HONEY MAID Graduation Cupcaps

HONEY MAID Graduation Cupcaps

Prep time30 min
Total time55min
ServingsMakes 24 servings, 1 cupcap each.
  • 1 pkg. (2-layer size) yellow or white cake mix
  • 1 env. orange unsweetened drink mix
  • 3 oz. semi-sweet baking chocolate, melted
  • 12 Honey Maid Wafer, broken crosswise in half (12 squares)
  • 2 cups thawed frozen whipped topping
  • 2 fruit roll snacks, any colour
  • 24 jelly beans
  • Preheat oven to 350°F. Line 24 muffin pan cups with paper liners. Prepare cake batter as directed on package. Stir in drink mix until well blended. Spoon into muffin cups. Bake 20 to 25 min. or until toothpick inserted in centre comes out clean; cool.
  • Spread 1 tsp. melted chocolate onto each graham square to cover entire top of cracker. Place on baking sheet. Refrigerate until hardened. Remove paper from cupcakes. Turn upside down. Using wooden spoon handle, make small tunnel from top to bottom in centre of cupcake. Place whipped topping in small resealable plastic bag. Snip corner; pipe small amount of whipped topping into each cupcake. Place remaining whipped topping on top. Top with chocolate covered graham to make "cap".
  • Cut each fruit roll into 3-inch segments to make "tassels." Using a small sharp knife cut "fringes." Place on top of cap with jelly bean in centre, using a small amount of whipped topping as glue.
Recipe Tips
  • Substitute
    To make all white graduation caps, spread additional whipped topping on top of grahams instead of chocolate. Line them up in rows for a black and white graduation!


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 9g 
   Sodium 181mg 
   Carbohydrate 26.5g 
   Fibre 0.5g 
   Protein 2.3g 
   Vitamin A 1%DV 
   Vitamin C 2%DV 
   Calcium 3%DV 
   Fibre 0.5g 
Protein 2.3g 
Vitamin A1 %DV
Vitamin C2 %DV
Calcium3 %DV
Iron5 %DV

© Mondelez International and/or it's affiliate(s)