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Easy Mini Graduation Cap Cupcakes Recipe Perfect for Party Treats

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These mini chocolate cupcakes topped with buttercream frosting and playful graduation cap decorations are quick, easy, and perfect for graduation parties or any festive gathering.

Ingredients

Scale
  • 1 cup all-purpose flour (125g), sifted
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup unsalted butter (115g), softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk (120ml), room temperature (or milk + 1 tsp lemon juice)
  • 1 cup unsalted butter (230g), softened (for buttercream)
  • 3 cups powdered sugar (360g), sifted
  • 2 tsp vanilla extract (for buttercream)
  • 2–3 tbsp milk or heavy cream (30-45ml), for buttercream consistency
  • Pinch of salt (for buttercream)
  • 24 small chocolate squares or chocolate wafer cookies (one per cupcake)
  • Black licorice strings, cut into 2 inch (5 cm) tassels
  • Optional: edible gold or silver sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin pan or line with mini cupcake liners.
  2. In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Spoon batter into mini muffin cups, filling each about two-thirds full.
  7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare buttercream frosting by beating softened butter until smooth. Gradually add powdered sugar, mixing on low. Add vanilla, salt, and milk or cream, beating until light and fluffy. Adjust milk for piping consistency.
  9. Frost cooled cupcakes using a piping bag or spatula with a swirl of buttercream.
  10. Place a chocolate square or wafer cookie on top of each frosting swirl. Attach a licorice tassel to the center with a dab of frosting as glue. Optionally, sprinkle edible gold or silver sprinkles.

Notes

Do not overmix the batter to avoid tough cupcakes. Use room temperature ingredients for better texture. Use a cookie scoop for even cupcake sizes. Adjust buttercream consistency by adding milk or powdered sugar as needed. Chill buttercream if too soft before piping. Cut licorice tassels gently and attach quickly before frosting dries. Store cupcakes in an airtight container in the refrigerator for up to 3 days; thaw and re-whip frosting if needed.

Nutrition

Keywords: mini cupcakes, graduation cupcakes, chocolate cupcakes, buttercream frosting, party treats, easy cupcakes, festive desserts

Find it online: https://fizzlefork.com/easy-mini-graduation-cap-cupcakes-recipe-perfect-for-party-treats/