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Super Bowl Cupcakes

Super Bowl Cupcakes

A Sweet Treat for Someone Sweet


  • 2 Cups (380g) Granulated Sugar
  • 1 ¾ Cups (210g) All-Purpose Flour
  • ¾ Cup (63g) Cocoa Powder
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup (227g) Buttermilk
  • ½ Cup (100g) Botticelli Baking Extra Virgin Olive Oil
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 Cup (227g) Hot Coffee


  • 1 Tablespoon + 1 Teaspoon (14g) Meringue Powder
  • 1 ¾ Cups (227g) Powdered Sugar
  • 2 Tablespoons + 1 Teaspoon (38g) Water
  • 2 Cups (454g) Butter, Softened
  • Brown Food Coloring



To make the cupcakes:

Sift your dry ingredients into a large bowl. Mix in the buttermilk, oil, eggs & vanilla. Add in the hot coffee and mix until combined.

Portion into sprayed and lined cupcake pans (¾ full) and bake at 350°F until a toothpick inserted in the center comes out clean, about 20 minutes. Once done, let cool completely. 

To make your frosting:

Mix together the powdered sugar, meringue powder and water in the bowl of a stand mixer fitted with a paddle attachment. When the powdered sugar is incorporated, turn the mixer up to high and mix for a few minutes to make royal icing.

Add in the butter and mix on medium/high speed until light in color and smooth, about 10 minutes.

Add a small scoop of frosting to a bowl and mix in the brown food coloring with a spatula, one drop at a time, until the desired color is achieved. Add the brown frosting to a piping bag with a small round tip (Ateco #6) or snip off the end.

Add a small scoop of white frosting to another bag with a smaller round tip (Ateco #3) or snip off the end. Add the remaining white frosting to a bag with a large star tip (Wilton 1M).

Using an apple corer, remove the center of each cupcake and pipe on some frosting. Pipe the remaining white frosting on each cupcake in a swirl.

Pipe the brown frosting on each cupcake in the shape of a football and then use the white frosting with the small tip to pipe on the lines.

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