GRADUATION CAP CUPCAKE CAKE RECIPES
GRADUATION CAP CUPCAKES RECIPE - FOOD.COM
Inspired by Recipe #169141 ... Thanks looneytunesfan! I used Duncan Hines classic yellow cake mix and added three tablespoons of cocoa powder, because I wanted the cupcakes to be closer in color to the graham crackers than a fudge cake mix would have been. The cooking time includes cooling time. There will be some licorice strings left over after you finish making the "tassels."
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 24 caps, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350; line muffin tins with cupcake holders.
- Prepare the batter according to the directions on the box. (Duncan Hines' classic yellow cake mix calls for the measures of liquid and eggs I listed in the ingredients.).
- Pour batter into the muffin tins; be sure not to over-fill the cups, because you want the tops of the cupcakes to be somewhat flat.
- Bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes; remove and let cool completely.
- Peel the paper liners from the cupcakes; invert cupcakes onto a foil-lined tray. Spread 1/4 teaspoon of chocolate spread on the bottom (now top) of each cupcake; top with a graham cracker square.
- Cut the Twizzlers rope into three equal pieces. Separate into individual strings. Dip the end of each string into chocolate spread, and gently press into the center of the graham cracker.
Nutrition Facts : Calories 128.2, FatContent 6, SaturatedFatContent 0.9, CholesterolContent 23.2, SodiumContent 153.5, CarbohydrateContent 17, FiberContent 0.2, SugarContent 11.9, ProteinContent 1.8
GRADUATION CAP CUPCAKES | COOKING MAMAS
Create these adorable cupcakes, topped with an edible chocolate graduation cap, using your own school colors!
Provided by Cooking Mamas
Categories Dessert
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners.
- Prepare cake mix and bake as directed on the box for cupcakes; cool completely.
- Using a piping bag fitted with a 2A round tip, pipe frosting onto cooled cupcakes.
- Pull Twizzlers apart, into individual ropes. Cut each rope into 2-inch long pieces. You will need 48 pieces, two for each cap; set aside.
- In a small microwave safe bowl, melt the chocolate chips on high for 1 minute, stir until melted. Pour into a small re-sealable plastic bag. Cut a tiny corner from the bag, this will be your “glue.”
- Un-wrap the chocolate squares and peanut butter cups. Place all the peanut butter cups upside-down on two trays. Squeeze some “glue” (melted chocolate) on top of each peanut butter cup and place a chocolate square on top to create the “cap.”
- Use a dab of “glue” (melted chocolate) to attach the M&M candies and Twizzlers “tassels” to the top of each “cap.” Refrigerate for 5-10 minutes, until the “glue” (melted chocolate) has set.
- Top each frosted cupcake with a graduation cap.
- Cook’s Note: If traveling, do not place chocolate caps on top of cupcakes until you arrive, they may slide off during transportation. Instead assemble at your destination.
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