Graduation is almost here for many of us, which means it’s time to party! And if there is ever a time to celebrate with friends, family, and food, it’s now. No graduation party would be complete without an amazing spread of food. However, getting the time to bake or cook a dessert worthy of a party display can be difficult between finals and commencement prep.
Luckily for you, we picked our favorite graduation inspired cupcake, and the best news is that it’s so easy to make that anyone can do it! Grab an apron and head to the grocery store, because these cupcakes are ready to graduate to your big event!
- Mixing cups and spoons
- 2 muffin or cupcake pans (with enough for a total of 16 cupcakes)
- Cupcake liners (we recommend in the color of your university)
- Large, sturdy fork or mixer
- Medium and large mixing bowls
Ingredient Shopping List
- ¼ tsp. baking soda
- 1½ tsp. baking powder
- 1½ cups all-purpose flour
- ¾ cup unsweetened dark or regular cocoa powder
- 3 tbsp. butter, softened
- 1⅓ cup white sugar
- 1 tsp. vanilla extract
- 2 eggs, left out at room temperature
- 1 cup milk
- 1 cup of chocolate morsels or chips
- 1 can of chocolate or vanilla frosting
- Miniature-sized Reese’s Peanut Butter Cups
- Chocolate squares, cut in half
- In a microwave, soften the butter so that it isn’t quite melted or too runny. In addition, take out your two uncracked eggs and leave near a stove or counter so that it warms to room temperature. Line muffin pans with cupcake liners.
- In a medium mixing bowl, mix together baking soda, baking powder, flour, and cocoa powder with your fork. The color should turn a light brown, indicating that is mixed completely. Set aside for later.
- In the large mixing bowl, pour the softened butter and sugar together. “Cream” the mixture using the fork so that it looks fluffy and a lighter yellow.
- In the large mixing bowl, add the eggs to the mix slowly, stirring before adding the second one. Add the vanilla extract. Once mixed, add the mixture in the medium mixing bowl, about a quarter of a cup at a time, while also slowly pouring in the milk. Stir with the spatula, mixer, or spoon until the flour has completely disappeared. Add in chocolate chips or morsels last. If the chocolate sinks to the bottom of the mixture, add additional four.
- Fill up the cupcake tins about ¾ full, and then place in a cool space or a refrigerator for an hour uncovered. During this time, preheat the oven to 350°F.
- Bake for 16-19 minutes. To test to see if the cupcakes are done, insert a toothpick or fork prong into the center of the cupcake. If it comes back out clean, the cupcakes are done. If not, bake for 1-2 minutes longer.
- Top with chocolate or vanilla frosting. To make a graduation cap, use a bit of frosting to stick a miniature Reese’s cup in the center of a half chocolate square on top of the cupcake. You can add a tassel using additional frosting or a small piece of licorice!