Are you ready for some football? Whether it’s preseason, regular season, playoffs, or the Super Bowl, there’s always an excuse to party if you like the sport. These cupcakes are an easy dessert idea. They are simple chocolate cupcakes with chocolate frosting but piped and striped to resemble footballs. You can obviously just pipe them any way you want off-season.

Makes 24 cupcakes


Chocolate Cupcakes

  • 2 cups (260 grams) all-purpose flour
  • 2 cups (396 grams) granulated sugar
  • 1 cup (112 grams) cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240 grams) whole milk
  • 1 cup (236 grams) warm water
  • ½ cup (120 grams) vegetable oil
  • 2 eggs (100 grams)
  • 1 teaspoon vanilla

Chocolate American Buttercream

  • 24 tablespoons (338 grams) unsalted buttercream, softened
  • 2 ½ cups (240 grams) confectioners’ sugar
  • 1 cup (101 grams) cocoa powder
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon expresso powder
  • 4 tablespoons cold heavy cream


  • White chocolate (optional)


Make the Cupcakes

1. Preheat the oven to 350˚F. Line cupcake pans with liners and set aside.

2. In the bowl fitted for an electric mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt and mix on low to combine.

3. In a large measuring cup, add the balance of ingredients, whisk to combine and add to the flour mixture. Mix on medium-low speed until just combined, scraping down the sides of the bowl as needed.

4. Evenly distribute the batter between the prepared cupcake wrappers and bake for approximately 15 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Make the Buttercream

5. In a bowl fitted for an electric mixer, add the butter and sift the confectioners’ sugar and cocoa on top. Using the paddle attachment, mix on low until combined.

6. Add the vanilla extract and teaspoon salt, turn the speed up to medium-high and beat until light and fluffy, 5 to 6 minutes.

7. Scrape down the sides of the bowl, turn the mixer to low and slowly drizzle the heavy cream into the bowl. Once incorporated, turn to medium-high and whip until fluffy

Assemble the Cupcakes

8. Fill a piping bag fitted with a star tip with the buttercream. Starting at one end, pipe a long ribbon vertically up and down the cupcakes, making sure the centers are longer to resemble a football shape. Place in the refrigerator to set up while you make the laces.

9. Melt the chocolate in the microwave using 20-second bursts. Fill a piping bag fitted with a small round tip and pipe horizontal lines with three shorter vertical lines going across to resemble laces on sheet pan lined with parchment paper. Pipe out at least 24. Place in the freezer until set.

10. Once set, quickly move the chilled laces to the top of the cupcakes. For a neater look, trim the edges before placing on top. Serve immediately or refrigerate until ready to serve, allowing for time to come back to room temperature. Leftovers can be stored in the refrigerator for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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