Recipe courtesy of Karen Tack for Food Network Kitchen

Mini Cupcakes with Almond Footballs

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  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 24 mini cupcakes
Green food coloring transforms sweetened shredded coconut into edible turf for these spirited two-bite treats.



  1. Line two 24-cup mini-muffin pans with paper liners. Prepare the chocolate cake mix as the label directs; divide the batter among the mini-muffin cups, filling them halfway. Bake at 350˚ F until a toothpick inserted into the center of a cupcake comes out clean, 11 to 14 minutes. Transfer the cupcakes to a rack and let cool.
  2. Top the cupcakes with vanilla frosting tinted with green food coloring. Mix the shredded coconut with 2 teaspoons warm water and a few drops of green food coloring; sprinkle on top of the cupcakes.
  3. Top each cupcake with a chocolate–covered almond, then pipe on laces with the vanilla frosting.