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Looking down at three chocolate cupcakes topped with vanilla buttercream swirls and chocolate shavings.

Golf Cupcakes: Fun Party Dessert Idea

Moist chocolate cupcakes with vanilla buttercream icing decorated as golf balls and grass, a fun themed dessert for golf lovers.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 440 kcal

Ingredients
  

Chocolate Cupcakes

  • 1 cup all-purpose flour 125g, sifted
  • 1/3 cup unsweetened cocoa powder 28g, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar 200g
  • 1 large egg at room temperature
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk 120ml, at room temperature
  • 1/2 cup brewed coffee or hot water 120ml

Vanilla Buttercream Icing

  • 3/4 cup unsalted butter 170g, at room temperature
  • 3 cups icing sugar 360g, sifted
  • 3 tablespoons whipping cream or whole milk
  • 1/2 teaspoon pure vanilla extract
  • green food coloring

Instructions
 

Chocolate Cupcakes

  • Preheat oven and liners:

    Set oven to 350°F (175°C). Place 12 cupcake liners in a cupcake pan (or use a mix of regular and mini liners). Reserve.

  • Whisk dry ingredients:

    In a large bowl, whisk together flour (1 cup/125g), cocoa powder (1/3 cup/28g), baking powder (1 tsp), baking soda (1/2 tsp), and salt (1/2 tsp). Reserve.

  • Mix wet ingredients:

    In another large bowl, whisk sugar (1 cup/200g), egg (1), oil (2 tbsp), and vanilla (1 tsp) until smooth and fully combined.

  • Combine wet and dry:

    Add half of the sugar-egg blend to the dry mixture, then half of the buttermilk (1/4 cup/60ml) and half of the coffee (1/4 cup/60ml). Gently whisk until incorporated. Add the remaining sugar-egg blend, then the remaining buttermilk (1/4 cup/60ml) and coffee (1/4 cup/60ml). Stir only until combined; avoid overmixing. The batter will be thin.

  • Fill and bake cupcakes:

    Spoon or pour batter into the lined cups, filling each about three-quarters full. Bake for 20-25 minutes (15-18 minutes for minis) or until a toothpick inserted in the center emerges clean and the tops bounce back.

  • Cool cupcakes:

    Let cupcakes cool in the pan for 5-10 minutes, then move to a wire rack to cool fully.

Vanilla Buttercream Icing

  • Beat buttercream icing:

    For the icing: In a stand mixer bowl (or using a hand mixer), beat butter (3/4 cup/170g) for 30-40 seconds. Add icing sugar (3 cups/360g), whipping cream (3 tbsp), and vanilla (1/2 tsp). Beat for 2-3 minutes until fluffy and light. If needed, adjust consistency with extra cream or sugar.

  • Tint icing green:

    Transfer half of the icing to a medium bowl. Add about 10 drops of green food coloring and stir until evenly colored and smooth. Modify the amounts of green and white icing depending on how many golf ball or grass-topped cupcakes you intend to make.

  • Ice golf ball cupcakes:

    After cupcakes have cooled, generously spread white icing on the ones that will become golf balls, smoothing the tops as much as possible. Place these cupcakes in the freezer.

  • Pipe grass on cupcakes:

    Fit a piping bag with tip #133, fill with green icing, and pipe grass onto the remaining cupcakes.

  • Pipe white balls:

    Fit another piping bag with tip #8, fill with leftover white icing, and pipe a small ball on top of each grass cupcake. Set aside.

  • Create golf ball texture:

    Remove the semi-frozen cupcakes from the freezer. Using the back of a 1/8 teaspoon (run under hot water for easier indentation), press small dents into the white icing to create a golf ball texture.
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