Graduation Cap Cupcakes – a delicious recipe with cake mix, water, vegetable oil, eggs, graham cracker squares, chocolate spread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350; line muffin tins with cupcake holders.
2
Prepare the batter according to the directions on the box. (Duncan Hines' classic yellow cake mix calls for the measures of liquid and eggs I listed in the ingredients.).
3
Pour batter into the muffin tins; be sure not to over-fill the cups, because you want the tops of the cupcakes to be somewhat flat.
4
Bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes; remove and let cool completely.
5
Peel the paper liners from the cupcakes; invert cupcakes onto a foil-lined tray. Spread 1/4 teaspoon of chocolate spread on the bottom (now top) of each cupcake; top with a graham cracker square.
6
Cut the Twizzlers rope into three equal pieces. Separate into individual strings. Dip the end of each string into chocolate spread, and gently press into the center of the graham cracker.
1352
kcal
Calories
88
g
Fat
33
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 18 1/4 ounces cake mix, 1 1/3 cups water, 1/3 cup vegetable oil, 3 large eggs, and more.
Yes, Graduation Cap Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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