Truffle Football Cupcakes

• 3 ounces white candy coating, coarsely chopped, divided
• 2/3 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 teaspoons vanilla extract
• 2/3 cup crushed granola cereal with oats and honey
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons shortening
• 2 cans (16 ounces each) vanilla frosting, divided
• Green paste food coloring
• 36 cupcakes of your choice

1. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
2. Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
3. Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.

coating, peanut butter, sugar, vanilla, cereal with, chocolate, shortening, vanilla frosting, green paste food coloring, your choice

Taken from www.tasteofhome.com/recipes/truffle-football-cupcakes/ (may not work)