A take on prom cupcakes 2019

Michelle Zhang | Conant Crier

This year’s theme for prom is Sweet Escape, and such a theme is perfect for some amazing desserts. However, the dessert for prom was announced to be assorted cupcakes–a simple dessert, but also one with potential. In this article, I decided to walk you through my version of prom cupcakes. Each cupcake is inspired by a different category of sweetness: chocolate and decadence, subtle and natural, and candy and sugar.

Michelle Zhang | Conant Crier

Chocolate Éclair Cupcake

If you like all things chocolate and everything creamy, you’re going to love this!


  • 1 box of instant vanilla pudding mix
  • 1-pint carton heavy cream
  • 2 Tbs sugar
  • 1 Tsp vanilla extract
  • Graham crackers
  • Chocolate frosting
  • Piping bag and star shaped tip
  • Cupcake pan and wrappers*
  • Powdered sugar


  1. In a large bowl, make vanilla pudding according to the directions on the pudding box.
  2. In another large bowl, make whipped cream using the heavy cream, sugar, and vanilla extract.
    1. Beat the heavy cream with an electric mixer on medium until a layer of bubbles forms.
    2. Add vanilla extract and sugar.
    3. Continue whisking or beating until the whipped cream becomes stiff.
    4. Taste test the whipped cream. If it’s not sweet enough, mix in more sugar.
  3. Line the cupcake pan with cupcake wrappers.
  4. Place a piece of graham cracker in each cupcake.
  5. Spoon a layer of pudding on top of the graham cracker.
  6. Place another piece of graham cracker on top of the pudding layer.
  7. Spoon a layer of whipped cream on top of the graham cracker.
  8. Pile an extra amount of whipped cream on the top. This will prevent the top graham cracker from shifting.
  9. Cap the cupcake off with a complete graham cracker.
  10. Smear chocolate frosting on the top graham cracker.
  11. Use the piping bag and tip to make three chocolate swirls on top of the cupcake.
  12. As a finishing touch, sprinkle powdered sugar on top.
  13. Store the cupcakes in the refrigerator to solidify before serving.

*If you wish to make more than twelve of these cupcakes you will need another cupcake pan.

Michelle Zhang | Conant Crier

Angel Food Cupcake

For those who have a milder sweet tooth.


  • 1 box of angel food cake mix
  • 1-pint carton heavy cream
  • 2 Tbs sugar
  • 1 Tsp vanilla extract
  • Blueberries
  • Cupcake pan and wrappers
  • Piping bag and round tip


  1. Make a box of angel food cake mix and pour it into the cupcake pan.
  2. Bake until barely golden brown; otherwise you risk burning the cupcakes.
  3. Make whipped cream (see steps in chocolate éclair recipe above).
  4. Use a round piping tip to swirl the whipped cream onto the cupcake.
  5. Garnish with two blueberries and enjoy!
Michelle Zhang | Conant Crier

Lollipop and Sprinkles Cupcake

Just like candy, this cupcake is loaded with sugar.


  • 1 box of vanilla cake mix
  • 1 box of instant vanilla pudding mix
  • Vanilla icing*
  • Rainbow sprinkles*
  • Toothpick
  • Cupcake pan and wrappers
  • Mini cupcake pan and wrappers
  • Piping bag and star shaped tip


  1. Use the vanilla cake mix to bake both the regular cupcakes and the mini cupcakes.
  2. Make vanilla pudding by following the directions on the pudding mix.
  3. Create a hole in the cupcake and sweep a chopstick or toothpick around the inside of the cupcake to enlarge the hole.
  4. Use a piping bag to inject vanilla pudding into the cupcake.
  5. Level off any excess pudding with a knife.
  6. Pipe vanilla icing using a star shaped tip onto the cupcake.
  7. Sprinkle the sprinkles.
  8. Now it’s time to make the “lollipop”. Insert a toothpick into the side of a mini cupcake.
  9. Take a piping bag with a smaller star shaped tip and drip red food coloring down the insides. You can use a chopstick or other utensil to smear the food coloring in narrow vertical stripes.
  10. Fill the bag with vanilla icing and pipe out the icing onto the mini cupcake. The food coloring should create a swirled effect.
  11. Insert the stick/toothpick of the lollipop cupcake into the regular cupcake.
  12. Store someplace cool until served.

*I used two cans of Funfetti and combined the sprinkles that came with the frosting.

Michelle Zhang

Michelle is a junior at Conant Highschool, and this is her second year on the Crier staff. This year she is going to be the editor of the new Lifestyle section. During the school year she is on the golf team and the math team. Outside of school she loves to bake, read, and spend time with her family.

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