Show your teachers how much you appreciate them with these back-to-school cupcake ideas. These easy-to-make apple cupcakes for teachers are perfect for teacher appreciation week. With fudge brownie apples dipped in red chocolate with brownie stems, these cupcakes are as tasty as they are adorable to look at.
Brownie Shaped Apple (Back to School Cupcakes)
Fun food crafts are some of my favorite foods to create in the kitchen, and they are definitely the kids favorites to come home to. These apple brownies are easy to make and so much fun. Brownies are easy to work with. You can make so many creative ideas with brownies like Football brownie pops, this awesome Hocus Pocus Brownie Book, and Brownie Bird Nests for spring or Easter treats.
These apple-topped cupcakes are the perfect cupcake for your teacher to show appreciation on how much work they put into our kids. They are a great idea for teacher appreciation week. Take a platter of apple-topped and chalkboard-topped cupcakes to the teacher’s lounge for a fun teacher cupcake treat.
Ingredients
- Prepared Cupcakes with white frosting
- Fudge Chocolate Brownie Mix – Bake on a Parchment Paper-lined baking pan
- Red Chocolate Melts
- Green Frosting
Equipment Needed
- small baking sheet with wax paper
- piping bag with a leaf tip
- toothpick
How to Make these Teacher Appreciation Cupcakes
- Prepare the brownies using the instructions on the box and the suggested ingredients. Bake brownies on a parchment-lined baking sheet and let them completely cool.
- Roll Some little balls out of the prepared brownie into apple topper sizes. Place the brownie balls onto the wax paper you have ready.
- Roll out little oblong shapes from the prepared brownie – these will be your stems. Place those on the wax paper.
- Prepare your Red Chocolate Melts. I usually microwave mine in a microwave-proof bowl for 1 minute, stir, then microwave for 30 more seconds.
- Roll the round brownie shapes into the melted red chocolate.
- Use a toothpick to slide the brownie apples onto the wax paper.
- While the red chocolate is still warm on the round brownie-shaped apples, place the brownie stems into the top of your round brownie shapes.
- *If the red chocolate dries before you get to this. Add some melted red onto the bottom of the stem and set it into the apple.
- Let the chocolate dry and harden.
- Use green frosting to pipe the leaf onto the apple
- Place apples in the center of the frosted cupcakes.
Variations
Use green chocolate to make leaves on your wax paper. Let those dry, and then add them to your apples with a little dab of melted chocolate as glue
How I Melt My Chocolate
Make Ahead and Storage
You can easily make these cupcakes up to three days in advance
Store the cupcakes in a cool dry area covered at room temperature
Chocolate and Moisture
chocolate and moisture do not go hand-in-hand. I do not recommend storing cupcakes in the fridge because the cold air will build up condensations on the chocolate
Humidity will also add moisture to the chocolate which is not ideal
Sugar Bloom
Sugar bloom looks like tiny white specks on chocolate. It usually happens when the temperature of the chocolate fluctuates. The sugar melts releasing fats and then hardens again. The fats rise to the surface creating white specks of sugar crystals
FAQs
Fudge brownies are the best option for these brownie apple topper cupcakes because you can easily roll the cooked brownies into any shape you want. I would recommend using the fudge brownie recipe. If you do use milk-chocolate, do not add the extra egg to make them cake-like
I like to use Wilton, Sweet Tooth Fairy, or Almond Bark for melting chocolate
More Back-to-School Ideas You’ll Love
Let’s Hang Out
Printable Recipe
Teacher Appreciation Apple Cupcakes
Equipment
- small baking sheet with wax paper
- piping bag with a leaf tip
Ingredients
- 12 Prepared Cupcakes with white frosting
- 1 box Fudge Chocolate Brownie Mix plus ingredients listed on the box. Baked in a Parchment Paper-lined baking pan
- 6 oz. Red Chocolate Melts
- 3 oz. Green Frosting
Instructions
- Prepare the brownies using the instructions on the box and the ingredients that are suggested.
- Bake brownies on a parchment-lined baking sheet and let them completely cool.
- Roll Some little balls out of the prepared brownie into apple topper sizes.
- Place the brownie balls onto the wax paper you have ready.
- Roll out little oblong shapes from the prepared brownie – these will be your stems. Place those on the wax paper
- Prepare your Red Chocolate Melts
- I usually microwave mine in a microwave-proof bowl for 1 minute, stir, then microwave for 30 more seconds.
- Roll the round brownie shapes into the melted red chocolate.
- Place these back on the wax paper.
- While the red chocolate is still warm on the round brownie-shaped apples, place the brownie stems into the top of your round brownie shapes.
- *If the red chocolate dries before you get to this. Add some melted red onto the bottom of the stem, and set it into the apple
- Let the chocolate dry and harden.
- Use green frosting to pipe the leaf onto the apple
- Place apples in the center of the frosted cupcakes.
