From HERSHEY’S

Celebrate your student’s accomplishments by making them Graduation Cap Cupcake Toppers, which are adorable sitting on delicious Chocolate Graduation Cupcakes.

YOU’LL NEED

REESE’S Peanut Butter Cup Miniatures

HERSHEY’S Milk Chocolate Bars

HERSHEY’S Milk Chocolate Chips

TWIZZLERS PULL ’N PEEL Candy

Icing

36 HERSHEY’S Chocolate Graduation Cupcakes (recipe below)

DIRECTIONS

1.Unwrap a REESE’S Peanut Butter Cup Miniature and turn it upside down.

2.Top the REESE’S Cup with two HERSHEY Pips and secure with a small dab of icing.

3.For the tassel, take a strand of a TWIZZLERS PULL ‘N’ PEEL Candy and fray the end with scissors.

4.Attach the TWIZZLERS Candy to the HERSHEY Pips with a small dab of icing.

5.Top the tassel with a HERSHEY’S Chocolate Chip and secure with icing.

6.Carefully place each topper on the assembled cupcakes.

HERSHEY’S Chocolate Graduation Cupcakes

Makes 36 cupcakes

INGREDIENTS

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK COCOA

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

2 cups vanilla frosting (homemade or ready-to-spread)

DIRECTIONS

1.Heat oven to 350 degrees. Line muffin cups (2 1/2 inches in diameter) with paper or foil bake cups.

2. Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter.

3.Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with vanilla buttercream frosting. Garnish cupcakes with Graduation Cap Toppers and school color sprinkles, if desired.

Find this recipe and more holiday treats at hersheyland.com