These Graduation Cupcakes are the perfect sweet treat to celebrate your loved one’s big day! Enjoy perfectly moist chocolate cupcakes topped with vanilla cream cheese frosting that’ll melt in your mouth! Don’t forget the graduation cap (made with fondant) – I’ll walk you through the process step-by-step. This recipe truly takes the cake!
Looking for more delicious ways to celebrate? Make sure to try my Cheesecake Brownies, German Chocolate Brownies and this Flourless Chocolate Cake!
Graduation Cupcake Recipe
These cupcakes taste delicious and look so stinkin’ cute! I absolutely love a theme, so any time I have the opportunity to make something delicious to match the event we’re celebrating – I’m rearing to go!
Whether this is for Pre-K or PhD graduation, I guarantee these cupcakes will hit the spot. I used our Perfectly Chocolate Cupcakes recipe for the cake base and then added some creamy vanilla frosting that’ll create the perfect flavor balance! Then I rolled out some fondant and made some cute graduation cap toppers! Don’t worry – it’s easier than you’d think!
You can use your favorite icing, but I recommend something sturdy like a buttercream so that the cap doesn’t slip off. I used our Cream Cheese Frosting and it turned out perfectly!
Why You’ll Love This Recipe
- The Flavors and Creaminess. The chocolate cupcakes are perfectly moist, and the cream cheese frosting is creamy and dreamy! Anyone bitting into this cupcake is going on a flavor journey and I guarantee they’ll love adventure.
- It’s Customizable! If you or your graduate is not a chocolate fan, you can use a Vanilla Cupcake recipe instead. In that same vein, you can make your cream cheese frosting strawberry-flavored, or chocolate-flavored, or whatever your heart desires! You can also make the fondant match your school colors!
- Visually Exciting. Anyone who walks into your party and sees these cupcakes on display is going to be amazed. The graduation toppers are pretty easy to make but they look professional-grade!
Ingredients
All you’ll need to whip up this recipe is the ingredients for Chocolate Cupcakes and Cream Cheese Frosting Recipe and your favorite fondant! Here are some Fondant tips and tricks to familiarize yourself with fondant before you get started.
Be sure to check out the recipe card below for the full ingredient list and recipe measurements.
How to Make Cupcakes with Graduation Cap Toppers
These desserts have three parts to them: the cupcakes, frosting, and toppers. I’m going to take you through each step, including how to make the fondant caps. Keep in mind, the whole recipe in the complete printable recipe card below.
Step 1: Make Chocolate Cupcakes
- Line muffin tin with paper liners. Heat oven to 350*F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.
- Bake cupcakes for approximately 18-22 minutes.
- Cool completely on a wire rack before frosting.
Step 2: Make Cream Cheese Frosting
- Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until the desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.
Step 3: Make Graduation Cupcake Toppers
- Color your fondant as desired (more detailed instructions HERE).
- Roll out the color of fondant you plan to use for the hat.
- Cut fondant into strips about 3/4 inches wide and 3 3/4 inches long.
- Roll up a strip of fondant to create a ring (overlapping slightly). Use a teeny, tiny bit of water or corn syrup to help the ends stay together. Set aside to dry.
- Cut a square (for the top of the hat) about 1 3/4 inches x 1 3/4 inches.
- Allow hat bases (the rings) and tops (squares) to dry for several hours or overnight. They should be totally firm before moving to the next step.
- When the pieces have dried, use a tiny bit of “edible glue” – made with a few tablespoons of powdered sugar and a tiny bit of water (it should be the thickness of toothpaste) – and apply with a (clean) paintbrush along the top edge of one ring. Set the top of the hat (a fondant square) on top, and set it aside to dry.
- Once the top of the hat has been secured to the base of the hat, make a tassel. For the tassels, simply roll a tiny piece of fondant into a little “snake”. I used my finger to press down one end just a bit, then used a knife to create just a bit of texture to represent the individual strings at the end of a tassel.
Storage
You can make your frosting a day ahead and store it in an airtight container in the fridge before frosting your cupcakes the day of your event. Add the caps to your cupcakes and you’re good to go!
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. However, keep in mind that the texture of the frosting will change over time as it’s best enjoyed fresh.
Variations To Try
These graduation cupcakes are going to impress your guests – and graduate – but make sure you take this recipe and make it your own! Here are some ways you can alter the recipe to best suit your needs.
