A fun and festive treat that brings game-day spirit straight to my table. These rich chocolate cupcakes are topped with cocoa-infused buttercream piped into football shapes—perfect for Super Bowl parties or cheering on my favorite team.

Homemade Football Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes feel both playful and indulgent. The chocolate cake is moist and chocolatey, enhanced with espresso and cocoa powder. Decorating them into footballs is easy—not overly fussy but still impressive. Plus, they’re reliable and always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cupcakes
1 ¼ cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened cocoa powder
1 teaspoon espresso powder
1 cup boiling water
½ cup full-fat sour cream, room temperature
2 teaspoons pure vanilla extract
1 cup unsalted butter, room temperature
1½ cups granulated sugar
2 large eggs, room temperature
Chocolate Buttercream Frosting
1 cup unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1–2 tablespoons milk, room temperature
½ cup unsweetened cocoa powder

directions

I preheat the oven to 350 °F and line two muffin tins with paper liners.
I whisk together the flour, baking soda, and salt in a bowl and set it aside.
In another bowl, I mix the cocoa powder, espresso powder, and boiling water until smooth. After it cools to room temperature, I stir in the sour cream and vanilla extract.
In a mixing bowl, I beat the butter and sugar until light and fluffy, about 3 minutes. I add the eggs one at a time, mixing after each addition.
I add the dry ingredients in three parts, alternating with the cocoa mixture, beginning and ending with the dry ingredients. I mix until just combined.
I divide the batter among the cupcake liners, filling each about two-thirds full. I bake them for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. I let them cool completely.
For the frosting, I beat the butter until smooth, about 5 minutes. I gradually add the powdered sugar, then the vanilla, and milk to reach the right consistency. I reserve ½ cup of this vanilla frosting.
I mix the cocoa powder into the remaining frosting. I use this chocolate buttercream to pipe the football shapes and the reserved vanilla frosting to draw the laces.

Servings and timing

This recipe makes 20 cupcakes.

Prep time: 10 minutes
Bake time: 18–22 minutes
Cooling time: about 1 hour
Total time: about 1 hour 30 minutes

Variations

I sometimes use vanilla or spice cupcakes instead of chocolate for a different base.
I like to coordinate cupcake liners with my team’s colors.
For a smaller batch, I halve all the ingredients.
When short on time, I use a boxed cake mix and focus on the football frosting for a festive touch.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them—first chilling the frosted cupcakes to firm them up, then wrapping them tightly. They last in the freezer for up to 3 months. When I’m ready to enjoy them, I thaw them in the fridge overnight and bring them to room temperature before serving.

FAQs

What should I do if my frosting is too runny?

If the frosting turns out runny, I usually refrigerate it for about 20 minutes. This helps it firm up before piping.

Why did my cupcakes sink in the middle?

Cupcakes can sink if underbaked or if the leavening agents are old. I always double-check my oven temperature and use fresh baking soda.

How can I prevent dry cupcakes?

I measure my ingredients carefully and avoid overbaking. Using room temperature ingredients also helps keep the texture moist.

Can I leave out the espresso powder?

Yes, I sometimes skip the espresso powder. It enhances the chocolate flavor, but the cupcakes still taste great without it.

Can I freeze these cupcakes?

Absolutely. I freeze them after decorating, then thaw them in the fridge overnight. They taste just as delicious as fresh when brought back to room temperature.

Conclusion

I love how these homemade football cupcakes combine decadent chocolate flavor with playful decoration. They’re easy enough for any baker and sure to score big at my next game-day gathering. Baking them is always a highlight—and they never last long once served!