Football season is almost here! Time for tailgating and football parties with friends and family! Make this Arkansas Razorbacks Hog Cupcake Recipe for your next Hog Party!
Arkansas Razorback Hog Cupcakes
This Arkansas Razorbacks Hog Cupcake Recipe will be a hit at your party to cheer on the Razorbacks! I am a born and raised Arkansas Fan so I am excited about this cupcake recipe! If you’re not a hog fan then you will still love these Double Chocolate Chip Chocolate Cupcakes! Make this recipe to support your favorite team this football season! Plus, here are even more Easy Dessert Recipes!
Arkansas Razorbacks Hog Cupcake Recipe
Double Chocolate Chip Chocolate Cupcakes
INGREDIENTS:
Cupcake Ingredients:
1 3/4 Cup Flour
2 Cups Sugar
1 Cup Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 Cup Whole Milk
1/2 Cup Oil
2 TSP Vanilla
1 Cup Boiling Water
1 Cup Chocolate chips
Frosting Ingredients:
1 Cup soft unsalted butter
4 + Cups powder sugar
4 TBSP heavy whipping cream
Red gel food coloring
Royal Icing Ingredients:
2 egg whites
1 Cup powder sugar
1/2 tsp cream of tartar
Red, white, and black gel food coloring
DIRECTIONS:
Cupcake Directions:
Preheat oven to 350 degrees.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
In a separate bowl add the eggs, whole milk, oil, and vanilla.
Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
Mix all together until fully incorporated.
Beat for 3 minutes on medium.
Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
The batter may be a little runny.
Add chocolate chips and mix well
-Scoop batter into cupcake paper liners until 3/4 full.
Bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool for 10 minutes.
Remove from cupcake tin and place on a wire rack to cool completely before frosting.
Frosting Directions:
Cream the butter and powder sugar until it looks light and creamy.
If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powder sugar 1/2 C at a time…. mix well.
Test to make sure that the frosting can make and hold a stiff peak.
Divide the frosting into two (2) bowls.
The first bowl add several drops of red gel food coloring, in the second bowl the frosting stays white.
If ready, scoop the frosting in the two colors, into one pastry bag with a big star tip.
(You will scoop in one color at a time on top of each other.)
Twist the open end of the pastry bag to push the frosting to the tip. Test this out to make sure that the two colors come to the tip at the same time before you frost the cupcakes.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Royal Icing Directions:
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
.
If icing is not stiff enough add 1/4 C powder sugar.
Spoon the icing into a bowl, take out 6 TBSP and put 2 TBSP into two bowl.
Add several drops of red gel food coloring in the large bowl of icing … stir well to mix the color.
In one of the bowls of 4 TBSP of icing add a couple of black gel food coloring… stir to mix well.
In the second bowl of the 2 TBSP of icing leave it white.
Arkansas Razorback:
Locate a picture of an Arkansas Razorback on Google… print the picture in color.
Tape this picture with small numerous Razorbacks on it to a cookie sheet.
Tape wax paper (covering the copies of the Razorbacks) to the cookie sheet .
Using a small pastry bag fill with the black royal icing and a #2 tip.
Start by outlining the Razorback first…. Fill in the Razorback with the red icing not filling in where special markings are printed.
Allow the red to dry for 30 minutes.
Outline the special markings of the Razorback in black…allow this to dry for another 30 minutes and then high light the eye and tooth in white.
Allow to dry for 5-10 hours.
Ensure the Razorbacks are dry, gently touch one of the images.
Cut the wax paper holding the completed Razorbacks into squares surrounding the image.
If the image is dry then peel off the wax paper from the back and place on the completed dry logo on the front of the frosted cupcake.
Arkansas Razorbacks Hog Cupcake Recipe!
Football season is almost here! Time for tailgating and football parties with friends and family! Make this Arkansas Razorbacks Hog Cupcake Recipe for your next Hog Party!
Ingredients
Cupcake Ingredients:
- 1 3/4 Cup Flour
- 2 Cups Sugar
- 1 Cup Cocoa
- 1 1/2 TSP Baking Soda
- 1 1/2 TSP Baking Powder
- 1 TSP Salt
- 2 Eggs
- 1 Cup Whole Milk
- 1/2 Cup Oil
- 2 TSP Vanilla
- 1 Cup Boiling Water
- 1 Cup Chocolate chips
Frosting Ingredients:
- 1 Cup soft unsalted butter
- 4 + Cups powder sugar
- 4 TBSP heavy whipping cream
- Red gel food coloring
Royal Icing Ingredients:
- 2 egg whites
- 1 Cup powder sugar
- 1/2 tsp cream of tartar
- Red, white, and black gel food coloring
Instructions
Cupcake Directions:
- Preheat oven to 350 degrees.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- In a separate bowl, add the eggs, whole milk, oil, and vanilla.
- Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
- Mix all together until fully incorporated.
- Beat for 3 minutes on medium.
- Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
- The batter may be a little runny.
- Add chocolate chips and mix well - Scoop batter into cupcake paper liners until 3/4 full.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Remove from cupcake tin and place on a wire rack to cool completely before frosting.
Frosting Directions:
- Cream the butter and powder sugar until it looks light and creamy.
- If it doesn't cream, add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar 1/2 C at a time.... mix well.
- Test to make sure that the frosting can make and hold a stiff peak.
- Divide the frosting into two (2) bowls.
- In the first bowl, add several drops of red gel food coloring. In the second bowl, the frosting stays white.
- If ready, scoop the frosting in the two colors, into one pastry bag with a big star tip.
- (You will scoop in one color at a time on top of each other.)
- Twist the open end of the pastry bag to push the frosting to the tip. Test this out to make sure that the two colors come to the tip at the same time before you frost the cupcakes.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Royal Icing Directions:
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring).
- If icing is not stiff enough add 1/4 C powder sugar.
- Spoon the icing into a bowl, take out 6 TBSP and put 2 TBSP into two bowls.
- Add several drops of red gel food coloring in the large bowl of icing ... stir well to mix the color.
- In one of the bowls of 4 TBSP of icing add a couple of black gel food coloring... stir to mix well.
- In the second bowl of the 2 TBSP of icing leave it white.
Arkansas Razorback:
- Locate a picture of an Arkansas Razorback on Google... print the picture in color.
- Tape this picture with small numerous Razorbacks on it to a cookie sheet.
- Tape wax paper (covering the copies of the Razorbacks) to the cookie sheet.
- Using a small pastry bag fill with the black royal icing and a #2 tip.
- Start by outlining the Razorback first... Fill in the Razorback with the red icing not filling in where special markings are printed.
- Allow the red to dry for 30 minutes.
- Outline the special markings of the Razorback in black...allow this to dry for another 30 minutes and then high light the eye and tooth in white.
- Allow to dry for 5-10 hours.
- Ensure the Razorbacks are dry, gently touch one of the images.
- Cut the wax paper holding the completed Razorbacks into squares surrounding the image.
- If the image is dry then peel off the wax paper from the back and place it on the completed dry logo on the front of the frosted cupcake.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 880Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 79mgSodium: 449mgCarbohydrates: 145gFiber: 3gSugar: 126gProtein: 6g
Also, be sure to check out this Crockpot Chocolate Bread Pudding Recipe that would make another great tailgating option for game season!
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