Print

Perfect Chocolate Graduation Cap Cupcakes

chocolate graduation cap cupcakes - featured image
Print Recipe

Moist, chocolaty cupcakes topped with smooth buttercream and decorated with graduation cap toppers, perfect for celebrations and parties.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 1 large egg, room temperature
  • ½ cup (120ml) whole milk or milk substitute
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) boiling water
  • 1 cup (227g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Mini square chocolate pieces or homemade fondant (1.5-inch squares)
  • Black licorice strings or thin fondant strips for tassels
  • Toothpicks or pretzel sticks for stems

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk to combine.
  3. In a medium bowl, beat the egg, milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add wet ingredients to dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
  5. Carefully pour boiling water into the batter and stir slowly. Batter will be thin.
  6. Fill cupcake liners about 2/3 full with batter.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For buttercream, beat softened butter on medium speed until creamy (2-3 minutes). Gradually add powdered sugar, alternating with cream and vanilla. Beat until fluffy and spreadable. Add a pinch of salt.
  10. Pipe buttercream onto cooled cupcakes using a piping bag with a large round or star tip.
  11. Place a chocolate square or fondant cap on each frosted cupcake. Insert a toothpick or pretzel stick in the center as the stem.
  12. Attach a licorice string or fondant strip as the tassel, letting it dangle off the side.
  13. Chill cupcakes for 15 minutes to set frosting and caps before serving.

Notes

Use espresso powder to enhance chocolate flavor without coffee taste. Use room temperature ingredients for best results. Avoid overmixing batter to keep cupcakes tender. Chill frosting if too soft before piping. Knead fondant well and dust with cornstarch to prevent cracking.

Nutrition

Keywords: chocolate cupcakes, graduation cupcakes, buttercream frosting, celebration dessert, easy cupcakes, homemade cupcakes

Find it online: https://atomicbite.com/perfect-chocolate-graduation-cap-cupcakes-easy-homemade-recipe-for-celebrations/