Description

Homemade football cupcakes are a fun and delicious way to celebrate game day. These moist chocolate cupcakes are topped with rich chocolate buttercream and decorated to look like footballs, making them the perfect treat for any football-themed occasion.

Ingredients

1 ¼ cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 cup unsweetened cocoa powder (non-alkalized)

1 teaspoon espresso powder (optional)

1 cup boiling water

½ cup full-fat sour cream (room temperature)

2 teaspoons pure vanilla extract

1 cup unsalted butter (room temperature)

1 ½ cups granulated sugar

2 large eggs (room temperature)

1 cup unsalted butter (room temperature, for frosting)

2 cups confectioners’ sugar (sifted, for frosting)

1 teaspoon pure vanilla extract (for frosting)

1–2 tablespoons milk (room temperature, for frosting)

½ cup unsweetened cocoa powder (for frosting)

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Instructions

Preheat the oven to 350°F. Line two standard muffin tins with paper liners and set them aside.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set aside.
In a separate bowl, whisk together the cocoa powder and espresso powder. Add the boiling water and mix until smooth. Let this mixture sit until it reaches room temperature, then stir in the sour cream and vanilla. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Alternate adding the dry ingredients and cocoa mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Scoop the batter into the muffin tins, filling each cup two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting: Beat the butter until smooth and creamy. Gradually add in the confectioners’ sugar. Once incorporated, add vanilla and mix. Add milk as needed to achieve your desired consistency.
Set aside ½ cup of vanilla frosting. Add cocoa powder to the remaining frosting and mix until well combined.
Frost the cupcakes with chocolate buttercream using a zigzag motion to create a diamond shape. Use the vanilla frosting to pipe “laces” on top of each cupcake, creating the signature football look.

Notes

For mini cupcakes, use a mini muffin tin and bake for 8-10 minutes, yielding about 40 mini cupcakes.
If you prefer a creamier, tangier frosting, substitute half the butter with cream cheese.
Customize with edible sprinkles or food coloring to represent your favorite team.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 29g
Sodium: 180mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg