Graduation Cap Cupcakes
Turn the perfect batch of dark chocolate devil’s food cupcakes into a fun treat! Use black food coloring to transform these delicious cupcakes into Graduation Cap Cupcakes.
It’s graduation season! Wouldn’t these Graduation cap Cupcakes make the perfect little homemade gift for the graduate? Turn this unfrosted cupcake upside down and plop a frosted graham cracker on top and you only need a few pieces of candy to finish it off!
Want to know my favorite part about these cupcakes?
You can make them from scratch with the recipe I’m sharing today or you can use your favorite devils food cake boxed mix. Want to know what’s even better? You can whip up a whole batch of graduation cap cupcakes for a graduation party OR you can choose to transform a a few for that special graduate! Box them up in a cute bakery box or tin for a thoughtful gift.
Graduation Cap Cupcakes
Yield: 24 cupcakes1 hour 15-18 minutes
Turn the perfect batch of dark chocolate devil's food cupcakes into a fun treat! Use black food coloring to transform these delicious cupcakes into Graduation Cap Cupcakes.
For the Cupcakes:
1 1/2 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 cup buttermilk
2 teaspoons McCormick® Pure Vanilla Extract
1 tablespoon McCormick® Black Food Color
For the Decorations:
1 can (16 ounces) dark chocolate frosting
1 to 2 teaspoons McCormick® Black Food Color
12 graham cracker sheets, halved (24 squares)
24 pieces string licorice (2-inch lengths)
24 round chocolate candies, such as Junior Mints or dark brown M&Ms
PREHEAT oven to 350°F. Line a muffin tin with 24 paper liners or coat generously with no stick spray. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.
CREAM the butter and sugar until fluffy and lighter in color in the bowl of your mixer. Slowly add buttermilk, eggs and vanilla. Slowly add the dry ingredients to the wet ingredients in your mixer bowl until incorporated, about 2 minutes. Add up to 1 tablespoon black food color. Spoon batter into prepared tin, filling 3/4 full.
BAKE for 15 to18 minutes until a cake tester or toothpick inserted into cupcake comes out clean. Cool cupcakes on a wire rack.
PLACE frosting in a microwave-safe bowl and heat on HIGH for 1 minute until melted. Stir in 1 to 2 teaspoons black food color until desired color is reached. Using a fork, dip graham cracker squares into the frosting. Let excess frosting drip off. Place on parchment paper to cool and harden (at least 30 minutes).
MEANWHILE, use sharp scissors to cut licorice strips into tassels. Unwrap cupcakes (if you used paper liners), trim tops to level if necessary, and turn cupcakes upside down. Use a drop of frosting to secure graham cracker squares onto tops of cupcakes. Place a licorice strip and a chocolate candy on top of each, securing with a drop of frosting.
- Make it easy and use a devil's food cake mix to prepare 24 cupcakes. Add up to 1 tablespoon McCormick® Black Food Color.
- If you are conservative with your frosting and let the excess drip off the sides of the graham cracker, one can (16 ounces) will be sufficient.
Original recipe and images © In Katrina's Kitchen