Composition Notebook Back-to-School Cupcakes
These back-to-school cupcakes were baked from a box mix but feel to use your favorite chocolate cupcake recipe or use store-bought to get down to the fun part which is putting them together!
- 1 box of chocolate cake mix, any brand
- Black cupcake liners
- Chocolate frosting
- Wilton Cookies and Cream Brownie Crunch sprinkles
- White fondant
- Rolling pin
- Apple Icing Decorations
If you choose to bake the cupcakes either from a box or from scratch, give them time to cool completely before frosting. Also, try to use black liners for the best effect.
Dip each frosted cupcake into the Cookies & Cream sprinkles to fully coat the top.
Using a rolling pin, gently roll out a small portion of the fondant to about 1/8-inch thick. Use a little bit of powdered sugar to keep it from sticking and make it easier to roll.
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.