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Perfect Chocolate Graduation Cap Cupcakes

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These chocolate graduation cap cupcakes are moist, rich, and topped with a playful buttercream frosting and fondant caps, perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (250 g) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar as substitute)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) hot water
  • 1 cup (227 g) unsalted butter, softened
  • 3 to 4 cups (360 to 480 g) powdered sugar, sifted
  • ⅓ cup (30 g) unsweetened cocoa powder
  • 3 to 4 tablespoons (45 to 60 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 8 ounces (225 g) black fondant or black candy melts
  • Small amount of edible gold or yellow decorating gel or yellow fondant
  • Wooden toothpicks or small pretzel sticks (optional)

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, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and pale.
  4. Slowly add hot water to the wet ingredients, stirring carefully to bloom the cocoa.
  5. Gradually fold the dry ingredients into the wet until just combined; batter will be thin but silky.
  6. Fill cupcake liners about ⅔ full with batter.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter until creamy. Gradually add cocoa powder and powdered sugar alternately with heavy cream and vanilla extract. Beat until fluffy and adjust consistency as needed.
  10. Using a round piping tip, pipe a smooth, flat dome about 1 inch in diameter atop each cupcake.
  11. Roll out black fondant or melt candy melts and spread thinly on parchment. Cut into 1 1/4 inch squares and place one on each buttercream dome.
  12. Create tassels by rolling thin ropes of yellow fondant or piping decorating gel. Attach a small pretzel stick or toothpick under the tassel for support and place on one corner of each fondant square.
  13. Let cupcakes set at room temperature for about 15 minutes before serving.

Notes

If frosting becomes too soft while piping, chill in the fridge for 10 minutes. Cool cupcakes completely before frosting to prevent melting. Dust surface with cornstarch when working with fondant to prevent sticking. For dairy-free, substitute butter and cream with coconut oil and full-fat coconut milk. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: chocolate cupcakes, graduation cupcakes, celebration dessert, buttercream frosting, fondant decorations, easy cupcakes, party treats

Find it online: https://blixfood.com/perfect-chocolate-graduation-cap-cupcakes-easy-celebration-recipe-ideas/