• Prepare a batch of at least 24 cupcakes and cool completely at room temperature.
• Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
• Add in the confectioner’s sugar, vanilla extract and salt. Beat on low speed until combined and then increase the speed on the mixture to medium/high speed and beat for 3-4 minutes (scraping down the sides of the bowl as needed) until all the ingredients are combined.
• Slowly add in the milk until the frosting is the consistency that you prefer.
• Remove approximately 1/2 cup of the frosting from the bowl and reserve for the stripes on the football.
• Mix the cocoa powder into the remaining frosting and beat on low speed until combined. Increase the speed to high and beat for 2-3 minutes until the frosting is light and fluffy.

Assemble the Cupcakes:

• Set up your cupcakes in the shape of football.  Place a small dollop of chocolate frosting on each cupcake and spread evenly with an angled spatula spreading the icing across all the cupcakes to make them look like one cake.
• Place the remaining chocolate frosting in a piping bag fitted with tip 1M (star tip).  Start at one end of the football shape and pipe a zig-zag shape until the entire top of the football is covered in the chocolate frosting.
• Place the reserved vanilla frosting in a piping bag fitted with tip #3A.  Pipe the football stripes onto the top of the football cake.
• Refrigerate until ready to serve. Allow your guests to pull apart the cupcakes to enjoy.