An Extreme Super Bowl Cupcake
1/4 c(2 ounces) unsalted butter, room temperature
1 c7 ounces) sugar
2 ozchocolate (you can use any plain chocolate that you like except white chocolate or candy melts.
2 largeeggs, room temperature
2 largeegg yolks, room temperature
1/2 c+ 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
2 tsppure vanilla extract
1/3 c(2 3/4 ounce) full-fat sour cream
1 c(5 ounces) all-purpose flour
1/2 tspbaking soda
1/2 c(2 ounces) cocoa powder (natural or dutched will both work with this recipe)
1/2 c(4 fluid ounces) room temperature water, measured in a liquid measuring cup
How to Make An Extreme Super Bowl Cupcake
- If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).
- After preparing the egg shells (removing the innards, soaking them in salt water, rinsing, and drying them off), you’ll need to dye them to look like footballs. Don’t try to dye them before preparing them or the dye will wash off in the prep process (spoken from experience).
- To make the eggs look like footballs, you’ll need:
brown food coloring
- When you submerge the egg in the dye, the dye won’t stick to the wax and you’ll be able to clearly see your lines.
- Tips for Creating Dark Brown Eggs:
Use more than 20 drops of dye (start there, but add more until you get a color you like).
- Use more than 1 teaspoon of vinegar. Start with a tablespoon and add more until you are happy with the result.
- Leave the egg shells in the dye for at least 3 minutes. I dipped some of mine for 5-10 minutes.
- Dip the egg shell a second time if it’s not dark enough after the first time.
- Don’t Fumble:
The hardest part of making football cupcake eggs is filling the football eggs with the correct amount of batter.
- If you fumble by filling an egg shell with too little batter, the cupcake football ends up as a sad half of a ball.
- But, if you overfill an egg shell, it overflows as it bakes onto the outside of the shell. When you peel the cake off the shell, the color comes off as well (very upsetting after you spend all of that time dying it).
- At this point you can use my cake batter or a fudge brownie mix. (your choice, if you use the mix follow directions on the box)
- Instructions for my cake recipe:
Preheat oven to 350 degrees.
- In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
- Melt the chocolate in the microwave or in a double boiler.
- Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
- Mix in eggs and egg yolks one at a time until just combined.
- Mix in oil, vanilla, and sour cream until just combined.
- Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl.
- Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
- Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
- Mix in water until just combined.
- Fill your eggs about/1/2 to 3/4 full with batter.
- Check for doneness at 23 minutes - a toothpick inserted into the center of a cupcake should come out clean.
- If they are not done, check again every three minutes until they are done.
- Place on a cooling rack or on the counter to cool to room temperature.
I hope these are a touchdown at your Super Bowl party!
If you use an egg scissors you can reattach the bottom shell to the egg.