Football Cupcake Pull-Aparts

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

In large bowl, beat frosting and powdered sugar with electric mixer on medium speed until well blended and smooth. Spoon frosting into decorating bag with medium star tip.

Using a large serving tray or cookie sheet lined with foil, arrange 16 of the 24 cupcakes in a football shape: place 3 rows of 3 cupcakes, then add 2 cupcakes on each side and 1 cupcake at each end. Gently push the cupcakes together so they’re close and form the football shape. Remove paper baking cup from final cupcake, cut into quarters. Use the quarters to fill the remaining spaces in the center of the football shape.

Pipe a thick border around the top of the football shape, then continue piping along the shape toward the center (the lines don't need to connect; this will happen when you spread the frosting). Use an icing spatula to spread the frosting, covering the cupcakes.

Pipe a decorative border of frosting around edge of football. Sprinkle chocolate candies on the border. Pipe laces with white icing.

Frost and decorate remaining cupcakes as desired, and serve alongside the football. Store loosely covered at room temperature.