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Back-to-school cupcakes with composition notebook design

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!
Course Baked Goods, Dessert
Cuisine American
Keyword Composition Notebook Back-to-School Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 Servings
Calories 223kcal
Author Lalaine


  • 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


  • black cupcake liners


  • 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.


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