#67 Superbowl/Football Themed Chocolate Cupcakes

I like football, I really do. My problem is that I need someone to say “Hey, lets go watch the Raiders game” otherwise I’m not going to watch it. I make an effort to watch College Football, particularly USC, but I’m not so great at watching the NFL. Maybe it is because I can relate more to College Football, who knows but there is just something less exciting about the NFL to me.

Anyways, even though I’m not a crazy NFL fan, I was born into a Raiders family so that is just who I root for. It’s kind of like being raised a certain religion; I was raised to worship the Raiders and the USC Trojans.

Since the Raider’s didn’t make it to the Superbowl, my second option was to root for another California team to make it. That didn’t happen either. Now it’s between the Giants and the Patriots, and I frankly don’t really like either of them.

Instead of deciding which non-california team I should care about, I made some ridiculously delicious Football Cupcakes that will be festive regardless of which team you may support, yay!

I know I could have done an adorable little grassy patch on top of this cupcake and topped it with a fondant little football or a helmet, but I am not a fan of fondant. Why put something on a delicious cupcake that tastes like crap? I just don’t get it at all. Say no to fondant!

Besides, this is rustic.  Rustic tastes better. Rustic feels better. Rustic sounds better.

This recipe is from the New York famous Magnolia Bakery. They put out a cookbook with their recipes, which I question how true to the real thing they are, but they’re fabulous. The cake itself isn’t very sweet. Yeah, I ate a cupcake without frosting. This frosting is so beautifully silky and chocolatey, I just wanted to slather it on everything. On its own, the frosting is pretty sweet but combined with the cake, it matches up together perfectly.  Then I ate another cupcake with frosting and I’ll probably have another one later on this evening. The life of a sugar addict/food blogger; when eating 3 cupcakes in a 2 hour period is considered acceptable.

How amazing does that batter look?

Don’t have Buttermilk? Neither do I, ever. At my store, the smallest size of buttermilk you can get is too much for me. This is a buttermilk substitute that I have used time and time again and it has yet to fail me. Take 1 cup of milk and add 1 tablespoon of White Vinegar to it and let it set for 5 minutes, then it’s ready to use. Beware, it will be a little chunky, don’t worry.

Enjoy!

Madeline