Back to School Cupcakes

Cupcakes

1. Preheat the oven to 350 degrees. Line a cupcake tin with the black cupcake liners.
2. Combine the chocolate cake mix, eggs, oil and water.
3. Fill each cupcake cavity two-thirds full.
4. Bake 18-20 minutes or until done. Insert a toothpick around 18 minutes and it comes out clean, the cupcakes are done.
5. Remove from the oven and let cool completely.

Frosting

1. In a mixing bowl, add in the butter, powdered sugar, cocoa powder, and heavy cream.
2. Beat with a hand mixer on medium until most of the powdered sugar is worked in.
3. Turn hand mixer to high and beat until 1 to 2 minutes until the frosting is light and fluffy.
4. Add the frosting into a piping bag fitted with a large round tip. I used the Wilton 1A tip.
5. Pipe a mound of chocolate frosting on top of the cooled cupcakes,
6. Using an off-set spatula, flatten the top of the mound of frosting.
7. Dip each frosted cupcake into the cookies and creme crunch sprinkles.
8. Take a small handful of white fondant and gently roll out using a rolling pin. If the fondant sticks, use a little bit of powdered sugar to help make it easier to work with.
9. Once the fondant is rolled to about 1/8" thick, use a sharp paring knife to cut out rectangles to put on top of each cupcake.
10. Using the leftover chocolate frosting, add a little frosting to the back of the fondant rectangles and apple icing decorations.