Football Cupcakes

Prep Time:
1 hrs 20 mins
Total Time:
2 hrs 10 mins

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


  • 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

  • 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


  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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