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Mini Football Cakes (Cream-Filled Football Shaped Ring Dings) 

cream-filled mini football cakes on a green turf surface
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5 from 2 reviews

These chocolate mini-football cakes are the perfect dessert for tailgating and football-themed parties. Filled with fresh whipped cream and dipped in chocolate glaze, they're as delicious as they look!

Ingredients

Units Scale

FOR THE CHOCOLATE CAKE

  • 1 box chocolate cake mix (i.e. Devil’s Food)
  • 1 cup milk
  • 4 eggs
  • 1/2 cup oil

FOR THE WHIPPED CREAM FILLING

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 packet Whip It (or substitute any whipped cream stabilizer)
  • 1/2 teaspoon vanilla extract

FOR THE CHOCOLATE GLAZE & FOOTBALL DESIGN

  • 1/2 cup Dutch process cocoa powder
  • 1/2 cup refined coconut oil, melted
  • 3 cups powdered sugar
  • Pinch of salt
  • 1/2 cup warm water
  • White cooking icing

Instructions

  1. Preheat oven to 300 °F and spray a 12x16 baking pan with nonstick spray or line the bottom with parchment paper.
  2. Make cake batter according to box instructions, substituting milk for water and adding one extra egg. Pour the batter into the prepared pan and bake the cake for about 22-25 minutes or until a toothpick comes out clean. Let cool. 
  3. Make the stabilized whipped cream: in the bowl of a stand mixer with the whisk attachment, combine heavy cream, powdered sugar, Whip It, and vanilla extract. Whip on medium speed for about 5 minutes or until stiff peaks form.
  4. Cut footballs and fill with whipped cream: use a football cookie cutter (about 4 inches in diameter) to cut footballs out of the chocolate cake, flipping them over if needed so the top is smooth. Then, use a smaller football or circle cookie cutter (about 2 inches in diameter) to make an indent on top of each cake (pressing about ¾ of the way down, not all the way through). Use a spoon or small offset spatula to hollow out the center. Then, cut a thin slice (about ¼ inch thick) off the top of the hollowed-out center, and discard the rest of the inside of the cake, reserving just the thin top slice. Fill each mini cake with about 1-2 tablespoons of whipped cream and replace the top slice to conceal the filling. Refrigerate until well chilled.
  5. Make the chocolate glaze: combine all ingredients in a bowl and whisk until smooth. Adjust the consistency if necessary by adding more water to thin or more powdered sugar to thicken. 
  6. Coat the football mini cakes with chocolate glaze: working one at a time, place the mini cakes on a slotted spatula and hold over the bowl of glaze. Spoon the chocolate glaze over top until the top and sides are completely coated. Then transfer to a baking sheet lined with wax paper and place the tray in the refrigerator (uncovered) to allow the glaze to set (at least 1 hour). 
  7. Make the football design: use white icing to make two arcs around the pointed ends of the footballs. In the center, draw a short horizontal line and make a few hash marks through it to create "laces". Let the icing set before serving.

Notes

  • For a shortcut, you can skip the whipped cream filling. Cut football shapes out of the chocolate sheet cake and cover them with chocolate glaze. 

Find it online: https://butterandthyme.com/mini-football-cakes/