Football Cupcakes
These cute and super easy chocolate football cupcakes are perfect for your next game watch or tailgate party! Adorable and delicious!
Ingredients
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- 1/2 cup butter 1 stick
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk any kind
- 1 teaspoon vanilla extract
For the Vanilla Frosting:
- 2 Tablespoons butter very soft
- 3/4 cup powdered sugar
- 1 teaspoon milk
Instructions
- Preheat oven to 350 degrees. Like two muffin tins with cupcake liners; set aside.
- Using an electric mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on medium speed until well-combined.1 and 1/2 cups all-purpose flour, 1 and 1/2 cups granulated sugar, 3/4 cup cocoa powder, 1 and 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt
- Add buttermilk, water, oil, eggs, and vanilla to the bowl. Mix on low speed for about 30 seconds, just until the liquids are somewhat incorporated, then increase the speed to medium-high and mix for 2-3 minutes. Scrape the sides of the bowl at least once to ensure everything is well combined.3/4 cup buttermilk, 1/2 cup hot water, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Divide the batter evenly among cupcake liners, filling each about 2/3 of the way full.
- Bake for 18-22 minutes, until the centers are set and a toothpick or sharp knife inserted into the middle comes out clean.
- Allow cupcakes to cool for 10-15 minutes inside the baking tins, then remove to a wire rack and let cool completely.
- To make chocolate frosting, melt butter in a large bowl, then stir in the cocoa powder. Using an electric mixer, incorporate the powdered sugar, milk, and vanilla beating on medium-high until the frosting is a smooth and light consistency.1/2 cup butter, 2/3 cup cocoa powder, 3 cups powdered sugar, 1/3 cup milk, 1 teaspoon vanilla extract
- To make the vanilla frosting, beat powdered sugar into the softened butter and whip vigorously until it forms a thick frosting. (I usually just do this by hand since it's such a small amount.) Add the milk and stir well. Beat in more powdered sugar or milk to adjust the consistency as desired.2 Tablespoons butter, 3/4 cup powdered sugar, 1 teaspoon milk
- Fit one piping bag with a Wilton #21 open star or similar tip and the fill with the chocolate frosting. Fit another piping bag with a Wilton #3 or similar small round tip and fill with the vanilla frosting.
- To pipe on the chocolate buttercream footballs, start on one edge of each cupcake, making tight back and forth "S" swirls, making them wider to cover the full width in the center of the cupcake and narrow again towards the other edge.
- To add the white buttercream laces, pipe a thin line lengthwise across the swirls, as if cutting them in half. Add four or five shorter perpendicular lines in white.
- Serve cupcakes right away, or store tightly covered at room temperature for 3-4 days. Enjoy!
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Substitute Store-Bought: You can easily make these cupcakes using any combination of a chocolate cake mix, chocolate frosting, and vanilla frosting. You'll still need similar decorating tips and frosting bags. They'll be just as cute and plenty delicious!
- Buttermilk Substitute: To make a substitute for the buttermilk, measure out a scant 3/4 cup of milk, then stir in 2 and 1/4 teaspoons of lemon juice or white vinegar. Allow the mixture to stand for 5-10 minutes, stir again, and proceed as you would with true buttermilk.
Nutrition Estimate
Calories: 216 kcal, Carbohydrates: 41 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 4 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 28 mg, Sodium: 171 mg, Potassium: 121 mg, Fiber: 2 g, Sugar: 32 g, Vitamin A: 185 IU, Calcium: 30 mg, Iron: 1 mg