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Chocolate Baseball Fondant Topper Cupcakes
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5 from 1 vote

Chocolate Baseball Cupcakes

If you enjoy making creative cupcakes then these baseball sports cupcakes will do the trick. They will be a home run at your next sports event or birthday party. 
Course Dessert
Cuisine American
Keyword baseball cupcakes, buttercream frosting, chocolate cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cupcakes
Calories 275kcal
Author Candi Elm


  • 1 1/2 sticks of softened butter
  • 1 2/3 cup white granulated sugar
  • 3 lrge eggs
  • 1 teaspoon Vanilla
  • 2 cups sifted flour
  • 2/3 cup cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cup hot water

Buttercream Frosting

  • Baseball Fondant Toppers
  • 2 sticks Butter Unsalted
  • 3 cups Powdered Sugar Sifted
  • 1 teaspoon salt
  • 1 teaspoon milk
  • 1 teaspoon Vanilla Extract


  • Preheat over to 350 degrees F. Line 2 muffin tins with cupcake liners.
  • In a stand mixer add butter and sugar and beat until creamy. Add eggs one at a time. Add Vanilla.
  • In a large bowl, add all dry ingredients and use a whisk to blend.
  • Add dry ingredients alternately with hot water into stand mixer.
  • Using a ice cream scoop add to liners and Bake for 20 minutes, or until done.


  • Place Butter in Mixer and Beat.
  • Add 1 cup of sifted sugar at a time until all are incorporated.
  • Add milk, salt and extract, continue beating until smooth.
  • Make Fondant toppers and then assemble.


Do not refrigerate once the fondant is on top. Fondant will get mushy and soft.
The fondant is edible, but most people will just take it off and discard. 


Serving: 1cupcake | Calories: 275kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 363mg | Potassium: 53mg | Fiber: 1g | Sugar: 29g | Vitamin A: 413IU | Calcium: 12mg | Iron: 1mg