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Graduation Cap Cupcakes

Prep Time:

30 min

Total Time:

1 hr 25 min

Makes:

24 servings

What You Need!

1 pkg. (2-layer size) yellow cake mix

1 env. KOOL-AID Orange Flavor Unsweetened Soft Drink Mix

2/3 cup (1/2 of 7-oz. tub) BAKER'S Dark Semi-Sweet Dipping Chocolate, melted

12 HONEY MAID Honey Grahams, broken crosswise in half (24 squares)

2 cups thawed COOL WHIP Whipped Topping

2 chewy fruit snack rolls, any color

24 jelly beans

Make It!

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Blend in drink mix; spoon into 24 lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top; place on baking sheet. Refrigerate until firm.

REMOVE liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake. Spoon COOL WHIP into resealable plastic bag. Snip one corner from bottom of bag; pipe COOL WHIP into holes and onto tops of cupcakes, reserving small amount of COOL WHIP for later use. Top cupcakes with grahams, chocolate-sides up, to resemble graduation caps.

USE fruit rolls to make tassels for caps. (See Tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining COOL WHIP. Keep refrigerated.

Kraft Kitchens Tips

Variation

For a black-and-white graduation, spread half of grahams with additional COOL WHIP instead of the melted chocolate. Line up different-colored caps in alternating rows.

How to Make Tassels

Cut fruit snack rolls into 24 pieces. Cut 3/4-inch slits at one short end of each piece to resemble fringe. Tightly roll up lengthwise to make tassel.

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