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Perfect Mini Chocolate Graduation Cap Cupcakes

mini chocolate graduation cap cupcakes - featured image
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These mini chocolate cupcakes are quick, easy, and perfect for celebrations like graduations. They feature a moist chocolate base topped with creamy frosting and a cute edible graduation cap decoration.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120ml) milk (whole milk preferred)
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup (120ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tbsp unsweetened cocoa powder (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream or milk (for frosting)
  • Mini square chocolates or chocolate bars, cut into small squares for caps
  • Black or dark brown gel food coloring (optional, for tassels)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line with mini cupcake liners.
  2. In a medium bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, whisk milk, vegetable oil, egg, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. A few lumps are okay.
  5. Slowly pour in boiling water while stirring. The batter will be thin; mix until smooth but do not overmix.
  6. Fill each mini muffin cup about 2/3 full. Tap the pan lightly to release air bubbles.
  7. Bake for 12-15 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For frosting, beat softened butter with powdered sugar and cocoa powder until smooth and fluffy. Add vanilla extract and heavy cream or milk, adjusting consistency as needed.
  10. Pipe or spread a small dollop of frosting on each cooled cupcake. Place a mini chocolate square on top to form the graduation cap.
  11. Use a small dot of frosting to attach a tiny icing tassel on one corner of the chocolate square.

Notes

Use boiling water to bloom the cocoa for deeper chocolate flavor. Frost cupcakes only after they have completely cooled to prevent frosting from sliding. Use a piping bag or toothpick for neat tassel decoration. Store chocolate squares in a cool, dry place and handle gently to prevent cracking. Baking in two batches is recommended if oven space is limited.

Nutrition

Keywords: mini cupcakes, chocolate cupcakes, graduation cupcakes, celebration dessert, easy chocolate cupcakes, mini desserts

Find it online: https://blairrecipes.com/perfect-mini-chocolate-graduation-cap-cupcakes-easy-step-by-step-recipe-for-celebrations/