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.
I am completely dying over these cupcakes.
The cream filling. The fluffy marshmallow frosting. The perfect pink coconut.
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.
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.
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!
Chocolate cupcake batter adapted from Hershey
- 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
- 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
- 2 cups sweetened, shredded coconut
- 2 TBS cornstarch
- A few drops pink food coloring
- 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.
- 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.
- 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.
- 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!