Football Cupcakes
Make these football cupcakes for the Big game!
Servings: 12 cupcakes
Calories: 61kcal
Ingredients
To Make The Chocolate Footballs
- 3/4 cup (128 grams) semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
To Make The Cupcakes:
- 1 1/2 cups (180 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tbsp. (113 grams) unsalted butter melted, slightly cooled
- 1 cup (198 grams) granulated white sugar
- 2 large eggs room temperature
- 1 egg white room temperature
- 1/2 cup (114 grams) whole milk room temperature
- 1 tablespoon vanilla extract
To Make The Frosting:
- 1 1/4 cups (283 grams or 2 1/2 sticks, or 20 Tbs.) unsalted butter softened
- 2 1/2 cups (495 grams) confectioners sugar (powdered or icing)
- 2 Tablespoons heavy cream or milk
- 2 teaspoons pure vanilla extract
- green food coloring
Instructions
To Make The Chocolate Footballs
- In a microwaveable bowl, combine the chips and shortening. Microwave for 30 seconds and then stir.
- Continue to heat in 30 second intervals and stirring in between each interval until melted.
- Then pour into the mold. Give the mold a tap on the counter to release air bubbles.
To Make The Cupcakes:
- Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set asidee
- In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
- Add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.
To Make The Buttercream:
- Combine the butter and confectioners sugar in the bowl of your stand mixer.
- Mix on low speed at first, then increase the speed until combined.
- Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
- Tint with green food coloring until desired green color is reached. I used the Wilton 1M tip to pipe onto the cupcakes. Be sure to pipe the buttercream onto completely cooled cupcakes.
- If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Notes
I used these cupcakes and this buttercream for the base!
Nutrition
Calories: 61kcal | Carbohydrates: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 1mg | Fiber: 1g | Sugar: 6g