Get ready to cheer on your favorite team with these Chocolate Football Cupcakes, a game day dessert that’s as fun as it is delicious. With a rich, fudgy chocolate base and festive football designs on top, these cupcakes are the ultimate way to celebrate football season. Whether you are hosting a Sunday watch party or planning a fantasy football draft night, they make the perfect sweet addition to your spread.
The cupcakes come together quickly with simple ingredients, making them an easy option for busy game days. Once baked, they’re topped with smooth chocolate frosting and decorated with white icing to create the classic football stitching. Not only do they taste amazing, but they also bring a playful, sports-inspired touch to your table that fans of all ages will love.
Serve these Chocolate Football Cupcakes alongside your favorite game day snacks like wings, nachos, and sliders for a crowd-pleasing lineup. They are portable, fun to eat, and guaranteed to score big with your family and friends. With minimal effort and maximum flavor, these cupcakes are the winning play for every football gathering this season.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup canola oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2/3 cup hot water
Chocolate Buttercream
- 1 cup unsalted butter
- 4 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 4 tbsp whipping cream
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make the perfect Double Chocolate Football Cupcakes
Preheat the oven to 350F degrees and a 12-cavity muffin pan with green cupcake liners.
In a large bowl whisk together the oil, sugar, egg, vanilla extract and milk and set aside.
In a separate large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together.
Once the batter is just about fully mixed, carefully pour in the hot water and whisk everything together until smooth.
Spoon the batter into the prepared cupcake pan, filling each about 1/2 full. You should end up with 12 cupcakes. If you get less, the cupcakes are too full.
Bake on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
Chocolate Buttercream
In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
Add in powdered sugar, vanilla extract and salt and beat until combined starting with the mixer on a low speed.
Remove about 1/4 cup to keep as your “white” frosting for the football threads. Continue to add milk and cocoa powder for your “brown” football frosting.
Turn the mixer down to low speed and beat in the whipping cream and cocoa powder. If cocoa powder is lumpy, be sure to sift the cocoa first.
How to store your Football Cupcakes
Make-ahead & Storage: Cupcakes are best if enjoyed the same day they’re made. Leftovers keep well in an airtight container at room temperature for 2-3 days, or in an airtight container in the fridge for 3-5 days.
If you’d like to make the cupcakes the day before, cool fully then store in an airtight container at room temperature. Make the frosting the day of.
Tools & Supplies for Making Football Cupcakes:
More for your Game Day menu
Double Chocolate Football Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup canola oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2/3 cup hot water
Chocolate Buttercream
- 1 cup unsalted butter
- 4 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 4 tbsp whipping cream
Instructions
Chocolate Cupcakes
- Preheat the oven to 350F degrees and a 12-cavity muffin pan with green cupcake liners.
- In a large bowl whisk together the oil, sugar, egg, vanilla extract and milk and set aside.1/4 cup canola oil, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 cup buttermilk
- In a separate large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt.1 cup all-purpose flour, 1/2 cup cocoa powder, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together.
- Once the batter is just about fully mixed, carefully pour in the hot water and whisk everything together until smooth.2/3 cup hot water
- Spoon the batter into the prepared cupcake pan, filling each about 1/2 full. You should end up with 12 cupcakes. If you get less, the cupcakes are too full.
- Bake on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
- Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
Chocolate Buttercream
- In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.1 cup unsalted butter
- Add in powdered sugar, vanilla extract and salt and beat until combined starting with the mixer on a low speed.4 1/2 cups powdered sugar, 2 tsp vanilla extract, 1/2 tsp salt
- Remove about 1/4 cup to keep as your "white" frosting for the football threads. Continue to add milk and cocoa powder for your "brown" football frosting.
- Turn the mixer down to low speed and beat in the whipping cream and cocoa powder. If cocoa powder is lumpy, be sure to sift the cocoa first.3/4 cup cocoa powder
Leave a Comment