Preheat the oven to 350 degrees. Line 2 cupcake tins with cupcake liners.

In a large bowl combine the cake mix, melted butter, sour cream, eggs, and milk. Mix well until combined.

If you are making 2 types of cupcakes divide the batter into 2 bowls. Add the vanilla to one bowl and add the cocoa powder plus an additional tablespoon of milk to the other bowl. Mix well.

Fill the cupcake liners 3/4 of the way full.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely.

To make the frosting place the softened butter in a large bowl. Beat on medium high speed until butter is creamed.

Add in 1 cup of powdered sugar, milk, and vanilla. Mix on medium speed for 1 minute. Continue adding the powdered sugar a half cup at a time until desired consistency is reached.

Dump the sprinkles into a shallow bowl. Place a thin layer of white frosting on top of all the cupcakes then roll them in the sprinkles covering completely.

Place 3/4 of the remaining frosting in a bowl and dye it brown. Leave the remaining 1/4 of the frosting white.

Put the brown frosting in a piping bag with a number 21 tip. Starting at one end pipe a tight up and down pattern getting larger at the center of the cupcake and then smaller at the other side to make the football. Repeat with remaining cupcakes.

Put the white frosting in a piping bag with a number 2 tip. Pipe a horizontal line on each football then 4 short lines going down to make the laces.

Enjoy!