Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- Chocolate frosting (for decorating)
- Green colored icing (or fondant for decorations)
- Edible soccer decorations (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix thoroughly.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients and mix until just combined.
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Fill each liner about two-thirds full with batter.
- Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, apply chocolate frosting on top of each cupcake and use green icing or fondant to create decorations.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These can also be made a day in advance; frost just before serving for freshness.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200 Kcal
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg