MINI CUPCAKES FOR GRADUATION RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Press 1 milk chocolate drop in center of each muffin cup.
• Bake and cool as directed on box for 24 cupcakes.
• In medium bowl, beat powdered sugar, butter, melted baking bar and vanilla with electric mixer on low speed until blended. Gradually beat in milk until smooth and creamy. Frost cupcakes; pipe year with melted dark chocolate onto each cupcake. Store loosely covered.

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.