Graduation Cap Cupcakes

By margiekyle

Cue your favorite version of Pomp and Circumstance. Orange-flavored cupcakes topped with a chocolate-graham mortarboard earn you a degree in cuteness.

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Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 env. KOOL-AID Orange Flavor Unsweetened Drink Mix
• 2/3 cup (1/2 of 7-oz. tub) BAKER'S Dark Semi-Sweet Dipping Chocolate, melted
• 12 graham crackers, broken crosswise in half (24 squares)
• 2 cups thawed COOL WHIP Whipped Topping
• 2 chewy fruit snack rolls, any color
• 24 jelly beans

Details

Servings 24
Preparation time 30mins
Cooking time 115mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350ºF.

Prepare cake batter as directed on package. Blend in dry drink mix; spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top of graham; place in single layer on baking sheet. Refrigerate until firm.

Remove liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake, being careful to not poke through to bottom of cupcake. Spoon COOL WHIP into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe COOL WHIP into holes and onto tops of cupcakes, reserving small amount of COOL WHIP for later use. Top cupcakes with grahams, chocolate sides up, to resemble graduation caps.

Use fruit rolls to make tassels for caps. (See tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining COOL WHIP.