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.

Snoball Cupcakes Picture

I am completely dying over these cupcakes.

The cream filling. The fluffy marshmallow frosting. The perfect pink coconut.

Boom. Dead.

Right now my household is going through a phase called, “Mom gives absolutely zero cares. Where’s the wine?”

Lucy is in an extremely clingy stage. I’m always calling it a “stage” because I think I’m in denial that she’s just a clingy ol’ kiddo. I blame myself. I’m obviously just such an awesome mom that she can’t stand to not be touching me.

SO she’s constantly screaming and crying and yanking on my legs yelling, “HOLD YOU HOLD YOU!!!”

The other day I calmly placed her in the corner and then went and sat down with Dr. Phil and some sour gummi bears. She started screaming so loud I thought she was going to explode. But then I remembered that I never hear about people dying from screaming themselves to death, so I just let it be. And what do you know, she survived.

My ears barely survived, but what with what comes out of everyone’s mouths around here, I’m starting to think I don’t need them anyways.

Snoball Cupcakes Photo After asking Jon David to clean his room approximately 978 times and STILL finding it to look like a garbage dump, I took it upon myself to clean it.


But this time, I left an invoice for $30 payable to mom on his freshly made bed. I figure $20 is a bargain and hello, I’m too busy to work for free. What’s his excuse? Too many video games to play? Is he too busy farting and throwing dirty socks around? Honestly, I’ve tried to understand but I just don’t.

So now Lucy goes to the corner every time she throws a tantrum because she wants to be carried and Jon David is grounded until he earns $30.

Needless to say, I’m super popular around here.

One of these days my son is going to learn that giving me the silent treatment is actually NOT a punishment, but a well-deserved ear vacation. But until the day that he wises up and sees the light, I’m going to soak it all in and eat a cupcake or seven.

Snoball Cupcakes Image

As you know, I’m a snack cake fanatic, and although I’ve made Snoball Brownies in the past, I knew that Snoball Cupcakes needed to happen.

These are so fun, so pretty, and so yummy. Moist chocolate cupcakes are filled with cream filling and topped with a cloud of fluffy marshmallow frosting. A sprinkle of pink coconut finishes them off perfectly.

These are too good to miss!

Snoball Cupcakes

Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 24 cupcakes

Chocolate cupcake batter adapted from Hershey


  • 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


  1. Heat oven to 350. Line 24 cupcake tins with paper liners and set aside.
  2. 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.
  3. 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.
  4. Prepare filling: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy. Cut a circle out of the center of each cupcake, about an inch deep, and fill using a resealable sandwich bag with a corner snipped off.
  5. Prepare coconut topping: Place coconut in a blender or food processor and pulse a few times until coconut is in smaller pieces. Place in a resealable bag and toss with cornstarch until coated. Add food coloring and toss until coconut is pink all over.
  6. Prepare marshmallow frosting: n a metal mixing bowl set over a pot of simmering water, whisk together egg whites and sugar for meringue. Whisk until sugar seems to have melted and the mixture forms a syrup, about 10 minutes. Remove from stove and set bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks. Generously frost cupcakes, then top with pink coconut and serve.

Enjoy and have a great day!

Looking for simple, family friendly weeknight meal ideas? I’ve got ideas, plus a printable grocery list!

Weekly Meal Plan 4/27 Photo Happy Saturday!!

I can hardly believe that we are approaching Summer so quickly. My son brought home is Midterm grades for the 4th quarter this week and I was like, “uh….I just went to your 3rd quarter conferences, sooo…” and then he reminded me that those were a month ago.

So, yes. I’m about 4 weeks away from having my son at home with me all day, every day for 3 months. Which is thrilling!!

And terrifying.

Here’s what looks good for dinner this week. Don’t forget to print out a free grocery list!!  Everything you need is already filled out for you, which makes things easy. Just print and go!

If any of the meals on this week’s plan don’t sound good to you, be sure to check out previous week’s meal plans. Lots of kid friendly meals to choose from. My bunch is pretty picky, so if they’ll eat it…your bunch probably will, too.

Loose Meat Sandwiches Photo Monday: Loose Meat Sandwiches

These are kind of a cross between burgers and sloppy joes. Super easy to make and the kids love them.

**photo credit

Grilled Honey Mustard Chicken Tuesday: Grilled Honey Mustard Chicken

It’s been so rainy here, I’m hoping for a break so we can grill. The temperatures here have been perfect for eating outside!

**photo credit

Ranch Pork Chops Photo Wednesday: Ranch Pork Chops

These are baked and will go perfectly with some potatoes and corn on the cob.

