Snoball Cupcakes
These Snoball Cupcakes are full of nostalgia. Rich chocolate cupcakes, creamy filling, and a pillow of marshmallow frosting make them better than your favorite snack cake.
Ingredients
Cupcakes:
2 cups granulated sugar
2 cups all-purpose flour
3/4 cup Dutch process cocoa powder (I used Hershey's Special Dark)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Filling:
1 stick salted butter, slightly softened
1/4 cup heavy whipping cream
1 tsp vanilla extract
7 oz jar marshmallow creme
3 cups powdered sugar
Marshmallow Frosting:
6 large egg whites
1 1/2 cups granulated sugar
Topping:
2 cups sweetened, shredded coconut
2 TBS cornstarch
A few drops pink food coloring
Instructions
Ingredients
Cupcakes:
2 cups granulated sugar
2 cups all-purpose flour
3/4 cup Dutch process cocoa powder (I used Hershey's Special Dark)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Filling:
1 stick salted butter, slightly softened
1/4 cup heavy whipping cream
1 tsp vanilla extract
7 oz jar marshmallow creme
3 cups powdered sugar
Marshmallow Frosting:
6 large egg whites
1 1/2 cups granulated sugar
Topping:
2 cups sweetened, shredded coconut
2 TBS cornstarch
A few drops pink food coloring
Instructions
- Heat oven to 350. Line 24 cupcake tins with paper liners and set aside.
- In the bowl of your mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for two minutes. Scrape sides of bowl, then slowly mix in boiling water.
- Fill cupcake tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched in the center. Remove to cooling rack and let cool completely.
- For full instructions please see : sp2018nbgn4c0.wpengine.com
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