Chalkboard Back-to-School Cupcakes

Back-to-School Cupcakes with chalkboard design

5 from 1 vote

Chalkboard Back-to-School Cupcakes are as fun to make as they are to eat and a great way to start the new school year. They're perfect as after-school snacks or as party treats.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer/ Snack, Baked Goods, Dessert

Cuisine: American

Servings: Servings

Calories: 282kcal

Author: Lalaine Manalo

Ingredients

1 box (14.5 ounces) chocolate cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
2 cups white frosting
black fondant
16 pieces white Good & Plenty candies
16 pieces Apple icing decorations

Equipment

black cupcake liners
2.75" cookie cutter
#4 or 5 small round frosting tip
disposable piping bag

Instructions

Preheat the oven to 350 degrees. Line a muffin tin with black 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.
Generously frost cupcakes with frosting.
On a flat surface, roll out fondant to about 1/8-inch thick using a rolling pin. Cut out 16 round circles using the cookie/biscuit cutter.
Gently place the black fondant circles on top the frosted cupcake to cover completely.
Attach the small round frosting tip to the disposable piping bag and fill the bag with the white frosting.
Gently squeeze the frosting bag to write ABC and/or 123 on top of each cupcake.
Apply a small amount of frosting on the back of the apple icings and white Good & Plenty's candies. Place on top of cupcakes.

Nutrition