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These Chocolate Cupcakes with Football Cake Pop Toppers start with a rich, moist chocolate cupcake, and they are covered with the fluffiest vanilla frosting. These football cake pops turn an ordinary cupcake into the perfect football themed treat.|The Crafting Foodie via OHMY-CREATIVE.COM
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Chocolate Cupcakes with Football Cake Pop Toppers

Cute football themed cupcakes decorated with a football cake pop!
Prep Time1 hr
Cook Time15 mins
Cooling Time30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: Cake Pops, campfire cupcakes, Football, Game Day
Servings: 18
Calories: 461kcal

Ingredients

CUPCAKES & CAKE POPS

  • 2 cups flour all-purpose
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil I used coconut oil, melted and cooled
  • 4 eggs large
  • ½ cup strong coffee warm
  • ¼ cup milk plus 2 tbs milk
  • 2 tsp vanilla extract I used vanilla bean paste

FROSTING

  • cups butter unsalted at room temperature
  • 3 cups confectioner's sugar
  • tsp vanilla extract
  • pinch salt
  • 1 tbs milk or cream

CAKE POPS

  • 8 oz dark chocolate chopped
  • 1 tbs vegetable shortening

Instructions

CUPCAKES

  • Preheat the oven to 350 degrees. Line a muffin tin with paper wrappers.
  • In a medium bowl, sift the flour, cocoa, baking soda, and salt.
  • In a large bowl, whisk the oil, sugar, oil, eggs, and coffee.
  • Slowly mix in the dry ingredients, and mix until just combined.
  • Fill each cup of the muffin tin about 2/3 full.
  • Bake for 14 to 16 minutes.
  • Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a cooling rack.

VANILLA FROSTING

  • Cream the butter and confectioner's sugar in the bowl of a mixer fitted with a paddle attachment.
  • Add the vanilla, salt, and milk. Mix until light and fluffy.
  • Set about a scant ¼ of the frosting aside for the cake pops.

FOOTBALL CAKE POPS

  • Once the cupcakes are completely cool, crumble 6 of the cupcakes into fine crumbs.
  • Mix in about 2 tbs of frosting. The resulting mix should be malleable and soft, like play-doh.
  • Using about 1 tsp of cake pop mix, form the cake pops into a football shape. Place on a parchment lined cookie sheet and chill for at least an hour.
  • When the cake pops are thoroughly chilled, melt the chopped chocolate and shortening.
  • Using a toothpick, dip the cake pops in the chocolate. Gently shake off extra chocolate. Place the cake pops back onto the cookie sheet and cool completely.
  • While the cake pops cool, frost the cupcakes.
  • Once the cake pops are completely cool, place the extra frosting in a piping bag and pipe the football details on each of the cake pops.
  • Tint any left over frosting green. Place in a piping bag, and pipe lines in the middle of the cupcake.
  • Finally, place one football cake pop on top of each cupcake.

Notes

Serves: 18 cupcakes and 18 cake pops
 
The cupcake batter will yield 24 cupcakes.
 
Six of the cupcakes are used for the cake pops, resulting in 18 cupcakes and 18 cake pops.

Nutrition

Calories: 461kcal | Carbohydrates: 62g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 406mg | Potassium: 207mg | Fiber: 3g | Sugar: 45g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg