FOOTBALL CUPCAKE PULL-APARTS

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INGREDIENTS

1 

box Betty Crocker® SuperMoist® yellow cake mix

Water, 

vegetable oil and eggs called for on cake mix box

2 

containers (1 lb each) Betty Crocker® Rich & Creamy chocolate frosting

1/2 

cup candy-coated chocolate candies

1 

tube (4.25 oz) Betty Crocker® white decorating icing

DIRECTIONS

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolate candies. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football.