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Perfect Graduation Cap Cupcakes Recipe with Easy Chocolate Ganache Tutorial

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These graduation cap cupcakes feature moist chocolate cupcakes topped with a silky, glossy chocolate ganache and decorated with edible fondant caps, perfect for graduation celebrations.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk (or almond milk)
  • ⅓ cup (80ml) vegetable oil
  • 1 tsp vanilla extract
  • ½ cup (120ml) hot water
  • ⅔ cup (160ml) heavy cream
  • 8 oz (225g) bittersweet chocolate chips or chopped chocolate
  • 2 tbsp (28g) unsalted butter, softened
  • Black fondant or black cardstock for mortarboard caps
  • Edible gold or silver dust (optional)
  • Small licorice strings or icing for tassels (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour wet ingredients into dry ingredients and stir gently until combined.
  5. Carefully stir in hot water; batter will be thin.
  6. Fill cupcake liners about two-thirds full with batter (yields 12 cupcakes).
  7. Bake for 18-22 minutes until a toothpick inserted comes out clean or with moist crumbs.
  8. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
  9. Heat heavy cream in a small saucepan over medium heat until it begins to simmer; do not boil.
  10. Pour hot cream over chocolate chips in a heatproof bowl; let sit 2-3 minutes, then stir until smooth.
  11. Stir in softened butter until ganache is glossy.
  12. Spread ganache generously over cooled cupcakes using an offset spatula or butter knife.
  13. Roll out black fondant and cut into 2-inch squares; place one square on each cupcake.
  14. Add licorice tassels or piped icing for decoration.
  15. Let cupcakes rest at room temperature for 30 minutes or refrigerate briefly to set ganache before serving.

Notes

Do not frost cupcakes while ganache is hot to prevent sliding. If ganache hardens too fast, gently rewarm over a double boiler. Sifting dry ingredients ensures lighter texture. Room temperature eggs improve mixing. Hot water intensifies chocolate flavor and moistens crumb. Fondant caps can be dusted with cornstarch or powdered sugar to prevent sticking.

Nutrition

Keywords: graduation cupcakes, chocolate ganache, easy cupcakes, party dessert, chocolate cupcakes, celebration treats

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