What you'll need
00499865 Baker's Request™ White Cake Mix 50# (add oil & water)
2342799 NOVACART 2.5X1.625 WHITE BAKING CUP
00091207 DDA Sweetened Coconut Flakes 10#
2333813 Chefmaster Leaf Green Liqua-Gel 10.5oz
00874223 R&H® Fudgie Brownie Mix ZGTF 50#
02434398 Dawn Exceptional Vibrant Color Bright Yellow Buttercreme Style Icing 8#
02441088 Dawn Exceptional Vibrant Color Maroon Buttercreme Style Icing 8#
01043752 Kerry White Nonpareils 8#
Make up the cake mix according to manufacturer’s instructions, line a cupcake pan with liners and deposit prepared cake mix (we used a 1.5oz blue scoop to deposit our cupcakes here). Bake until cupcakes spring back lightly when touched, let cupcakes cook completely.
Using leftover baked brownies (the scraps from the football brownies work perfectly), pulse brownies lightly in food processor. Make burger “patties” with brownie crumbs and place in cooler to chill. Mix a small amount of leaf green food coloring with the sweetened flaked coconut.
Remove liners from cupcakes, cut each cupcake in half horizontally. Place a brownie “burger” on each half, pipe a bit of yellow and maroon icing on top (“ketchup” and “mustard”), sprinkle with green coconut flakes (“lettuce”), top with the cupcake top (“bun”), then sprinkle with nonpareils (“sesame seeds”), and top with a toothpick if desired.