Make up the cake mix according to manufacturer’s instructions, line a cupcake pan with liners and deposit prepared cake mix (we used a #16 blue scoop to deposit 1.5oz cupcakes here). Bake until cupcakes spring back lightly when touched, let cupcakes cool 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.