Serves: 18
Cooking Time: 26 min
Ingredients
- 1 (19.5-ounce) box chocolate cake mix, batter prepared according to package directions
- 1 (4.67-ounce) box chocolate mint candies, chopped
- 1 (16-ounce) can white frosting
- 1/2 teaspoon peppermint extract
- Green food color
- White decorating gel
- 18 chocolate-covered almonds
Instructions
- Preheat oven to 350°F. Line cupcake pans with paper liners.
- Add chopped chocolate mints to cake batter; mix well. Pour batter into the lined cups.
- Bake 26 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.
- In a medium bowl, combine frosting with peppermint extract and 8 to 10 drops green food color until desired shade of green (for grass). Frost cupcakes when cool.
- Using decorating gel, create yard lines by drawing two lines across each cupcake; add a number to each. Place a chocolate-covered almond between the two lines on each cupcake and draw football stitching lines on each. Serve, or keep loosely covered until ready to serve.
