For someone that really isn’t affected by football, these cupcakes impact me deeply.
Or maybe it’s the double chocolate that impacts me?
Or maybe it’s the fluffy frosting on top?
Either way, it’s definitely not the football game on the tv! But who needs that football when you have these cupcakes sitting in front of you!?
Cupcakes have to be one of my favorite desserts because they are just so stinkin’ cute! Like a mini cake but so much better!
Reasons Cupcakes Are Better Than Cakes:
- They’re single-serving
- They’re handheld, so no silverware required
- You don’t have to share with anyone
- They’re easier to transport
- No one is going to eat your cupcake
- They’re adorable
- Better cake to frosting ratio
- You literally get to eat the whole thing
I mean, honestly, the list is endless but I’m sure you’re ready to get to the recipe by now!
For added cuteness, I used cupcake liners to match one of the team’s colors! How fun is that? Gosh, I love these cupcakes!
1 cup of flour
1 cup of sugar
6 tablespoons of cocoa powder
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1/4 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 cup of flavorless oil
1 teaspoon of vanilla
6 tablespoons of Greek yogurt
6 tablespoons of water
2 sticks of room temperature butter
2 cups of powdered sugar
1/3 cup of cocoa powder
1 teaspoon of vanilla
1/4 cup of heavy cream
A pinch of salt
A tub of store-bought vanilla icing, optional
Preheat the oven to 350 degrees. Line a cupcake tin with liners and set it aside.
In a bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
In a large measuring cup, measure out flavorless oil. Crack the egg into the measuring cup, along with vanilla, and whisk lightly to break up the egg. Add to dry ingredients.
Add Greek yogurt and water to the dry ingredients. Gently mix until just combined.
Using a medium cookie scoop fill the cupcakes until they are about 2/3’s of the way full.
Place into the oven for about 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Set aside to cool.
To make the frosting, place butter in the bowl of a stand mixer with the whisk attachment. Beat the butter on a medium-high speed until light and fluffy, about 2-3 minutes.
While the butter is whipping up, gently sift together powdered sugar, cocoa powder, and salt.
When the butter is fluffy, add in the powdered sugar mixture a 1/3 of a cup at a time until fully incorporated.
Add in vanilla and heavy cream.
Whip for another 2-3 minutes to create a creamy, fluffy buttercream!
Place frosting in a piping bag and cut off the tip so you can a hole the size of a chickpea or about 1/4 inch.
Pipe the icing on the cupcake using an up and down motion, starting smaller and then getting bigger in the middle and then smaller again. I try to make it in about 5 rows to help me make the most symmetrical footballs.
Then, using a piping bag filled with any store-bought vanilla frosting, pipe the stitching of the football. Make one long horizontal line, followed by four vertical smaller lines.
Or if you’re not into football, just dollop a bit of frosting on the top, add some sprinkles, and call it a day!
How fun are these cupcakes?! I love how cute and fun they are without being that complicated! You don’t need any fancy piping tips, not a lot of frosting skills, and they still come out looking impressive! Plus, how could anything with double chocolate come out bad?!