Truffle Football Cupcakes Recipes

TRUFFLE FOOTBALL CUPCAKES

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.

TRUFFLE LOVER'S CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
• Bake as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick. Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
• In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.

TRUFFLE CHOCOLATE CUPCAKES

Steps:

• For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

FOOTBALL CUPCAKES

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.