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Perfect Graduation Cap Chocolate Cupcakes Easy Homemade Gold Fondant Toppers Tutorial

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These moist and rich chocolate cupcakes are topped with shiny gold fondant graduation caps, perfect for celebrating milestones with a festive and elegant touch.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) hot water or freshly brewed coffee
  • For the Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1/4 cup (25g) unsweetened cocoa powder, sifted
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • For the Gold Fondant Toppers:
  • 1 package (16 oz / 450g) white fondant
  • Edible gold dust or luster dust
  • Black food coloring gel

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, beat together granulated sugar, brown sugar, eggs, and vegetable oil until smooth and creamy (about 2-3 minutes). Add vanilla extract and sour cream; mix well.
  4. Add the dry mix to the wet ingredients in three parts, alternating with hot water or coffee. Start and end with the dry mix. Mix gently after each addition.
  5. Spoon batter evenly into the 12 liners, filling about 2/3 full.
  6. Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Remove cupcakes from tin and cool completely on a wire rack.
  8. Make the frosting: Beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar and cocoa powder, mixing on low speed. Add heavy cream and vanilla extract, then beat on high until fluffy (about 3 minutes). Adjust cream for desired consistency.
  9. Frost the cupcakes using a piping bag or spatula with a swirl technique.
  10. Knead white fondant until soft. Roll out on a lightly powdered surface to about 1/8 inch (3 mm) thickness. Use a small square cookie cutter (about 1.5 inches / 4 cm) to cut fondant squares for the caps.
  11. With a toothpick dipped in black food coloring gel, carefully draw tiny tassels on each fondant square. Let dry for a few minutes.
  12. Using a fine paintbrush, lightly brush edible gold dust over the fondant caps.
  13. Gently place each fondant cap on top of the frosted cupcakes. Press lightly to adhere without flattening the frosting.

Notes

Do not skip the sour cream for moist cupcakes. Use hot water or coffee to enhance chocolate flavor. Roll fondant thin but not too thin to avoid cracking. Let cupcakes cool completely before frosting to prevent melting. Fondant caps can be prepared ahead and stored in airtight containers. If fondant cracks, warm slightly in hands to smooth out.

Nutrition

Keywords: chocolate cupcakes, graduation cupcakes, fondant toppers, gold dust, celebration dessert, easy cupcakes, homemade cupcakes

Find it online: https://breezybake.com/perfect-graduation-cap-chocolate-cupcakes-easy-homemade-gold-fondant-toppers-tutorial/