Football Cupcakes
Chocolate cupcakes, shaped and decorated to resemble footballs, are topped with a rich homemade frosting.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350°F and line a cupcake tin with liners.
-
Beat sugar and butter together, then melt chocolate and beat it into the sugar mixture.
-
Add eggs, egg yolks, and vanilla extract; beat until combined.
-
Sift flour, cocoa powder, cornstarch, salt, and baking soda together; separately whisk sour cream and milk.
-
Alternately add half of the dry mixture and half of the milk mixture to the wet ingredients, mixing until combined after each addition.
-
Scoop batter into liners until two-thirds full and bake for 15-18 minutes, or until a toothpick comes out clean.
-
Cool cupcakes slightly, then transfer to a rack and freeze to expedite cooling.
-
For the frosting, whip butter until light, then beat in sugar and vanilla extract; reserve 1/2 cup of this vanilla frosting.
-
Melt chocolate and beat it into the remaining frosting, adjusting consistency with powdered sugar or milk if needed.
-
Fill one piping bag with chocolate frosting (using a large star tip) and another with the reserved vanilla frosting (using a small round tip).
-
Swirl the chocolate frosting onto cooled cupcakes in a zigzag motion to create a football shape.
-
Pipe a long horizontal line across the center of each 'football', then add smaller vertical lines for laces.
-
Serve immediately or store in an airtight container.