Football Cupcakes

These are perfect for your hungry Super Bowl crowd!

Football Cupcakes

These game day cakes are made up of a simple chocolate cupcake with chocolate frosting and gingerbread cookie footballs on top! 

Simple Chocolate Cupcakes


  • 2 cups all-purpose gluten free flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsweetened cocoa
  • 1 cup vegetable oil
  • 1 1/2 cups hot water
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350. Mix everything together in a large bowl on medium-high speed until you get a thin batter.
  2. Line cupcake tin with 24 paper liners. Pour the batter into each liner, filling it 3/4 full.
  3. Bake at 350 for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  4. Cool cupcakes on a wire rack before frosting.

Chocolate Frosting 


  • 1/2 cup softened vegan butter
  • 6 tablespoons unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4-6 tablespoons coconut or almond milk
  1. Mix softened butter and cocoa powder together until it has becomes a thick brown paste.
  2. Add the powdered sugar, vanilla, and milk to the butter mixture and beat until all ingredients are incorporated and smooth.
  3. Add more milk if the frosting is too thick. The frosting should be creamy enough so that it can be piped out easily onto the cupcakes.
  4. Pipe about 3 tablespoons worth of frosting onto each cupcake. Set aside.

Gingerbread Football Cookies


  • 1/2 cup softened vegan butter
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg yolk
  • 2 cups sifted all-purpose gluten free flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon ground nutmeg
  1. In a large bowl, cream together the vegan butter and sugar until smooth. Stir in molasses and egg yolk. Combine the gf flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover and chill for at least one hour.
  2. Preheat the oven to 350 degrees. On a lightly floured surface, roll the dough out to a 1/4″ thickness. Cut into 1-2 inch football shapes. (All you need is 24 football shaped cookies, you can use the rest of the dough for whatever you’d like- or freeze the dough and reuse for a later date).Place the cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 8-10 minutes at 350, until firm. Remove from cookie sheets and cool on wire racks.
  4. Use your favorite royal icing recipe and pipe laces across your gingerbread football cookies.
  5. Color some shredded coconut with green food coloring for “grass”. Top each Football Themed Cupcake with some “grass” and a Gingerbread Football Cookie.
  6. Present them at half-time and TOUCHDOWN YOU!


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