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Caps and Diplomas Cupcakes

Hello Cupcake Recipe shared by:
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These playful cupcakes are sure to make any graduate’s heart melt. The chocolate-covered mortarboards and filo dough diplomas are as cute as they are delicious. | Buy on Amazon

  • Hands-On Time:
  • Total Time:
  • Servings: Makes 24 cupcakes
  • Rating:


  • 1 box (18.25 ounces) Duncan Hines Moist Deluxe Yellow Cake Mix
  • 4 sheets filo dough
  • Vegetable cooking spray
  • 2 tablespoons sugar
  • 1/2 cup Creamy Home-Style Classic Chocolate Frosting
  • 1 can (16 ounces) Creamy Home-Style Classic Vanilla Frosting
  • 24 chocolate covered marshmallow cookies, (Mallowmars)
  • 24 chocolate covered thin mints or chocolate covered cookies, (After Eight mints or Afrika cookies)
  • 12 red licorice laces (Peel and Pull)
  • 24 red hots

Baking Instructions

  1. Preheat the oven to 350°F. Line 24 muffin cups with blue paper liners. Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 18 to 21 minutes. Transfer the cupcakes to a wire rack and cool completely.
  2. Line a cookie sheet with parchment paper. Place a sheet of filo dough onto a clean work surface. Spray lightly with the vegetable cooking spray. Sprinkle the top with 1 tablespoon of the sugar. Place another sheet on top an press lightly. Use a sharp knife to cut the dough into 12 rectangles, (3 by 4 strips).
  3. Roll up one short end of the filo dough around the handle of a wooden spoon. Slide of the spoon and place on the prepared cookie sheet. Repeat to make 11 more rolls. Repeat process with the remaining 2 sheets of filo dough to make 24 rolls. Bake in the oven until it just begins to brown, about 4 to 5 minutes. Transfer to a wire rack and cool completely.
  4. Trim the red licorice into twenty four 2 inch pieces. Cut 48 1 inch pieces of red licorice. Press 2 of the smaller pieces of licorice to one of the longer pieces to make the tassel. Cut the remaining licorice into twenty four 4 inch lengths and tie each carefully around the filo diplomas.
  5. Spoon the chocolate frosting into a resealable bag; seal the bag. Snip a small corner from the bag. Pipe a dot of chocolate frosting on top of the chocolate mint or cookie and attach the licorice tassel and a red candy.
  6. Spread the vanilla frosting on top of the cupcakes and make smooth. Place a marshmallow cookie on top and press down lightly to secure. Pipe a dot of chocolate frosting on top of the cookie and add the chocolate mint top with tassel. Add the filo diploma next to the cap. Continue with the remaining cupcakes and cookies.

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One tip to prevent cake from humping in the middle.

One tip to prevent cake from humping in the middle.

Using terry cloth strips measure the length of the the entire pan you will be baking with. (Any size pan such as 9✖️13.) the cloth must be as long as the pan and as wide as it. Take the strip and dampen it throughly make shure they overlap a little bit. Make sure you have this done before using the batter. Pin them around the pan the dampness will keep the cake baking for a couple more minuets but it will still prevent the cake from humping in the middle. (Larger cakes tend to hump up more) so it helps to keep it on the same level.

cooling bake goods

cooling bake goods

cool bake goods in the fridge for a few minutes on a cooling rack wrapped in wax parchment paper. no runny frosting

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