football cupcake pull-aparts


1   box Betty Crocker® SuperMoist® yellow cake mix 
Water, vegetable oil and eggs called for on cake mix box
2   containers Betty Crocker® Rich & Creamy chocolate frosting(1 pound each)
1/2  cup candy-coated chocolate candies
1   tube Betty Crocker® white decorating icing (4.25 ounces)


1. Heat oven to 375 degrees F (350 degrees 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 23 full).
2. 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.
3. 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.

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