When it’s game day, you want treats that score big with the crowd! These Football Peanut Butter Chocolate Cupcakes are the perfect addition to your snack table. Soft and airy peanut butter cupcakes are crowned with velvety chocolate frosting and decorated with playful football-inspired designs, making them perfect for any game day celebration.
Ingredients You Will Need
For the Cupcakes
- Dry ingredients: all-purpose flour, baking powder, baking soda.
- Wet ingredients: unsalted butter, brown sugar, peanut butter, eggs, milk, sour cream, vanilla extract.
For the Frosting
- Base ingredients: unsalted butter, powdered sugar, vanilla extract.
- Chocolate additions: cocoa powder, semi-sweet chocolate chips.
- Adjustments: milk for consistency.
Cupcake Hacks for Common Problems
Dry Cupcakes:
- Double-check your measurements, especially for the flour. Too much flour can lead to dryness.
- Don’t overbake! Start checking for doneness at the 16-minute mark.
Runny Frosting:
- If your frosting feels too soft, place it in the refrigerator for 10–15 minutes to help it firm up.
- Add a bit more powdered sugar to thicken it if needed.
Uneven Cupcake Sizes:
- Use an ice cream scoop to evenly portion the batter into cupcake liners.
Pro Tips for Football Designs
- Football Colors: For extra detail, tint a small portion of frosting green to pipe “grass” under the football cupcakes.
- Quick Stitches Hack: If piping the stitches seems tricky, use white candy melts or edible markers for a simple alternative.
- Get Creative: Instead of footballs, pipe the logo or initials of your favorite team for a personalized touch.
Craving more sweet inspiration after these Football Peanut Butter Chocolate Cupcakes? Dive into my collection of must-try cake recipes! From the bright and tangy Lemon Cake to the indulgent Chocolate Banana Bread and the refreshing Orange Cake, there’s a flavor to match every mood and celebration.
DIY Alternative to Piping Bags
No piping bag? No problem! Just use a resealable plastic bag and snip off a corner.. This quick and easy substitute works perfectly for decorating your cupcakes with clean and precise designs.
Football Peanut Butter Chocolate Cupcakes
These cupcakes are a touchdown of flavor. The moist, nutty peanut butter base pairs perfectly with the rich, creamy chocolate frosting, delivering a delightful balance of sweet and savory in every bite.
Ingredients
Cupcake Ingredients:
- 1 ⅓ cups all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- 6 Tbsp unsalted butter, room temperature
- ¾ cup brown sugar
- ½ cup peanut butter
- 2 eggs
- ⅓ cup milk
- ¼ cup sour cream
- 1 tsp vanilla extract
Frosting Ingredients:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ¼ cup semi-sweet chocolate chips, roughly chopped
- 1 tsp vanilla extract
- Milk (added as needed for consistency)
Instructions
For the Cupcakes:
- Preheat your oven to 350°F. Line a 12-cup cupcake pan with liners and set it aside.
- In a small bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Mix the vanilla extract into the milk and set aside.
- In a large mixing bowl, use an electric mixer to beat the butter until creamy and smooth.
- Gradually add the brown sugar and eggs to the butter. Beat until fully combined, scraping down the sides as needed.
- Add the peanut butter and sour cream, then beat until smooth and creamy.
- With the mixer on low, alternate adding the dry ingredients and the milk mixture to the bowl. Mix until just combined. Increase speed and beat until the batter is fluffy.
- Spoon the batter evenly into the prepared liners, filling each about ¾ full.
- Bake for 17–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack.
For the Frosting:
- In the bowl of an electric mixer, beat the butter until creamy (about 1 minute).
- Slowly mix in powdered sugar and vanilla extract until combined.
- Gradually add milk, a tablespoon at a time, until you reach the desired consistency.
- Reserve about ¼ cup of the frosting in a piping bag with a small round tip for the football stitching.
- To the remaining frosting, add cocoa powder and chopped chocolate chips. Beat until smooth.
- Transfer the chocolate frosting to a piping bag with a large round tip. Pipe swirls onto the cooled cupcakes. Use the reserved white frosting to pipe football stitching patterns on top.
Nutrition
Calories: 408kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 223mgPotassium: 153mgFiber: 2gSugar: 37gVitamin A: 481IUVitamin C: 0.04mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
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