This was a simple cake that came together very quickly. The green plate above holds nineteen cupcakes frosted with kelly green icing piped through a grass tip. The soccer candies are Wilton. The lettering is from fondant cut out with Wilton letter/number fondant cutters. Fondant lettering was chosen because it is hard to pipe lettering on frosting grass.
All dollar store paper goods, plus really nice soccer balls from Oriental Trading as a party favor. Five Below and Amazing Savings had real soccer balls for slightly more, about $5 each, but we went with these.
Chocolate Soccer Cupcakes
Makes 2 dozen. Cake is based on Zoe’s Chocolate Cake and Hershey’s Black Magic Cake–see here for my post about this. The Black Magic Cake, it turns out, it almost the same as Hershey’s Perfectly Chocolate Cake.
mix together the following dry ingredients in a large bowl until very evenly combined:
14 ounces sugar (2 cups)
8.25 ounces flour (about 1 1/2 plus 1/3 cups; I ran short on the all-purpose, and I used 4.5 ounces all-purpose mixed with 3.75 ounces bread flour–the texture was actually superior to how the cake usually comes out)
2 ounces cocoa (3/4 cup–I usually use Callebaut Dutch process, but I ran out and used Hershey’s and it was excellent)
3/4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
Make a well in the center of the well combined dry ingredients and add the following wet ingredients:
1 cup cold water
1 1/2 tsp. vanilla
1/2 cup oil
Stir together the liquid ingredients, gradually drawing in the flour mixture from the sides. Mix well until all the dry ingredients have been incorporated. Stir well to eliminate lumps. Dig down deep to the bottom the bowl to get the stray bits of dry ingredients. When the batter has been thoroughly combined (it will be a thick batter), add the hot coffee:
1 cup hot coffee (1 cup hot water and 1-2 tsp. coffee powder; I used two single serving packets of hazelnut coffee and it really added a special flavor. The hazelnut flavor was most obvious right after the cupcakes were baked, and it dissipated somewhat a day or so later. Still, highly recommended unless you have guests with nut allergies)
Thoroughly stir in the hot coffee. The batter will go from thick to quite thin. Evenly divide the batter between 24 cupcake liners in cupcake pans. Bake at 350 degree preheated oven for 20-25 minutes (22 minutes is about right).
Frosting (I doubled this but I had half leftover, so stick with the following amounts)
1 pound powdered sugar
7-8 ounces Crisco (1 stick)
2 Tbl. water
Kelly Green food coloring (1/4 tsp. or more, as needed, will darken as it sits)
Combine the above until light and fluffy. Use a grass tip to pipe on the cupcakes. Top with Wilton soccer candies.