GRADUATION HAT CUPCAKES RECIPES

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.

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine flour, baking soda, baking powder and salt in medium bowl; mix well. Set aside.
• Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed until creamy. Add cooled chocolate, eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour mixture alternately with water; beat at low speed until well mixed.
• Divide batter evenly among prepared muffin pan cups. Bake 14-15 minutes or until set. Let cool 5 minutes. Remove to cooling rack. Cool completely.
• Combine all frosting ingredients except half & half in medium bowl. Beat at medium speed, adding enough half & half for desired frosting consistency.
• Frost 8 cupcakes. Place peanut butter cups onto cupcakes, bottom-side up. Attach chocolate square to peanut butter cup, using small amount of frosting. To create tassels, cut licorice ropes into 3 1/2-inch pieces. Place 3 pieces together; flatten 1 end. Attach to chocolate square using small amount of frosting; place 1 candy-coated chocolate piece over flattened end of licorice. Push slightly into frosting to secure.
• Place decorated cupcakes in center of large platter. Frost remaining 16 cupcakes; sprinkle with decorator sprinkles or sugars. Place around decorated cupcakes.