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Perfect Chocolate Graduation Cap Cupcakes Easy Vanilla Buttercream Recipe

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Rich chocolate cupcakes topped with smooth vanilla buttercream and decorated as graduation caps, perfect for milestone celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g), sifted
  • 1 cup granulated sugar (200g)
  • ½ cup unsweetened cocoa powder (50g), Dutch-processed recommended
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ¾ cup whole milk (180ml), or almond milk as substitute
  • ⅓ cup vegetable oil (80ml)
  • 1 tsp vanilla extract
  • ½ cup boiling water (120ml)
  • 1 cup unsalted butter (227g), softened
  • 4 cups powdered sugar (480g), sifted
  • 2–3 tbsp whole milk (30-45ml)
  • 2 tsp pure vanilla extract
  • Pinch of salt
  • About 12 square-shaped dark chocolate pieces or homemade chocolate squares
  • Black licorice strings or black fondant for tassels

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract.
  4. Slowly pour wet ingredients into dry ingredients while mixing on medium speed until smooth and lump-free, about 1-2 minutes.
  5. Carefully add boiling water to the batter and mix slowly; batter will be thin.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For buttercream, beat softened butter on medium speed until creamy (about 2 minutes).
  10. Gradually add powdered sugar on low speed to avoid clouds.
  11. Add milk, vanilla extract, and salt; beat on high speed for 3-4 minutes until light and fluffy. Adjust consistency as needed.
  12. Once cupcakes are cool, pipe or spread vanilla buttercream generously on each cupcake.
  13. Place a square chocolate piece on top of the frosting gently.
  14. Create tassels using black licorice strings or thin strips of black fondant and attach to chocolate squares with a dab of buttercream.

Notes

Use room temperature eggs and milk for better mixing. Do not overmix batter after adding flour to keep cupcakes tender. Add boiling water slowly to avoid scrambling eggs. Cool cupcakes completely before frosting to prevent melting buttercream. Adjust buttercream consistency with milk or powdered sugar as needed. Chill chocolate bar before cutting squares for neat edges. For vegan or dairy-free versions, substitute ingredients accordingly.

Nutrition

Keywords: chocolate cupcakes, graduation cupcakes, vanilla buttercream, easy cupcakes, celebration dessert, chocolate frosting, homemade cupcakes

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