Football Cupcakes

Preheat the oven to 350 degrees F, and line 2 - 12 count muffin tins with cupcake liners.

Combine the cake mix, water, vegetable oil and eggs mixing well.

Fill each muffin well half way with cupcake batter and bake 18-20 minutes.

Insert a toothpick around 18 minutes, if it comes out clean the cupcakes are done.

Remove the cupcakes from the oven and let cool.

Once the cupcakes are cooled, generously frost each one with chocolate frosting.

Open the Tootsie Rolls and discard the wrappers.

Take 2 Tootsie Rolls at a time and place on a paper plate. Place in the microwave and heat for about 8 seconds. Remove from the microwave and gently roll into a ball.

Use the bottom of the glass to gently press the Tootsie roll down into a flat circular shape.

Place on top of the frosted cupcake.

Repeat with each cupcake.

Once all the cupcakes have a Tootsie Roll top, attach the size 3 round frosting tip to the disposable piping bag and add a few scoops of white frosting.

Gently squeeze the frosting out of the bag to make hash marks on the footballs.

Repeat with all cupcakes.