FOOTBALL CUP CAKES RECIPES

Steps:

• Preheat oven to 350°. Line a 9" round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
• In another large bowl whisk together buttermilk, oil, eggs, and vanilla. Add dry ingredients and mix just until combined, then add boiling water. 
• Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then invert onto a wire rack and let cool completely. 
• Meanwhile, make buttercream: In a large bowl using a hand mixer, beat butter until smooth. Add powdered sugar and beat until no lumps remain. Add heavy cream, vanilla, and salt and beat until combined. 
• Reserve 1 cup of buttercream and set aside. To remaining buttercream add cocoa powder and beat until combined. 
• Assemble cake: Using a serrated knife, mark a line down center of cake. Cut 3/4" away from the mark on both sides, removing the center completely. Save for another use or eat now! Sandwich the two halves together by frosting the cut sides with chocolate buttercream and pushing together. 
• Frost outside of cake with chocolate frosting and smooth with an offset spatula. 
• Place white buttercream in a piping bag and pipe lines and laces on cake.

Steps:

• Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight.
• Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes.
• To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football.
• Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries.