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.