Football Cupcakes

Name: Football Cupcakes
Prep time: 80 min
Total time: 130 min
Ingredients: 1.5 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cup Dutch-process cocoa powder; 1.5 teaspoons baking soda; 0.75 teaspoon baking powder; 0.5 teaspoon coarse salt; 2 large eggs, lightly beaten; 0.75 cup warm water; 0.5 cup milk; 0.25 cup sour cream; 0.333 cup unsalted butter, melted; 0.75 teaspoon pure vanilla extract; 18 Andes mints; Peppermint Buttercream; 1 cup white jimmies; 1 cup dark green non-pareil sprinkles

By

Martha Stewart Editors

Updated on January 16, 2019

Prep Time:

1 hrs 20 mins

Total Time:

2 hrs 10 mins

Yield:

18

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

Ingredients

1 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup Dutch-process cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
½ teaspoon coarse salt
2 large eggs, lightly beaten
¾ cup warm water
½ cup milk
¼ cup sour cream
⅓ cup unsalted butter, melted
¾ teaspoon pure vanilla extract
18 Andes mints
Peppermint Buttercream
1 cup white jimmies
1 cup dark green non-pareil sprinkles

Directions

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.