
Yields:
18 serving(s)
Prep Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
419
Super Bowl spreads are often dominated by savory choices: game day snacks like pigs in a blanket and party dips, and apps like classic buffalo wings and nachos. Add a touch of sweet to your savory spread with these festive (and adorable) football cupcakes. With a chocolate cupcake base, green buttercream (for the grass, of course), and chocolate-covered strawberries, these sweet treats will win your game day spread, no matter how your team is doing.
The footballs.
Many recipes for football cupcakes create the shape with piped icing, but we decided to switch it up by adding another one of our favorite desserts onto these cupcakes; who doesn't love a two-in-one treat? Chocolate-covered strawberries piped with icing create our footballs that sit on top of bright green piped buttercream frosting. So simple to create, you don't need to have mad frosting skills to make these mini footballs.
Cupcake and icing variations.
The only real requirement to these cupcakes are the strawberry footballs—the rest is up to you. Not a chocolate fan? Feel free to switch it out for your preferred box mix or favoritecupcake recipe (our vanilla cupcake would be a classic choice if that's more your thing). If you don't like buttercream, feel free to swap it for the cream cheese icing in our red velvet cupcakes recipe.
Looking for more Super Bowl desserts? Try our festive football cookies, football brownies and fantasy fudge (if you need to take a break from footballs).
If you're looking to stay on-theme, we've got plenty of savory showstoppers for you too: our football field dip and pigskin in a blanket are winners at every game day celebration.
Made these? Let us know how it went in the comments below!
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Ingredients
- 1
box chocolate cake mix, plus ingredients called for on box
- 1 cup
(2 sticks) butter, softened
- 4 cups
powdered sugar
- 1 tsp.
pure vanilla extract
- 3 Tbsp.
heavy cream
Pinch kosher salt
Green food coloring
- 18
strawberries
- 1 1/2 cups
semisweet chocolate chips, melted
- 2/3 cup
powdered sugar
- 3 1/2 tsp.
milk
Directions
- Step 1Preheat oven to 350° and line 2 muffin tins with cupcake liners. Prepare cake mix according to box directions and divide batter between cupcake liners. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.
- Step 2Make buttercream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Add green food coloring and mix until desired color is reached. Transfer to a piping bag fitted with a star tip.
- Step 3Line a small baking sheet with parchment paper. Dip each strawberry to coat entirely with chocolate, then place on prepared baking sheet. Refrigerate until chocolate is set, 10 minutes.
- Step 4Meanwhile, making icing: In a small bowl, stir together powdered sugar and milk until thoroughly combined. Place icing into a piping bag or resealable plastic bag fitted with a small circular piping tip. When chocolate on strawberries has hardened, pipe laces on strawberries.
- Step 5To assemble cupcakes: pipe "grass" onto cupcakes and top with strawberry footballs.
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