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Okay Soccer Fans, here’s a fun treat for you! These chocolate soccer cupcakes are one of the easiest recipes I make and they are so tasty! The batter is super thick, so if you use an ice cream scoop to fill each cupcake liner, you’ll do just fine.
What you need to make the Chocolate Soccer Cupcakes
For the icing, you will need green and black coloring and a few decorating bags along with Wilton tip number 21 and some couplers. The icing is a delicious buttercream that is also very easy to make. It has a thick consistency which makes it one of my favorites for decorating cupcakes!
You will need more green icing than black and white. Once you have made the icing, separate about 1/2 out for the green and 1/4 for the black and 1/4 for the white. Start with the Wilton star tip 21 on the black icing bag and fill in the middle of a cupcake, creating a small black pentagon in the center. Repeat this on 6 other cupcakes (just starting with the center).
Then clean and change the tip and put it on the bag of white icing and create 5 filled in sections that look like pentagons around the black one in the center.
Clean and change the tip again and fill in what you can on the remainder of the cupcakes with black (you might just get the top of a pentagon around the white ones). You can also use this black icing to draw on the Oreo cookie half.
Take one side off of an Oreo cookie and use the black icing to draw a dot in the center and then 5 dots around the edge.
Next, change and clean the tip and put it on the green icing bag. Starting in the center of the remaining cupcakes, fill in the entire top of the cupcake with stars. Also fill in the edge of the soccer balls with green to resemble grass.
Finally, take the Oreo cookie soccer balls and place them standing up in the center of the green topped cupcakes.
Voila! Cute Soccer Ball Cupcakes that everyone will fight over at game time!
Here’s the recipe:
SUPER EASY CHOCOLATE SOCCER CUPCAKES
Makes 1 Dozen Cupcakes
INGREDIENTS
2/3 cup salted butter at room temperature (unsalted butter is fine, just add a pinch of salt to recipe)
3/4 cup sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsweetened cocoa powder (I use Hershey’s)
For Icing
3/4 cup salted butter at room temperature (unsalted is fine)
1 teaspoon vanilla extract
3 1/4 cups confectioners’ sugar, sifted
DIRECTIONS:
Preheat oven to 375 degrees. Line cupcake pan with paper liners and spray with Pam spray. Put the butter and sugar in a large bowl. Crack in the eggs. Add the vanilla extract. Sift in the flour, baking powder, cocoa powder and salt (if using unsalted butter).
Beat the ingredients together using a hand mixer. Use an ice cream scoop to divide the batter into the liners. Bake for 15 to 20 minutes (checking them with a toothpick or sharp knife after 15 minutes). When they are done, remove them from the pan and cool on a rack or plate.
For the icing, put the butter in a bowl and beat with a mixer until more creamy. Sift in the powdered sugar a cup at a time and add the vanilla. Continue to beat until the ingredients become blended and whipped. Follow the directions above to separate out the icing to color it for the cupcakes.
You can store these in an air tight container overnight. They are delicious the next day!
I hope you enjoyed this article about how to make yummy chocolate soccer cupcakes! If you would like new recipes delivered to your inbox, please click here or visit Facebook and make sure to Like our page. Feel free to send us your requests for cupcake design ideas on Facebook! We have giveaways and new yummy recipes coming out all the time!
ENJOY!
Mandy Gatlin XOXO