Description
Celebrate your graduation with these delightful Easy Graduation Cupcakes featuring mocha coffee cupcakes topped with rich chocolate sour cream frosting and elegant handmade diploma fondant toppers. Perfect for parties, these cupcakes combine moist, flavorful cake with decorative, edible diploma decorations that add a personalized touch to your celebration.
Ingredients
Cupcakes
- 24 Mocha coffee cupcakes (pre-baked)
Frosting
- 3 cups Chocolate sour cream frosting
Fondant Diploma Toppers
- 1.5 cups Marshmallow fondant (white)
- 1.5 cups Marshmallow fondant (pink or red)
- Water or corn syrup (for sticking bow)
Instructions
- Bake the Cupcakes: Bake 24 mocha coffee cupcakes according to your recipe or package instructions, then allow them to cool completely before decorating.
- Prepare Frosting: While the cupcakes are cooling, prepare 3 cups of chocolate sour cream frosting to ensure it’s ready for piping.
- Pipe Frosting Swirls: Fill a piping bag fitted with a large star tip (such as Wilton 1M) with the frosting and pipe a swirled pattern on top of each cooled cupcake.
- Roll Out White Fondant: Roll out the white marshmallow fondant evenly to about 1/8 inch thickness, then use a square cutter to cut out 24 diploma-shaped pieces.
- Shape Diplomas: Gently roll each white fondant square from one end to the other while pressing the center to create the shape of a rolled diploma.
- Create Pink Fondant Rope: Roll out thin ropes of pink or red fondant and wrap one around the center of each white diploma, pressing gently so it adheres.
- Trim Excess Fondant: Use a knife to trim any excess pink fondant from the ends of the wrapped ropes for a clean appearance.
- Make Fondant Bows: Roll out another thin pink fondant rope and shape it into small bows.
- Attach Bows to Diplomas: Use a small amount of water or corn syrup to stick the pink fondant bows onto the center of each diploma.
- Dry Toppers: Allow the 24 fondant diploma toppers to dry overnight or until they harden sufficiently for handling.
- Assemble Cupcakes: Place one hardened diploma topper on top of each frosted cupcake just before serving.
Notes
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Fondant toppers can be made a day in advance and stored in a dry place.
- Use a light touch when rolling and shaping fondant to avoid cracking.
- For easier fondant handling, dust your work surface with cornstarch.
- If corn syrup is not available, a few drops of water can be used to stick fondant pieces.
- Store decorated cupcakes covered in a cool, dry place for up to 1 day.
