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Sno Ball Cupcakes

I can’t even explain how excited I was about  trying this little creation of mine. They turned out SO well and I honestly was not expecting them to be as big of a hit as they were. I happened to be sitting in history class one day bored to tears and I started thinking of “out of the box” cupcake ideas when I thought how cool would it be to make a classic Hostess Sno Ball into a cupcake?! So I decided to give them a try when I went home this past weekend because one of the girls on my floor was celebrating her birthday and our unSt was having a little get together to say goodbye to all of the girls transferring next semester. They were a quite a bit of work to put together but definitely worth all the effort!

Sno Ball Cupcakes
Martha Stewart

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed
  2. Divide batter evenly among muffin cups
  3. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely

Vanilla Cream Filling

Williams Sonoma

  • 2 egg whites
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
  • Pinch of salt
  • 2 tsp. vanilla extract
  1. In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes
  2. Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.
  3. Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cupcake. Gently squeeze the filling into the cupcake while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cupcake over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cupcakes and filling

Marshmallow Frosting

Adapted from What the Fruitcake?!

  • 4 large Egg Whites, room temperature
  • 2 cups Caster Sugar
  • 2/3 cup Water
  • 1 teaspoon pure vanilla extract
  1. Combine water and sugar in a small saucepan
  2. Stir over medium heat until sugar is dissolved
  3. Bring to the boil, uncovered and without stirring, about 5 minutes (the syrup should be thick but not colored)
  4. Remove from heat and set aside
  5. Beat egg whites until soft peaks form
  6. While still beating, slowly pour the hot syrup in a thin stream down the side of the bowl and into the beaten egg whites
  7. Add in vanilla extract and beat on high speed until mixture is thick and glossy, about 10 minutes

Coconut Topping

  • 2 cups sweetened coconut flakes
  • 10 drops red food coloring
  1. Drop food coloring into a plastic container and shake it
  2. Add in coconut flakes and shake again, adding more drops to get desired color
  3. Garnish cupcakes with your pink coconut topping!

It all started with a perfect little chocolate cupcake…

…And then that perfect little chocolate cupcake was filled with a dreamy vanilla cream filling…

…And finally that perfect little chocolate cupcake with the dreamy vanilla cream filling was transformed into a classic Hostess Sno Ball with the addition of a marshmallow frosting and pink shredded coconut!


2 responses »

  1. This cupcakes looks delish! I loved reading this post.


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