmer until a candy thermometer registers 300 degrees F. Carefully pour the syrup onto the prepared baking sheet and let cool completely. Break into small pieces and set aside.

Make the edible blood. Mix together ¼ cup corn syrup with enough red food coloring to turn it dark red. Set aside.

Make the frosting. Beat the softened butter until light and creamy, about 3 minutes. Sift the powdered sugar and cocoa powder and slowly add them to the butter, mixing constantly. Add the vanilla and enough black food coloring to turn the frosting black. Beat until well combined then transfer the frosting to a piping bag with a star tip.

Prepare the cupcakes. Scoop out about ½ tablespoon of the center of each of the cupcakes. Fill the center with the cherry filling, making sure to add some of the liquid too. Pipe the frosting on top and stick a sugar glass on top. Drizzle some of the blood on the glass and enjoy.