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Easy Pull Apart Cupcake Graduation Cap Recipe for Perfect Celebration Treats

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A fun and impressive pull apart cupcake dessert designed as a graduation cap, perfect for celebrations and easy to share.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups granulated sugar (250g)
  • 2 large eggs, room temperature
  • 1 cup whole milk (240ml)
  • 1/2 cup vegetable oil (120ml)
  • 2 tsp vanilla extract
  • 1/2 cup hot water (120ml)
  • 1 cup unsalted butter, softened (227g)
  • 4 cups powdered sugar, sifted (480g)
  • 2–4 tbsp whole milk (30-60ml), adjust for consistency
  • 1 tbsp vanilla extract
  • Pinch of salt
  • About 4 oz black fondant or modeling chocolate (115g)
  • Edible gold or silver dust (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk sugar and eggs until well blended. Add milk, vegetable oil, and vanilla extract; mix thoroughly.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed to avoid overworking the batter.
  5. Slowly pour in hot water and mix just until batter is smooth. The batter will be thin.
  6. Pour batter evenly into the 12 muffin cups, about 2/3 full each.
  7. Bake for 18-22 minutes. Test doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
  8. Remove cupcakes from pan after 10 minutes and transfer to a wire rack. Let cool completely before frosting.
  9. Beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, alternating with milk, until spreadable consistency is reached. Mix in vanilla and salt.
  10. Place cupcakes close together on a serving tray in a 3×4 grid. Spread frosting generously over the tops and in the gaps to glue them together.
  11. Roll out black fondant to about 1/8 inch thick. Cut a square slightly larger than the cupcake grid for the cap top. Shape a smaller rectangle for the cap base and form a thin fondant tassel. Attach with a dab of water or edible glue.
  12. Place the fondant cap on top, positioning the tassel so it drapes naturally off one corner. Optionally brush tassel with edible gold dust for shimmer.
  13. Chill the assembled cupcakes in the fridge for about 30 minutes to set the frosting and stabilize the cake before serving.

Notes

Do not overmix the batter to keep cupcakes tender. Use room temperature eggs and milk for smooth blending. Cool cupcakes completely before frosting to prevent melting. Chill assembled cupcakes for 30 minutes to set frosting and keep cupcakes together. Use cornstarch or powdered sugar when rolling fondant to prevent sticking. Let tassel dry for better shape retention.

Nutrition

Keywords: pull apart cupcakes, graduation cap cupcakes, celebration dessert, chocolate cupcakes, vanilla buttercream, party treats

Find it online: https://bitematrix.com/easy-pull-apart-cupcake-graduation-cap-recipe-for-perfect-celebration-treats/