Celebrate Back-to-School with these adorable Pencil Back-to-School Cupcakes! Made with candy-coated sugar wafers and frosted vanilla cupcakes, they’re a tasty snack or party treats!
We’re on the last leg of our Back-to-school weeklong series and I hope you enjoyed all the cool stuff as much as I did posting them.
The chalkboard and composition notebook cupcakes have been super popular and I am excited to add this pencil-inspired version to round them up into a fun trio you can make for your next weekend project with the kids. They’ll have a blast putting these together!
How to Make Pencil Back-to-School Cupcakes
Like the other decorated cupcakes we have on the blog, the vanilla cupcakes are made from a box mix which you can easily swap with your favorite from-scratch recipe or premade ones from the store.
Whether baking from scratch or box mix, make sure to let the cupcakes cool completely before frosting and decorating. For best effect, use white cupcake liners.
Ingredients
- 1 box of yellow cake mix
- 24 vanilla sugar wafers
- Wilton bright pink candy melts
- Wilton bright white candy melts
- Chocolate chips
- White frosting
- White cupcake liners
- Wilton 1M frosting tip
- Disposable piping bag
- Small paring knife
Instructions
Line a large baking sheet with parchment paper. Using a knife, carefully cut both sides both sides of the top of each sugar wafers to resemble the tip of a pencil.
In a microwaveable dish, place the pink candy melts and heat in the microwave at 30-second increments, stirring until melted.
Dip the bottom portion of each sugar wafer into the melted pink chocolate to resemble the pencil’s eraser. Allow excess chocolate to drip back into the bowl. Place the coated wafers on the parchment-lined baking sheet to set.
In a microwaveable dish, place the white candy melts and heat in the microwave at 30-second increments, stirring until melted.
Dip the top end of each sugar wafer into the melted white chocolate to resemble the pencil’s tip. Allow excess chocolate to drip back into the bowl. Place the coated wafers on the parchment-lined baking sheet to set.
Allow the candy-coated wafers to dry and set for a few minutes.
Using the paring knife, cut the chocolate chips in half and place each of the halves on the white-coated tip of each sugar wafer to resemble a pencil.
Attach the frosting tip to the piping bag and fill with white frosting. Frost each cupcake in a circular motion.
Carefully place one pencil on each frosted cupcake and gently press to adhere.
Make sure to bring a dozen of these pencil cupcakes to school, everyone in the class will love them. They’re perfect as a snack or party treat and make great teacher appreciation gifts, too!
Pencil Back-to-School Cupcakes
Ingredients
- 1 box (14.5 ounces) vanilla cake mix
- 3 eggs
- 1/3 cup oil
- 1 cup water
- 24 pieces sugar wafer cookies
- 5 ounces pink candy melts
- 5 ounces white candy melts
- 12 pieces chocolate chips
- 2 cups white frosting
Materials
- 24 white cupcake liners
- paring knife
- disposable piping bag with 1M frosting tip
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with white cupcake liners.
- In a bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Stir well.
- Fill each muffin well about 2/3 full and bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow to cool completely.
- Line a large baking sheet with parchment paper. Using a knife, carefully cut both sides both sides of the top of each sugar wafers to resemble the tip of a pencil.
- In a microwaveable dish, place the pink candy melts and heat in the microwave at 30-second increments, stirring until melted.
- Dip the bottom portion of each sugar wafer into the melted pink chocolate to resemble the pencil’s eraser. Allow excess chocolate to drip back into the bowl. Place the coated wafers on the parchment-lined baking sheet to set.
- In a microwaveable dish, place the white candy melts and heat in the microwave at 30-second increments, stirring until melted.
- Dip the top end of each sugar wafer into the melted white chocolate to resemble the pencil’s tip. Allow excess chocolate to drip back into the bowl. Place the coated wafers on the parchment-lined baking sheet to set.
- Using the paring knife, cut the chocolate chips in half and place each of the halves on the white-coated tip of each sugar wafer to resemble a pencil.
- Attach the frosting tip to the piping bag and fill with white frosting. Frost each cupcake in a circular motion.
- Carefully place one pencil on each frosted cupcake and gently press to adhere.
Nutrition
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