Composition Notebook Back-to-School Cupcakes
Composition Notebook Back-to-School Cupcakes are super fun and easy to make with candy decorations and fondant. They're perfect as snack treats for the kids or as gifts for teachers!
Servings: 24 Servings
Calories: 223kcal
Ingredients
- 1 box (14.5 ounces) chocolate cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 3 cups chocolate frosting
- Wilton Cookies & Cream sprinkles
- white fondant
- 24 pieces Apple Icing decorations
Materials
- black cupcake liners
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 each cupcake with chocolate frosting.
- Place the cookies and cream candy sprinkles on a shallow plate and dip each frosted cupcake to fully coat the top.
- Using a rolling pin, gently roll out a small portion of the fondant to about 1/8-inch thick. With a sharp paring knife, cut out the fondant into rectangles about 1-inch in width and 1/2-inch in length.
- Place a small amount of chocolate frosting on the back of to fondant to help glue on top of the cupcakes.
- Apply a small amount of chocolate frosting on the back of the apple icing decorations and place on top of the cupcake below the white fondant rectangle.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 122mg | Sugar: 23g | Vitamin A: 30IU | Calcium: 32mg | Iron: 1.3mg