I’m super sad to see my kids go back to school. I feel like we had our heads down and we were DOING summer. We were trying new things, going on adventures and having a blast. Then, someone pulled the plug. Two of my children have been fighting like…well, like sisters, and it’s driving everyone nuts. But that doesn’t mean I’m ready to push them out the door yet — I think I can handle two more weeks of that madness, then I’ll be ready. Instead, they’re starting school next week.
We’re raising a cupcake to the school year to come and to the teachers who will teach them. I think this would be an adorable snack to come home to on the first day! Or a perfect addition to a packed lunch. Let’s do this!
1 box of chocolate cake mix, any brand
1/2 C. oil
1 C. water
Black cupcake liners
Wilton Cookies & Cream sprinkles
Apple Decorations (optional but super cute, I found mine in the Dollar Spot at Target — they’re erasers!)
Preheat the oven to 350 degrees and line a 12 count muffin tin with the black cupcake liners.
Combine the chocolate cake mix, eggs, oil and water.
Fill the each muffin well about 2/3 full.
Bake 18-20 minutes.
Insert a toothpick around 18 minutes and it comes out clean, the cupcakes are done.
Remove from the oven and let cool prior to decorating.
Once the cupcakes have cooled, generous frost each one with chocolate frosting.
Dip each frosted cupcake into the Cookies & Cream 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 (I honestly didn’t measure – I just made them big enough to fit each cupcake).
Use the chocolate frosting as ‘glue’ to adhere the white fondant AND apple icings to the top of each cupcake.
*Makes approximately 24 cupcakes.