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Football Touchdown Cupcakes

Kick off the football championship with Football Touchdown Cupcakes. Rich chocolate cupcakes with green frosting, frosted almonds and a pretzel stick touchdown. Make this for the next game day party.
Course Dessert
Prep Time 1 hour
Cook Time 17 minutes
Total Time 1 hour 17 minutes
Servings 15
Author Jessica (swankyrecipes.com)

Ingredients

For the Cupcake

  • 3 ounces semi sweet baking chocolate , chopped
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup + 2 tablespoons canola oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 2 teaspoons pure vanilla extract

For the Frosting

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup shortening
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt + a pinch
  • 3 cups powdered (confectioners' sugar)
  • 1 + 1/2 teaspoons meringue powder
  • 1/8 cup whole milk or half & half
  • 1/4 teaspoon green food dye

For the Pretzel Field Goals

  • 60 Snyder’s of Hanover® Pretzels , Sticks
  • 1/2 cup powdered (confectioners' sugar)
  • 2 + 1/2 teaspoons water

For the Almond Footballs

  • 15 Emerald® Nuts , Almonds
  • 1/4 cup powdered (confectioners' sugar)
  • 2 - 2 1/2 teaspoons water

Instructions

For the Cupcakes

  • Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners and set aside. Heat water in microwave for 1 1/2 minutes. In a small bowl, combine chopped chocolate and cocoa powder then pour hot water over the top. Whisk until smooth and place in refrigerator for 20 minutes or place in the freezer for 10 minutes.
  • In a small bowl, combine oil, vinegar, eggs and vanilla extract then whisk for about 1 minutes.
  • In a separate medium bowl, combine bread flour, baking soda, salt and sugar then whisk to incorporate well.
  • Once chocolate has cooled, pour chocolate mixture into vinegar/egg mixture and mix well.
  • Pour chocolate and egg mixture into dry flour ingredients. Beat on low or whisk batter until it is smooth; about 1-2 minutes.
  • Pour chocolate batter into cupcake liners filling it about 3/4 full. Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

For the Frosting

  • In a stand mixer fitted with a paddle attachment, cream butter and shortening together until light and fluffy (about 3 minutes).
  • Pour in salt and vanilla extract while beating on low. Mix in powdered sugar. Turn mixer off and add the meringue powder. Mixture will be thick. Continue to mix until incorporated.
  • Slowly add milk and allow mixture to reform then turn it up to medium-high speed and beat frosting for 5-10 minutes, until light and fluffy. Add green food dye and beat well to combine.
  • Fill piping bag and pipe frosting onto cupcake.

For the Pretzel Touchdown

  • Chop 1/2 inch off 30 pretzel sticks, making them all the same size.
  • Chop 1/2 inch off 15 pretzel sticks, making them all the same size.
  • Chop just the tips off 15 pretzels. This will stick in the cupcake.
  • Mix confectioners' sugar and water in a small bowl. Mixture will be thick.
  • Lay a piece of wax paper down. Dip the ends of 30 pretzel sticks into the mixture. These will connect to the horizontal bar. Push them flush against the rod. Next, dip the slightly chopped end of the pretzel into the sugar glue. Connect it to the horizontal rod. This will form the touchdown goal. Allow to dry overnight.

For the Football Almonds

  • Mix confectioners' sugar and water in a small bowl. Stir to combine. Place into pipping bag with the smallest round tip available. Draw football lines on almonds.

To Assemble

  • Pip frosting onto cupcake. Stick end of pretzel into cupcake. Top with football almond.