5 from 3 votes
Back to School Cupcakes
Get your kids ready for school with these adorable back to school cupcakes that look like composition notebooks. They're made with a chocolate cake mix, homemade chocolate frosting, and topped with cookies and creme crunch, white fondant, and an apple icing decoration.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
24
cupcakes
Calories:
267 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cupcakes
- 1 chocolate cake mix box
- 3 egg large
- 1/2 C. vegetable oil
- 1 C. water
Frosting
- 1 cup butter room temperature
- 2 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 4 T. heavy cream
- 1/2 cup cookies and creme crunch sprinkles Wilton brand
- white fondant
- 24 apple icing decorations optional but super cute
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake tin with the black cupcake liners.
- Combine the chocolate cake mix, eggs, oil and water.
- Fill each cupcake cavity two-thirds full.
- Bake 18-20 minutes or until done. Insert a toothpick around 18 minutes and it comes out clean, the cupcakes are done.
- Remove from the oven and let cool completely.
Cup of Yum
Frosting
- In a mixing bowl, add in the butter, powdered sugar, cocoa powder, and heavy cream.
- Beat with a hand mixer on medium until most of the powdered sugar is worked in.
- Turn hand mixer to high and beat until 1 to 2 minutes until the frosting is light and fluffy.
- Add the frosting into a piping bag fitted with a large round tip. I used the Wilton 1A tip.
- Pipe a mound of chocolate frosting on top of the cooled cupcakes,
- Using an off-set spatula, flatten the top of the mound of frosting.
- Dip each frosted cupcake into the cookies and creme crunch sprinkles.
- 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.
- 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.
- Using the leftover chocolate frosting, add a little frosting to the back of the fondant rectangles and apple icing decorations.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
41mg
(14%)
Sodium
225mg
(9%)
Potassium
96mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
270IU
(5%)
Calcium
35mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 41mg | 14% |
| Sodium | 225mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 270IU | 5% |
| Calcium | 35mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.