Adorable Chocolate Graduation Cap Dessert
Insert into the barrel of a clay extruder. Attach a single hole disc and screw on the cap. Push the chocolate clay through the extruder to create a single strand then cut it into twelve 1-inch pieces for the top section of the tassel. Brush a dot of corn syrup in the center of each grad cap.
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Directions. Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop.
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Gather the ingredients. Remove the wrapper from the miniature peanut butter cups and turn them upside down so the wide part is facing down. Place a dab of black gel frosting in the center of the upside-down peanut butter cup. Attach a thin mint, pressing firmly so the mint adheres to the peanut butter cup.
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Directions. Preheat oven to 350°. Prepare brownie batter according to package directions for cakelike brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake 21-24 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely (remove paper liners while cupcakes are still warm).
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Flourless Chocolate Cake. Preheat oven and a roasting pan filled with enough water to go halfway up the sides of the silicone mold, at 325 degrees Fahrenheit. Place chopped chocolate and butter in a microwave-safe bowl. Heat on high power for 25 seconds then stir. Heat for 20 more seconds, stir.
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Cut fondant into strips about 3/4 inches wide and 3 3/4 inches long. 5. Roll up a strip of fondant to create a ring (overlapping slightly). Use a teeny, tiny bit of water or corn syrup to help the ends stay together. Set aside to dry. 6. Cut a square (for the top of the hat) about 1 3/4 inches x 1 3/4 inches. 7.
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Heat on high power for three 30 second increments, stirring after each until melted. If needed heat additional 10 second burst of power, stirring after each, until melted. Stir in the salt and creamy peanut butter until smooth. Allow to cool 10 minutes then pour into a disposable pastry bag or squeeze bottle.
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Directions: 1. Melt chocolate in a microwave-safe bowl in the microwave on high, stirring every 15 to 20 seconds until melted. Do not overheat as the chocolate will seize. If the chocolate becomes tough, you can add 1 teaspoon of coconut oil or vegetable shortening. Do not add water.
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Make Cocoa Krispies Treats. Heat butter, marshmallows, and chocolate chips in a large microwave-safe bowl on high heat for 30 seconds. Stir then heat for 20 seconds. If the marshmallows are not melted, heat for 15-second increments, stirring after each until melted. Stir in the Cocoa Krispies.
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Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Graduation Cap Cookies Tips.
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Place in a steady cup or jar to dry for 5 minutes. Now it's time to attach the tassel. Using the melted almond bark, attach the tassel and m&m to the top of the Ghiradelli square. Allow drying for another 5 minutes. Once dry, serve and enjoy! They make the perfect addition to a graduation dessert charcuterie board.
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Instructions. Using a piping bag, pipe frosting evenly onto all the cupcakes. Then transfer them to the serving plate or platter of your choice. Cut the candy apart into individual ropes, sort the strands by color, and then chop them into 2-3" strands for the tassels.
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Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.
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CONSTRUCT THE CAP: Begin by placing the Ghirardelli square on a clean surface (I like to use waxed paper or parchment paper for easy clean up). Place a small amount of melted chocolate in the center of the chocolate square. Carefully place the bottom of an unwrapped Reese's cup onto the melted chocolate.
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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.
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In a small microwave safe bowl, melt the chocolate chips on high for 1 minute. Pour into a disposable pastry bag. Cut a tiny corner from the bag. Squeeze a little bit of melted chocolate on the top of each brownie. Place a chocolate square on top. Work quickly as you don't want the chocolate in the pastry bag to set.
