Hostess Sno Ball Cupcakes
I had a lot of fun baking these cupcakes. Even though at their base, they are simply my favorite chocolate cupcake recipe with a marshmallow buttercream and pink coconut, these additions transformed them into everyone’s favorite childhood treat (ok, maybe not everyone…), the Hostess Sno Ball.
Remember those things? Moist chocolate cake covered in marshmallowy goodness and coconut? They may be going down in history, but I’ll certainly do my best to keep them alive… in cupcake form, anyway!
I think if I make these again, I’ll add some extra marshmallow in the center to give them even more of a fun texture and enhance the marshmallow flavor (you just can never get enough Fluff… right??) but even as they were, I got more compliments on these than I have with a recipe in quite a while.
Since I’ve already posted the recipe for my chocolate cupcakes, you can cross-reference that in order to make these cupcakes. Just whip up a batch of marshmallow buttercream (recipe below) and give it a nice healthy roll in coconut. If you’re extra ambitious and want your cupcakes to look authentic, add some red food coloring to the coconut and shake it up in a Ziploc bag to dye it pink!
Marshmallow Buttercream Frosting
Recipe adapted from Food.com
- 1 cup (2 sticks) unsalted butter, softened
- About 8 ounces Marshmallow Fluff (I used about half of a 16-ounce tub, but one 7.5-ounce jar would probably suffice)
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar (as needed)
Add butter to the bowl of an electric stand mixer. Using the whisk attachment, whip butter on medium-high speed until nearly white and very fluffy (about 5 minutes). Add Marshmallow Fluff and vanilla; mix on medium speed until combined. Add confectioners’ sugar as needed. This frosting will be a pretty good flavor and consistency with just a little bit, but I probably added about 1/2 cup to get the texture I was looking for.
Don’t they just take you right back to childhood?? 🙂
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