Football Cupcakes: Moist Chocolate Game-Day Treats
Moist chocolate football cupcakes with espresso, buttercream, green grass piping, and simple football laces for game day.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3/4 cup hot water very hot
- 1 1/2 tsp instant espresso or coffee
- 1/3 cup chocolate chips melted
- 1/3 cup unsweetened cocoa powder sifted
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs room temperature
- 1/3 cup vegetable or canola oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 3 Tbsp heavy whipping cream room temperature
- green gel food coloring
- 2 Tbsp milk or dark chocolate melted and cooled
- 2 Tbsp unsweetened baking cocoa sifted
- 1/2 cup nonpareil sprinkles
- 5 Tootsie Rolls optional
Instructions
Instructions
- Heat the oven to 350°F/175°C and place 12 liners in a cupcake pan.
- Stir the hot water and espresso together. Whisk in the melted chocolate and cocoa until smooth.
- Sift in the flour, sugar, baking soda, and salt. Stir just until combined. Add the eggs one at a time, then mix in the oil, vinegar, and vanilla. The batter will be thin.
- Fill each liner three-quarters full. Bake for about 18 minutes, checking for a few moist crumbs on a toothpick. Cool in the pan for 10 minutes, then transfer to a rack.
- Beat the butter for about 30 seconds until smooth. Add vanilla and salt, then slowly mix in the powdered sugar. Add the cream halfway through and beat until the frosting is smooth.
- Reserve some vanilla frosting for the laces. Tint some green. Mix the cocoa and melted chocolate into the remaining frosting for chocolate decoration. Pipe the cooled cupcakes with field, football, and lace details.