Football Cupcake Pull-Aparts

Team up cupcakes to create a winning play with a football party cake. MORE+ LESS-

By Betty Crocker Kitchens

May 5, 2016

Ingredients

box Betty Crocker™ Super Moist™ yellow or devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

containers Betty Crocker™ Rich & Creamy chocolate frosting

1/2

cup M&M's™ chocolate candies

tube (4.25 oz) Betty Crocker™ white decorating icing

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2

Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3

Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative boarder with M&M's™ chocolate candies. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football. Store loosely covered.

Get in the team spirit! Use candy-coated chocolate candies that match your team colors.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.