Snoball Cupcakes

By srumbel

Chocolate cupcake batter adapted from Hershey. 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.
from confessionsofacookbookqueen.com

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

Preparation

Step 1

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.

Yield: 24 cupcakes