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Truffle Football Cupcakes

 Truffle Football Cupcakes
The luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray and they also make snappy footballs to top cupcakes for a tailgate party or any gathering to cheer on your favorite team. —Kim Barker, Richmond, Texas
18 ServingsPrep: 25 min. + standing


  • 3 ounces white candy coating, coarsely chopped, divided
  • 2/3 cup creamy peanut butter
  • 1/2 cup confectioners' sugar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2/3 cup crushed granola cereal with oats and honey
  • 6 ounces semisweet chocolate, chopped
  • 2 tablespoons shortening
  • 2 cans (16 ounces each) vanilla frosting, divided
  • Green paste food coloring
  • 36 cupcakes of your choice


  • In a microwave, melt white candy coating at 70% power for 1 minute;
  • stir. Microwave at additional 10- to 20-second intervals, stirring
  • until smooth. Stir in peanut butter until smooth. Add the
  • confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or
  • until easy to handle.
  • Shape into 1-in. balls; form each ball into football shape and set
  • aside. In a microwave, melt chocolate and shortening; stir until
  • smooth. Dip footballs in chocolate; allow excess to drip off. Place
  • on a wire rack over waxed paper; let stand until set, about 30
  • minutes.
  • Pipe frosting laces onto footballs. Tint remaining frosting green.
  • Using a #233 or #234 tip, pipe grass over cupcakes. Just before

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Truffle Football Cupcakes (continued)

Directions (continued)

  • serving, insert a toothpick into each football. Insert toothpick
  • into cupcake to position football. Yield: 3 dozen.