Graduation Cupcakes

Step 1

I used Wilton Dark Cocoa Candy Melts for this design. They melt smoothly, are easy to work with, and set firm without needing tempering.

Add the candy melts to a heatproof bowl and microwave on low heat in short bursts, stirring every 20 to 30 seconds until completely smooth. I added a small amount of black Colour Mill Oil Blend to deepen the colour.

Step 2

Once the candy melts are smooth, add a spoonful of vegetable shortening and stir until fully combined. This helps thin the melts slightly and gives them a smoother, glossier consistency, making them much easier to coat the cones with.

If the melts start to thicken as you work, reheat them in short 15-second bursts on low heat.

Step 3

Line a small board or tray that fits in your freezer with parchment paper. Add a spoonful of melted black candy melts onto the parchment paper.

Step 4

Spread the candy melts into a thin layer using a small spatula or spoon. Try to keep it slightly larger than your square cutter. Gently tap or shake the board to help remove any air bubbles and smooth the surface.

Step 5

Press the square cutter firmly into the melted candy melts to create the graduation cap tops. Transfer the tray to the freezer for around 5 minutes, just until firm enough to remove cleanly. They are ready when the candy melts peel away easily from the parchment paper. If left in the freezer too long, the candy melts can become brittle and crack.

Step 6

Remove the tray from the freezer and lift the set candy melts away from the parchment paper. Hold the cutter and gently snap away the excess candy melts from around the edges. Once loosened, carefully push the square out of the cutter.

Set the graduation cap tops aside on a sheet of parchment paper while you prepare the cones.

Step 7

If needed, gently reheat the candy melts in short bursts until smooth again, then begin preparing the cones for the graduation hats.

Step 8

Step 9

Gently shake off as much excess chocolate as possible. This prevents the coating from becoming too thick and helps create a thin, smooth shell around the cone rather than a heavy layer of chocolate.

Step 10

Stand the cones upright in a container filled with sprinkles, rice or sugar so they can set without touching the sides. Leave them until the chocolate is fully firm before continuing.

Step 11

Step 12

It is easier to cut slightly above the chocolate coating rather than directly through it, as the cone will be dipped back into the candy melts in the next step to create a clean finish. Then you can reuse the cone for another project or mini ice creams.

Step 13

Dip the cut end of the cone back into the melted candy melts, coating the freshly cut edge. Carefully place the cone into the centre of the graduation cap top and leave it to set firmly.

Step 14

While the graduation caps are setting prepare your buttercream and colour it to match your graduation theme. I used a bright red, but you can use school colours or any shades you like.

Step 15

Add the buttercream to a piping bag fitted with tip 1M and pipe a swirl of buttercream onto the top of each cupcake. I used the 1M tip because I love the soft rose-style swirl it creates but you can use any tip you have.

Step 16

Once the graduation caps are fully set, fill them with sprinkles or mini M&Ms. Avoid overfilling them, as the buttercream swirl still needs space to sit neatly on top.

Step 17

Step 18

Carefully turn the cupcake back the right way up using both hands. Hold the graduation cap gently in place with one hand while supporting the cupcake with the other to help keep everything secure. Once upright, position the cap in place.

Step 19

I chopped rainbow sour straps into individual colours using a sharp knife, then sliced the ends into thin strips to create little tassels for the graduation caps.

Step 20

The Results!