- Consider a different flavor frosting. Chocolate, strawberry, blackberry, mint, orange; the opportunities are endless!
- Get creative with your fondant. If you’re feeling confident, mold a little school mascot or logo. Make phrases to encourage your grad and stick them on top of your cupcakes.
- Add other toppings! Some sprinkles or mini chocolate chips would add flavor and texture and wouldn’t compete with the topper.
Trish’s Tips
- Short on time? Make boxed cupcakes and just focus on making homemade creamy frosting and the graduation caps.
- Make your fondant toppers a couple of days ahead of time. Day 1 you’ll make all of your shapes, then let them dry overnight. On day 2 you’ll put the caps together, and then the day of your party you can just plop them on top.
- Decide on your fondant colors ahead of time. They’re the showstopper, so make sure you have the right colors ready to go, especially if you have to mix some colors and test the result!
More Cupcake Recipes To Try
- Samoa Cupcakes
- Chocolate Peanut Butter Cupcakes
- Raspberry Vanilla Cupcakes
- Red Velvet Cupcakes
- Strawberry Cupcakes
Graduation Cupcakes
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all purpose flour
- ¾ cup unsweetened cocoa best quality available
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Instructions
Make Chocolate Cupcakes
- Line muffin tin with paper liners. Heat oven to 350*F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 18-22 minutes.
- Cool completely on wire rack before frosting.
Make Cream Cheese Frosting
- Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until the desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.
Make Fondant Cupcake Toppers
- Color your fondant as desired (more detailed instructions HERE).
- Roll out the color of fondant you plan to use for the hat.
- Cut fondant into strips about 3/4 inches wide and 3 3/4 inches long.
- Roll up a strip of fondant to create a ring (overlapping slightly). Use a teeny, tiny bit of water or corn syrup to help the ends stay together. Set aside to dry.
- Cut a square (for the top of the hat) about 1 3/4 inches x 1 3/4 inches.
- Allow hat bases (the rings) and tops (squares) to dry for several hours or overnight. They should be totally firm before moving to the next step.
- When the pieces have dried, use a tiny bit of “edible glue” – made with a few tablespoons of powdered sugar and a tiny bit of water (it should be the thickness of toothpaste) – and apply with a (clean) paintbrush along the top edge of one ring. Set the top of the hat (a fondant square) on top, and set it aside to dry.
- Once the top of the hat has been secured to the base of the hat, make a tassel. For the tassels, simply roll a tiny piece of fondant into a little “snake”. I used my finger to press down one end just a bit, then used a knife to create just a bit of texture to represent the individual strings at the end of a tassel.
Notes
Nutrition
Originally published May 8, 2011.
also, how did you make the diplomas? is that fondant as well?
by the way the above anonymous post about making these for the party saturday was me…Lisa 🙂 I just figured out how to add my name
i am nervous since i haven't used fondant much before. how long should i let them dry? i bought americolor burgundy coloring i will try. i just keep adding a little and kneading it in right? i really want them to look perfect. do you guys think it will look ok to use a 1M swirl on the cupcakes and then the toppers on that?
Smc823- I'm not sure how many pounds you might need, each cap only requires a small amount of fondant, so I would guess you could make 25 caps with one pound or so.
Anonymous- Yes, adding gumpaste would make the caps stiffer, although you don't need it if you let the caps dry fully before adding to the cupcakes, unless the caps will be on the cupcakes several hours before serving. The burgandy color is a mixture of colors I have… mostly burgandy, with some brown and red as needed.
I am going to make these cupcakes for a party on Saturday. I am going to put cupcakes around the base of my cake. Would it help keep the toppers stiffer if I mixed half gumpaste half fondant. And how did you get this perfect burgundy its the exact color I want!!!!
I love this idea, how many pounds of fondant do you think I need to make 25 or 50 caps
Amy- I used a large round tip. The opening is about 5/8" diameter. I have a post in the works for cupcake decorating that will include some help and sources for decorating with large tips, but I'm not sure how soon I'll be able to get together the post (I'm always limited by the 24 hour day!)
What icing tip do you use for icing like this? Trying to expand my selection, but I'm not sure what I should be buying. 🙂
You inspired me to make graduation cupcakes!
I'm working on grad cookies as we speak!