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Graduation Cap Cupcakes

Create these adorable cupcakes topped with an edible chocolate graduation cap using your own school colors!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (16.25 oz.) box cake mix prepared (I used red velvet)
  • 24 cupcake liners (your school colors)
  • 2 (16 oz) tubs vanilla frosting not whipped
  • 1 c. chocolate chips or candy melts for “glue”
  • 24 Ghirardelli squares (I used dark chocolate raspberry)
  • 24 mini Reese’s Peanut Butter Cups
  • 24 red M&M's candies
  • 1 bag Cherry Twizzlers pull ‘n’ peel candy

Instructions

  • Preheat the 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 resealable plastic bag. Cut a tiny corner from the bag, this will be your “glue.”
  • Unwrap 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.