**photo credit

Smoked Sausage and Potatoes Photo Thursday: Smoked Sausage and Potatoes

So simple and yummy!!

**photo credit

Sesame Chicken Photo Friday: Simple Sesame Chicken

I LOVE sesame chicken, so I’m dying to try this!!

**photo credit


That’s it for this week. Have a great weekend!

These carrot cake cupcakes are full of coconut, pecans, and pineapple and topped with pineapple cream cheese frosting. They’re completely irresistible!

Carrot Cake Cupcakes Picture

Mother’s Day is coming, you guys!

Mother’s Day is possibly my favorite holiday of the year. I wake up every Mother’s Day morning eager with excitement, soaking up sloppy kiddo kisses and crayon-drawn cards. My husband always picks up donuts for breakfast and after heading to church, we spend the afternoon relaxing while I overdose on toddler snuggles. And maybe indulge in a treat or four.

Does it get any better than a nap with a squishy toddler snuggled on your chest? No, absolutely NEVER.

Sometimes my husband decides to prepare dinner himself and other times he opts for my favorite take-out. One thing we both know though — he’s NOT a baker. And I do love my dessert! I normally prepare a special treat the day before, so I can enjoy it on my big day.

This year I decided work on perfecting a carrot cake cupcake recipe for Mother’s Day. I love carrot cake, and making the recipe into cupcakes means that they are perfect for sharing.

Carrot Cake Cupcakes Picture

This recipe uses a generous helping of carrots, which makes the cupcakes moist, flavorful, and full of bright color. The Kitchen IQ 4-in-1 Prep Tool proved especially handy for this process, scrubbing, peeling, and dicing the carrots into chunks with ease. I then placed the prepared chunks in my food processor for quick and easy shredding. If you don’t want to wake the toddler, though, I recommend doing it by hand with a container grater. Either way, it’s easy peasy!

Kitchen IQ Prep Tool Picture

I love my cupcakes like I love my reality television – chock full of drama and never boring. So I loaded these cupcakes up with chopped pecans, shredded, sweetened coconut, and crushed pineapple. A generous swirl of pineapple cream cheese frosting makes these cupcakes extra special.

Carrot Cake Cupcakes Image

I mean…that frosting. I’d eat it with a spoon. Or a shovel. Whichever.

You can also find this carrot cake recipe on Food Fanatic, where I am a regular contributor. Be sure to poke around while you’re over there — there are tons of great recipes!


**This recipe was developed for KitchenIQ by the contributor as part of a compensated relationship. All opinions are my own.

These gooey spice bars are full of sticky cinnamon comfort! Your kids will gobble them up (and so will you).

Gooey Spice Bars Picture Do you ever feel sorry for certain desserts? Is that a thing?

I think it’s most definitely a thing. Because I have an undeniable empathy for cinnamon-spice flavored anything. You know that Sylvia Browne lady who was always reading minds on the Montel Williams Show? She’d throw out some emotions, maybe a traumatic experience or two…a name that starts with an “F”? Or no…a “PH”? and next thing you know, someone is sobbing saying, “Yes!! Yes, that’s me!!”

That’s basically me with desserts. With a better make-up artist, obviously. I see cinnamon-spice desserts and I automatically feel their pain. Beloved October through February, shunned all Spring and Summer. Spice is just misunderstood, is all. It can be cool year round.

Remember the epic-ness that was The Spice Girls? Pretty sure they named themselves after the cake, so there’s that.

Gooey Spice Bars Photo

Also, does The Montel Williams Show still exist? Or does he just do infomercials for pre-paid debit cards and health insurance now? Just wondering.

These gooey spice bars are going to be the turning point on your cinnamon-spice journey – they’re too dang yummy to be pigeon-holed. Simple, comforting, and ooey gooey deserves year round attention, don’t you think?

These bars start with a spice cake base, then get a hefty sprinkling of pecans, white chocolate chips, and cinnamon chips. A bath in sweetened condensed milk and a bake in the oven finishes these babies off. Think spice cake and 7 layer bars meet and have a passionate love affair. That’s what these bars are.

Don’t be surprised if you can’t stop eating them. I couldn’t!

Gooey Spice Bars Pic

They make the perfect after school treat for you and the kids.

Or the perfect before-you-have-to-get-the-kids-with-a-well-deserved-cup-of-coffee treat. They don’t have to know that you took more than two bites by yourself without hearing the words, “Can I have some, please?”. At all. Ever.

Seize the day, friends. Seize the day.

You can also find this Gooey Spice Bars recipe on Food Fanatic, where I am a regular contributor of all things sweet! Enjoy and have a great day!