Autumn Leaves are coming. Maple syrup and candy.
Hot cocoa and smores.
But one of the great advantages of autumn is Pigskin and Football.
Little League, Junior Varsity, Varsity, College and the Pros.
Cheese Football by insidesocial
Wings by yumsugar
Chili by greatgamefood
Dark Chocolate Cupcakes with Peanut Butter Frosting
Football Field by dawnstephensbooks
Cupcakes and receipe by bakersroyale
Free Printable Football, Helmet & Autumn Cupcake Toppers Click Here
Dark Chocolate Cupcakes
Yields 12 Cupcakes
Preheat oven to 350 degrees.
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.
2. Whisk flour, baking soda, and baking powder in small bowl to combine.
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
4. Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5. Cool cupcakes to room temperature before icing, about 30 minutes.
Recipe adapted from Cook's Illustrated
Peanut Butter Frosting
1 cup confectioners' sugar
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Beat heavy cream with whisk attachment until soft peaks form. Set aside.
2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.
3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.
Recipe adapted from Ina Garten