New This Month

Football Cupcakes

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

  • Prep:
  • Total Time:
  • Yield: Makes about 18

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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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