Football Cupcakes: Turn any cupcake into a touchdown treat with this easy tutorial and video!
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Football Cupcakes

Turn any cupcake into a touchdown treat with this easy tutorial and video!
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Servings: 24 cupcakes



  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 cups all-purpose flour
  • ¾ cup Dutch processed cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup coffee + water to 1 and ¼ cup liquid
  • you may also use any cupcake recipe you like see all of my cupcake recipes


  • 2 ounces unsweetened baking chocolate coarsely chopped
  • 4 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3-4 Tablespoons milk or cream
  • 2 cups powdered sugar
  • pinch of salt


  • 2 Tablespoons unsalted butter softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 Tablespoon milk or cream



  • Preheat the oven to 350ºF. Line the wells of two 12 count cupcake pan with cupcake liners. Set aside.
  • In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add the coffee, and whisk or stir the batter until everything is combined.
  • Spoon batter evenly into the cupcake liners filling ½ to ⅔ of the way full (I like to use an ice cream scoop with a trigger-- one scoop full). Bake for 13-14 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire cooling rack to cool completely.


  • In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
  • In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.


  • In a medium size bowl, carefully stir together the butter and powdered sugar. It will take awhile for the mixture to come together and thicken up.
  • Add the milk or cream and stir until frosting is smooth.


  • Fill a piping bag fitted with a #21 tip with the chocolate frosting. Set aside.
  • Fill a piping bag fitted with a #3 tip with the vanilla frosting. Set aside.
  • Working with one cupcake at a time, hold the chocolate frosting bag with your dominant/decorating hand. Starting at the middle of the opposite side of the cupcake from your hand, use gentle pressure on the bag to create a tight zigzag pattern, gradually getting wider, with the widest part being at the middle of the cupcake. Continuing in a fluid motion, gradually make the zigzag smaller after you pass the middle zigzag until you reach the middle of the side of the cupcake closest to your hand. Release pressure.
  • Working with the vanilla buttercream, make a line across the center of the football you created with the chocolate frosting. Draw 4-5 perpendicular lines over the center line to create laces. Cupcakes can be enjoyed immediately. Store leftovers covered at room temperature up to 5 days. Undecorated cupcakes may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.



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