Easy Football Cupcakes Recipes

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TRUFFLE FOOTBALL CUPCAKES



Truffle Football Cupcakes image

These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. -Kim Barker, Richmond, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

3 ounces white candy coating, coarsely chopped, divided
2/3 cup creamy peanut butter
1/2 cup confectioners' sugar
3 teaspoons vanilla extract
2/3 cup crushed granola cereal with oats and honey
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
2 cans (16 ounces each) vanilla frosting, divided
Green paste food coloring
36 cupcakes of your choice

Steps:

  • In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle. , Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes., Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.

Nutrition Facts :

FOOTBALL CUPCAKES



Football Cupcakes image

These chocolate-and-mint cupcakes are a festive -- and sweetly delicious -- way to kick off football season.

Provided by Martha Stewart

Categories     Cupcake Recipes

Time 2h10m

Yield Makes about 18

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 Andes mints
Peppermint Buttercream
1 cup white jimmies
1 cup dark green non-pareil sprinkles

Steps:

  • Preheat oven to 325 degrees. Line 18 cups in two standard muffin tins with paper liners. Whisk together flour, sugar, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt in a large bowl. In another bowl, whisk together eggs, warm water, milk, sour cream, butter and vanilla; add to dry ingredients and whisk until smooth. Pour a scant 1/3 cup batter into each prepared muffin cup. Bake, rotating once, until a tester comes out clean, about 25 minutes. Let cool completely.
  • Meanwhile, use a paring knife to cut the corners off each mint. Holding the mint in your hand, run the knife along the edge to make a rounded football shape. Using the frosting as an adhesive, arrange 5 jimmies on the mint to decorate the "football". Repeat with remaining mints and jimmies.
  • Spread a thin layer of buttercream on each cupcake. Place non-pareils in a small bowl and dip in the top of each frosted cupcake to coat. Scoop off non-pareils from center of each cupcake and top with football-shaped mint, pressing gently to adhere. Cupcakes can be stored in an airtight container at room temperature up to 3 days.

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