Graduation Cap Cupcakes
Celebrate your graduate's big day with these adorable and delicious graduation cap cupcakes! You'll create a rich chocolate cupcake topped with a creamy vanilla buttercream and a fun, edible graduation cap decoration.
Preparation
30 min.
Cook / Bake
20 min.
Servings
12
Calories
480 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
For the Cupcakes
- 180 gall-purpose flour
- 60 gunsweetened cocoa powder
- 200 ggranulated sugar
- 10 gbaking soda
- 3 gsalt
- 120 mlmilk
- 60 mlvegetable oil
- 1 Stücklarge egg
- 5 mlvanilla extract
- 120 mlboiling water
For the Buttercream
- 225 gunsalted butterMilch
- 450 gpowdered sugar
- 60 mlmilk
- 5 mlvanilla extract
- 1 Prise(n)salt(to taste)
For Decoration
- 12 Stückchocolate covered graham crackers
- 12 Stückmini peanut butter cupsMilchErdnuss
- 12 Stückcandy tassels (licorice laces or thin candy strips)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
Add the milk, vegetable oil, large egg, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until just combined. Do not overmix.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until smooth. Add the milk and vanilla extract, and a pinch of salt. Beat until the buttercream is light, fluffy, and spreadable.
Once the cupcakes are completely cool, spread a generous amount of vanilla buttercream on top of each cupcake using an offset spatula or a piping bag.
To assemble the graduation caps, place a mini peanut butter cup upside down in the center of each frosted cupcake. This will be the base of the cap.
Carefully place a chocolate-covered graham cracker on top of each inverted peanut butter cup, ensuring it's centered and level, to form the top of the cap.
Attach a candy tassel to the center of each graham cracker with a tiny dot of leftover buttercream, if needed, to complete your graduation cap cupcakes.
💡 Tipp
Nutrition per serving
Calories
480 kcal
Protein
5 g
Carbohydrates
68 g
Fat
22 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/graduation-cap-cupcakes
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