Soccer Ball Cupcake Cake

Ingredients:

Cupcakes

• 2 and 1/3 cups premium flour
• 2 cups granulated sugar
• 2/3 cup cocoa powder
• 1.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 3/4 cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs, lightly beaten
• Special equipment: a pastry bag with a plain tip of 1 cm in diameter.

Glaze

• 1 tbsp instant espresso or coffee powder
• 330 g (1.5 cups) unsalted butter, room temperature
• 2 packages of powdered sugar (450 g each)
• 1 tsp vanilla extract
• 0.5 - 3/4 cup milk
• 1/3 cup cocoa powder
• Green-coated chocolate candies, such as M&Ms, for garnish, optional

Preparation:

1. Preheat oven to 175°C. Line two cupcake tins (12 each) with paper liners.
2. Cupcakes:
   
   In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the butter, vanilla, eggs, and 1 cup of water until smooth. Pour the egg mixture into the flour mixture and knead until smooth.
3. Divide the batter among the cupcake liners and bake until a wooden toothpick inserted into the center of the cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pans for 5 minutes, then turn them out onto a wire rack and let them cool completely.
4. Glaze:
   
   Dissolve the coffee in 1 tablespoon of hot water in a small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add the powdered sugar and beat until smooth. Stir in the vanilla. Add 1/4 cup of milk and beat until smooth. Add more milk, 1 tablespoon at a time, until the icing is creamy. Transfer 1 cup of icing to a pastry bag fitted with a 1/2-inch plain tip.
5. Add the cocoa powder and coffee to the bowl with the glaze and stir until smooth. Add a little more milk, if needed, to give the glaze a creamier texture.
6. On a very large platter or cutting board, arrange the cupcakes in the shape of a football. Spoon a tiny amount of frosting onto the bottom of each cupcake and place them back on the platter so they stick slightly. Spoon the chocolate-coffee frosting onto the cupcakes and smooth it out with a spatula to ensure the frosting covers all the spaces between the cupcakes. Using white frosting, draw the laces of the football and white dots on both ends. Sprinkle green candies around the football, if using.