You want to know what I’ll be doing this Sunday at 3:30pm? I’ll be at the airport. I will be one of the few people in the whole world not watching the football game on Superbowl Sunday. But I’m okay with it. My Chargers didn’t make it (again) this year, and I’ll be coming home from visiting a friend that I’m super excited to see.
Buttercream & Frosting, Chocolate, Cookies, Cupcakes, Holidays
Superbowl Football CupcakesJanuary 30, 2012
What are you doing this Sunday? At 3:30pm PST? Watching the Superbowl? That’s what I thought.
And we all know it but don’t want to admit it, we don’t just watch the Superbowl for the football – It’s for the food, the gathering, the fun. If you’re having a party this weekend, then you’re definitely going to want to make a Superbowl-themed dessert. These football cupcakes are the perfect choice.
It’s a Chocolate Stout Cake, topped with Chocolate Buttercream and green shredded Coconut (to resemble grass), finished off with a homemade, football Chocolate Sugar Cookie.
Beer, chocolate, and football all in one cupcake. Yep, this is definitely it! Make these for Superbowl Sunday and they’ll be the hit of the party.
Superbowl Football Cupcakes
For Printable Recipe, Click here!
Makes: About 24 Cupcakes
1 ½ cups Stout Beer (I used Green Flash Double Stout)
2 cups Sugar
2 cups All Purpose Flour
½ cup Cocoa Powder (I used Valrhona)
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Salt
½ cup Milk
½ cup Olive Oil
2 tsp. Pure Vanilla Extract
3 cups (6 sticks) Unsalted Butter, at Room Temperature
6 cups Confectioners Sugar
1 teaspoon Salt
2 teaspoons Pure Vanilla Extract
1 cup Cocoa Powder (I used Valrhona)
Chocolate Sugar Cookies
½ cup (1 stick) Unsalted Butter, at Room Temperature
¾ cup Confectioners Sugar
½ teaspoon Pure Vanilla Extract
1 ¼ cups All Purpose Flour
¼ cup Cocoa Powder (I used Valrhona)
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup Shredded Coconut
A couple drops of Food Coloring
To make the chocolate cupcakes, preheat the oven the 350 degrees F. Line 2 cupcake pans with baking liners. Set aside.
In a small saucepan, heat up the stout beer until it reaches a boil. Remove from the heat and set aside.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla. With the mixer running on low, gradually add the dry ingredients until fully incorporated. Scrape down the sides of the bowl and add the stout beer; mix until the batter is smooth. The batter will be thinner.
Divide the batter between the prepared cupcake liners. Bake the cupcakes until a toothpick inserted into a couple cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for one minute and then transfer to a cooling rack to cool completely.
While the cupcakes are cooling, make the chocolate sugar cookies. Increase the oven heat to 400 degrees F. Line a baking sheet with parchment paper, set aside.
In the bowl of a stand mixer, cream together the butter and the confectioners sugar. Beat in the egg and the vanilla and mix to combine. Add the flour, cocoa powder, baking powder, and salt and beat until a thick dough has formed.
Lie out a piece of parchment paper and place the dough on top of the parchment paper. Place another piece of parchment paper on top and roll out the dough until it is ¼-inch thick. Transfer the rolled out dough to the freezer to firm up, about 10 minutes.
Peel off the top piece of parchment paper and using a small football cookie cutter (you can also use a small circle and bend it into a football shape), cut out the cookies and then carefully transfer them to the prepared baking sheet.
Bake the cookies until they have set, about 7 minutes. Allow the cookies to cool on the baking sheet for a couple minutes and then transfer to a cooling rack to cool completely.
While the cookies are cooling, make the chocolate buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioners sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the peppermint and whisk until the mixture is light and fluffy, about 5 minutes – you may need to stop the mixer and scrape down the sides of the bowl a couple times.
When the cookies have cooled, at this point you can either leave the cookies as is or decorate them with royal icing to make them look more like a football. My favorite royal icing recipe is from Sweet Sugar Belle. I recommend using her recipe as well. Set aside when finished with the cookies.
Before you assemble the cupcakes, dye the shredded coconut green. Place the coconut in a bowl and then sprinkle a little drops of food coloring on top. Stir until the food coloring has completely colored the coconut.
To assemble the cupcakes, place the buttercream in a piping bag fitted with a large round tip. Pipe a large dollop of buttercream on top of each cupcake. Place about 1 tablespoon of green coconut on top of the buttercream. Top each cupcake with a chocolate football cookie.
Cookie recipe adapted from The Sweet Adventures of Sugarbelle
Cupcake Inspiration from Mini Baker.