Prepare cake batter as directed on package. Blend in dry drink mix; spoon into 24 paper-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 of graham; place in single layer 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, being careful to not poke through to bottom of cupcake. Spoon COOL WHIP into resealable plastic bag. Cut small piece off one bottom corner of bag; use to 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.
For a black-and-white graduation, spread half the graham squares with additional COOL WHIP instead of the melted chocolate. Line up different-colored caps in alternating rows.
How to Make Tassels
Cut each fruit snack roll into 12 pieces. Cut 3/4-inch slits at one short end of each piece to resemble fringe. Tightly roll up lengthwise to resemble tassel.
How to Store
Keep filled and frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.