introduction
These Football Cupcakes are fun for game day. They are chocolate cupcakes topped with chocolate frosting shaped like little footballs and white buttercream laces. They look like the real thing and taste rich and chocolatey. If you want a different cupcake idea for the next party try the carrot cupcakes with cream cheese filling recipe.
why make this recipe
Make these cupcakes when you want a simple but festive dessert. They are easy to bake in one batch. Kids and adults love the look. You do not need special tools—just piping tips and two piping bags. They fit well on a party table and make serving easy.
how to make Football Cupcakes
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Make the dark chocolate cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl mix the dry ingredients: sugars, flour, cocoa, baking powder, baking soda, and salt.
- In another bowl whisk the eggs, oil, and vanilla. Add the wet mix to the dry mix and stir.
- Slowly add the hot water or coffee and mix until smooth. The batter will be thin.
- Fill liners two-thirds full and bake 18–22 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
-
Make the chocolate fudge football frosting:
- Melt the unsweetened baking chocolate and butter together until smooth.
- Stir in vanilla, 3–4 tablespoons milk or cream, powdered sugar, and a pinch of salt.
- Beat until the frosting is thick and spreadable. Add more milk if needed to reach a pipe-able consistency.
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Make the vanilla buttercream laces:
- Beat 2 tablespoons softened butter until creamy.
- Add ½ cup powdered sugar and ½ tablespoon milk or cream. Beat until smooth.
- Transfer to a piping bag fitted with Wilton #3 tip for the laces.
-
Frost and decorate the cupcakes:
- Use a spatula or piping bag with Wilton #21 tip to put a rounded oval of chocolate frosting on each cupcake. Make the shape like a football.
- Use the buttercream with the #3 tip to pipe three short horizontal stitches in the middle, then a long center line of small dashes to mimic laces.
- Let the frosting set for a few minutes before serving.
Ingredients :
1 cup (200g) granulated sugar, 1 cup (200g) packed light brown sugar, 2 cups (240g) all-purpose flour, ¾ cup (72g) Dutch processed cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 4 large eggs, ½ cup (109mL) vegetable oil, 2 teaspoons vanilla extract, 1 and ¼ cup (240mL) hot water or coffee1, you may also use any cupcake recipe you like, 2 ounces (58g) unsweetened baking chocolate (coarsely chopped), ¼ cup (57g) unsalted butter, 1 teaspoon vanilla extract, 3-4 Tablespoons (45-60mL) milk or cream, 2 cups (240g) powdered sugar, pinch of salt, 2 Tablespoons (29g) unsalted butter (softened to room temperature), ½ cup (60g) powdered sugar, ½ Tablespoon (8mL) milk or cream, Wilton #21 tip, Wilton #3 tip, 2 piping bags
Directions :
DARK CHOCOLATE CUPCAKES, CHOCOLATE FUDGE FOOTBALL FROSTING, VANILLA BUTTERCREAM LACES, DECORATE THE CUPCAKES
how to serve Football Cupcakes
Serve these cupcakes on a platter at room temperature. Arrange them like a football field or put toy goal posts for a fun display. They work well with coffee, milk, or hot chocolate. Offer napkins—these are a little messy but worth it.
how to store Football Cupcakes
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage keep them in the fridge for up to 5 days. Bring to room temperature before serving for the best texture. You can freeze unfrosted cupcakes for up to 3 months and thaw before decorating.
tips to make Football Cupcakes
- Use hot coffee instead of water for a richer chocolate taste.
- Let cupcakes cool completely before frosting to avoid melting.
- Chill the chocolate frosting briefly if it is too soft to shape.
- Practice piping a few football shapes on parchment paper first.
- Keep buttercream slightly stiff so the laces hold their shape.
variation (if any)
- Use vanilla or red velvet cupcakes instead of dark chocolate.
- Color the buttercream to match team colors and pipe borders or numbers.
- Add sprinkles or edible gold dust for a fancier look.
- Make mini cupcakes for bite-size game snacks.
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes. Bake and freeze unfrosted cupcakes, then thaw and decorate the day you serve.
Q: Can I use store-bought frosting?
A: Yes. Use store-bought chocolate frosting for the football and white frosting for laces. It will save time.
Q: How do I keep the frosting from sliding off?
A: Cool the cupcakes fully and make the frosting firmer by chilling it a bit before shaping the footballs.
Q: Can I pipe the football shape with a spoon instead of a piping tip?
A: Yes. Use a small spoon to drop and shape an oval of frosting, then add laces with a small zip-top bag corner cut small.
Football Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious chocolate cupcakes decorated to look like footballs, perfect for game day.
Ingredients
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 cups (240g) all-purpose flour
- ¾ cup (72g) Dutch processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- ½ cup (109mL) vegetable oil
- 2 teaspoons vanilla extract
- 1 and ¼ cup (240mL) hot water or coffee
- 2 ounces (58g) unsweetened baking chocolate (coarsely chopped)
- ¼ cup (57g) unsalted butter
- 3–4 tablespoons (45-60mL) milk or cream
- 2 cups (240g) powdered sugar
- 2 tablespoons (29g) unsalted butter (softened to room temperature)
- ½ cup (60g) powdered sugar
- ½ tablespoon (8mL) milk or cream
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl mix the dry ingredients: sugars, flour, cocoa, baking powder, baking soda, and salt.
- In another bowl whisk the eggs, oil, and vanilla. Add the wet mix to the dry mix and stir.
- Slowly add the hot water or coffee and mix until smooth. The batter will be thin.
- Fill liners two-thirds full and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Melt the unsweetened baking chocolate and butter together until smooth.
- Stir in vanilla, 3–4 tablespoons milk or cream, powdered sugar, and a pinch of salt. Beat until the frosting is thick and spreadable; add more milk if needed.
- Beat 2 tablespoons softened butter until creamy, then add ½ cup powdered sugar and ½ tablespoon milk or cream. Beat until smooth.
- Transfer to a piping bag fitted with Wilton #3 tip for the laces.
- Frost each cupcake with chocolate frosting shaped like a football.
- Pipe three short horizontal stitches in the middle, then a long center line of small dashes to mimic laces.
- Let the frosting set for a few minutes before serving.
Notes
Use hot coffee instead of water for a richer chocolate taste. Let cupcakes cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
