Description

Fun and festive chocolate cupcakes decorated like footballs, perfect for game-day celebrations such as the Super Bowl. Moist, rich chocolate cake topped with cocoa buttercream and vanilla laces make these a playful crowd-pleaser.

Ingredients

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 (for cupcakes)

1½ cups granulated sugar

2 large eggs, room temperature

1 cup unsalted butter, room temperature (for frosting)

2 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract (for frosting)

1–2 tablespoons milk, room temperature

½ cup unsweetened cocoa powder (for frosting)

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Instructions

Preheat oven to 350 °F and line two muffin tins with paper liners.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In another bowl, mix cocoa powder, espresso powder, and boiling water until smooth. Let cool to room temperature, then stir in sour cream and vanilla extract.
In a mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing after each addition.
Add dry ingredients in three parts, alternating with the cocoa mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter among cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
To make the frosting, beat the butter until smooth, about 5 minutes. Gradually add confectioners’ sugar, vanilla, and milk to desired consistency. Reserve ½ cup for decorating.
Mix cocoa powder into the remaining frosting. Pipe the chocolate frosting into football shapes and use the reserved vanilla frosting to draw the laces.

Notes

Refrigerate runny frosting for 20 minutes to firm it up before piping.
Check oven temperature and freshness of leavening agents to prevent sinking cupcakes.
Measure ingredients accurately and use room temperature ingredients to maintain moist texture.
Espresso powder is optional; enhances chocolate flavor but not essential.
Freeze decorated cupcakes for up to 3 months; thaw in fridge overnight before serving.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 25g
Sodium: 140mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg