Guests will flock to these chocolaty caps. The tasty treats are a snap to assemble by topping brownie cupcakes with mortarboards made from chocolate-covered graham cookies. A red licorice tassel adds a fast finishing touch.
—TASTE OF HOME TEST KITCHEN
PREP: 55 MIN. • BAKE: 25 MIN./BATCH + COOLING • MAKES: 4 DOZEN
1 package fudge brownie mix (13x9-in. pan size)
48 fudge graham cookies or graham cracker halves
1 cup chocolate frosting
48 pieces red shoestring licorice
48 Skittles bite-size candies
1. 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 the paper liners while the cupcakes are still warm).
2. Slice 1/8 in. from the top of each cupcake to level. Invert cupcakes; attach a cookie to each with a small amount of frosting. For tassels, place a licorice piece and a candy on top of each cookie, attaching with frosting. Let stand until set.