Truffle Football Cupcakes
TOTAL TIME: Prep: 25 min. + standing
YIELD: 3 dozen.
These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. —Kim Barker, Richmond, Texas
Ingredients
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3 ounces white candy coating, coarsely chopped, divided
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2/3 cup creamy peanut butter
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1/2 cup confectioners' sugar
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3 teaspoons vanilla extract
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2/3 cup crushed granola cereal with oats and honey
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6 ounces semisweet chocolate, chopped
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2 tablespoons shortening
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2 cans (16 ounces each) vanilla frosting, divided
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Green paste food coloring
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36 cupcakes of your choice
Directions
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1.
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.
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2.
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.
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3.
Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.
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