Chocolate Cupcakes with Chocolate Ganache Football

Football Cupcakes

Servings 12 cupcakes

Ingredients

  • For the cupcakes
  • 1 18.6 oz chocolate cake mix, prepared according to package instructions (I used Arrowhead Mills Organic)
  • For the chocolate ganache frosting
  • 16 ounces semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • For the buttercream frosting
  • 4 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 tablespoon heavy whipping cream plus more if icing is too thick
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.
  2. Prepare cake mix according to package instructions. I used 2 organic eggs, 1/2 cup olive oil and 1 cup almond milk for the Arrowhead Mills Chocolate Cake mix that I used. Fill cupcake liners with batter. I was able to make 12 cupcakes. Bake as directed. I baked them for about 23 minutes. Let cool.
  3. Meanwhile, make the ganache. Add chocolate chips to a large glass bowl (or any heat safe bowl). Place cream in a heavy saucepan and heat on medium high until it starts to bowl and bubble up. Once the bubbles have covered the top of the cream, remove from heat and immediately pour over chocolate chips. Then immediately cover bowl with plastic wrap. Let it sit for 20 minutes or until the chips are completely melted. Stir chocolate mixture until smooth. It will be soupy at first. Let it sit for another 20 minutes or until thick. You can put in the refrigerator for about 10 minutes to speed up the process. Once it's thick, pour into a pastry bag fitted with a 4B tip. Pipe the ganache in a zig-zag pattern to form the shape of a football.
  4. Meanwhile, make the buttercream. Place butter, sugar, cream and vanilla in a bowl and beat with an electric mixer until creamy. Pour into a pastry bag fitted with a #6 tip. Pipe a straight line across the top middle portion of the football. Then make four lines across to form the football laces. Serve immediately. Store them covered at room temperature for 24 hours or in the refrigerator for up to 3 days.