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Mortarboard Cupcakes

I made these cute cupcakes when my children graduated from high school. They are so easy and can be made with your school colors.—Margaret Hooper, Winchester, New Hampshire

18 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons milk
Food coloring
9 whole graham crackers, halved
18 milk chocolate M&M's
Black shoestring licorice, cut into 36 pieces (3 inches each)

Directions

In a large bowl, combine the first five ingredients. In another bowl,
combine the water, oil, vinegar and vanilla; stir into dry
ingredients just until combined.
Fill greased muffin cups two-thirds full. Bake at 350° for 20-25

2 of 2

Mortarboard Cupcakes (continued)

Directions (continued)

minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes; remove to wire racks.
In a large bowl, cream the butter, shortening and vanilla until light
and fluffy. Add confectioners' sugar alternately with milk, beating
well after each addition. Add food coloring if desired.
Level off the top of cupcakes; frost sides and bottom. Place upside
down on a serving platter or covered board. Frost graham crackers;
place one on each cupcake. Place an M&M's candy in the center of
each cracker with two licorice pieces for a tassel. Yield: 1-1/2
dozen.