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Mini Chocolate Football Cupcakes

Feb 2, 2016 | Cakes, Minis

Mini Chocolate Football Cupcakes (GF, NF, DF option)I’m doing a nutrition challenge at my gym. You get points for having clean eating logs, working out, meeting your pre-set goals, and you lose points for cheating on things like alcohol and non-approved food. We get three “cheats” a week, and it’s been getting a little stressful trying to decide how to use them. Wine at lunch with my boss is a no-brainer. I can’t tell him no! A featured basil and blueberry bourbon martini at a Houston Food Blogger Collective dinner? Uh, hell yeah! Tortilla chips while watching the Superbowl? I wonder if a whole bowl counts as only one cheat…

Ok, so maybe it’s not hard to decide how I want to use my cheats. But at least on Superbowl Sunday with my non-approved tortilla chips in one hand and alcoholic, gluten-free beer in the other hand, I can be safe with one of these chocolate football cupcakes. Gluten-free, grain-free, naturally-sweetened with honey and maple syrup — No cheats!!  It’s the exact cupcake your ancestors would have made if they were trying to win a nutrition challenge during the Superbowl.

A couple notes on making these cupcakes.

  • There are several different sizes of mini muffin liners. While we all may have the same Wilton muffin pan, the size of your liner will change the number of cupcakes you get out of this recipe. You might want to be conservative with the size of your frosting footballs if you end up making over 20 mini cupcakes.
  • This recipe is a half of this recipe, which was adapted from The Spunky Coconut.
  • For a dairy-free frosting option, use organic palm shortening. (I love Nutiva from Whole Foods.)
  • If you make cupcakes more than once a year (especially mini cupcakes), I seriously recommend buying Wilton’s Perfect Fill tip. It’s so much easier and cleaner and scooping batter into each little cupcake well. (I bought mine at Michael’s.)

Wilton Perfect Fill tip

Mini Chocolate Football Cupcakes
Recipe Type: Desserts
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 18-24
Perfect for football Sunday, these cute little chocolatey cupcakes are easy to make and decorate, not to mention delicious!
Ingredients
  • For the Cupcakes:
  • 6 tablespoons cocoa powder
  • 2 tablespoons plus 2 teaspoons coconut flour
  • 2 tablespoons plus 2 teaspoons tapioca starch (or arrowroot)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 3 eggs (room temperature)
  • 1/4 cup applesauce (unsweetened)
  • 6 tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons melted coconut oil
  • For the Frosting:
  • 1 cup unsalted grass-fed butter (cool, room temperature)
  • 3/4 cup Grade B maple syrup
  • 1/4 cup arrowroot starch
  • 1/2 cup cocoa powder
  • 1 tablespoon coconut flour
Instructions
For the Cupcakes:
  1. Preheat your oven to 325 and line your mini muffin pan with liners.
  2. In a medium sized mixing bowl, whisk together the dry ingredients.
  3. In a large mixing bowl, combine the wet ingredients adding the melted coconut oil last.
  4. Add the dry ingredients to the wet, and mix until well combined.
  5. Squirt or scoop the batter into each lined cupcake well, and bake for 17 minutes or until toothpick comes out clean. Wait until completely cool before decorating.
For the Frosting:
  1. In the bowl of a stand-up mixer (or large mixing bowl if using a hand mixer), beat the butter until fluffy.
  2. Add the maple syrup and arrowroot and beat until well combine and fluffy again.
  3. Reserve 2 tablespoons of the frosting in a ziploc bag or pastry bag fitted with a tiny round piping tip.
  4. Add to the bowl the cocoa powder and coconut flour and beat again until combined and fluffy, scraping down the sides of the bowl so everything is fully incorporated.
To assemble:
  1. Scoop the chocolate frosting into a pastry bag fitted with a large round tip or a ziploc bag, then snip a 1/2″ hole off the tip.
  2. Swirl the frosting on top of the cupcake in a half-football like shape. Repeat for the rest of the cupcakes.
  3. If you placed the reserved frosting in a ziploc, snip a very small hole in the corner. Pipe the white frosting onto the side of the football as shown in the photos. Be sure to work quickly, as the small amount of frosting will get warm in your hand while decorating, making the frosting like melted butter! Place in fridge to firm back up if this happens.
  4. Store in refrigerator, but remove at least 20 minutes before serving.

Mini Chocolate Football Cupcakes (GF, NF, DF option)

 

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