Jumbo Snowball Cupcakes are perfect for Valentine’s Day or Easter because they’re pretty, filled with the best buttercream frosting AND topped with it too! Then to make them extra special, they’re dipped in some sweet pink coconut! My inspiration was taken from the infamous Hostess Sno Balls and they turned out beautiful.
I promised I would bring you these Jumbo Snowball Cupcakes from my post how to color coconut, and I couldn’t wait to share them with you!
These Jumbo Snowball Cupcakes are moist (but lighter) chocolate cream-filled cupcakes, topped with pretty pink coconut, and they’re absolutely scrumptious!
Here are the Culinary Parchment Lotus Cups from PaperChef. I enjoyed using them because they’re nice and sturdy, they hold double the cake batter (perfect for jumbo cupcakes!) and they baked up perfectly. Plus, they are a non-stick parchment paper and the lotus pattern is very nice too.
Line 2 cupcake tins with 12 Culinary Parchment Lotus Cups, using every other space. Using every other space will allow the cupcakes to expand and stay round, instead of the cupcakes touching each other during baking.
Mix the cake ingredients according to the instructions on the cake box. Using a 2 oz scooper put 2 scoops of batter into each paper cup.
Bake in a preheated 350 degrees F oven for 18-20 minutes. See note below for perfectly moist cupcakes when using lite mayonnaise.
Remove from oven and cool 5 minutes before transferring to a cooling rack. Cool completely before frosting.
Press the tip of the Wilton Dessert Decorator Plus about 1/2 way into each cupcake and pipe about a tablespoon of buttercream frosting.
You’ll know that there’s enough filling in each cupcake when it starts to come out the top a little.
Using the round tip, start in the middle of each cupcake and work your way around the top. Now, these cupcakes would be fantastic the way they are, but, let’s make them extra special by…
…dipping them in some sweet pink coconut. They’re oh so pretty and perfect for Valentine’s Day or Easter! Plus, who doesn’t LOVE coconut?!
- 1 (16.5 oz) Devil's Food Cake Mix
- 3 large eggs
- 1 cup water
- ½ cup light mayonnaise
- For the buttercream frosting:
- 1½ cup milk
- 5 tablespoons flour, unbleached or all-purpose
- 1½ cup butter, softened to room temperature
- 1½ cup granulated sugar
- 2 teaspoon vanilla extract
- For decorating:
- 1 cup pink coconut
- Preheat oven to 350 degrees F and line 2 cupcake tins with 12 Culinary Parchment Lotus Cups, using every other space.
- Mix cake ingredients according to the instructions on the cake box. Using a 2 oz scooper put 2 scoops of batter into each paper cup.
- Bake in a preheated 350 degrees F oven for approximately 18 minutes. See note for perfectly moist cupcakes when using lite mayonnaise. Remove from oven and cool 5 minutes before transferring to a cooling rack. Cool completely before frosting.
- For the buttercream frosting: In a sauce pan whisk together the milk and flour. Stir constantly over medium high heat until thickened. Set aside to cool until the bottom of the pan is warm to the touch. See notes to quickly cooling the mixture.
- While the thickened milk mixture is cooling, combine and beat the butter, sugar and vanilla extract in a mixing bowl until light and creamy, about a minute.
- Take the cooled, thickened milk mixture and give it a stir. Adding a tablespoon at a time to the butter sugar mixture, beat on medium high speed until all the milk mixture is added. Then beat an additional minute or two until the frosting is smooth and extra creamy.
- Fill the Dessert Decorator Plus with buttercream frosting and attach the filling tip. Press the end of the tip about ½ way into each cupcake and pipe about a tablespoon into each one. You'll know it's enough filling when it starts to come out the top.
- Using the round tip, frost the tops of the cupcakes then dip them in the pink coconut.
For the buttercream frosting: To quickly cool the thickened milk mixture place the sauce pan in the freezer on a hot pad for 5-7 minutes. If the butter is really soft and the frosting doesn't seem thick or stiff enough, place the mixing bowl in the fridge for 10 minutes and beat again until smooth and extra creamy.
Helpful links to make our Jumbo Snowball Cupcakes:
- Low fat cake tip
- Toothpick tip
- Best Buttercream Frosting (see the step by step process)
- Wilton Dessert Decorator Plus
- How to Color Coconut
You can find Paper Chef products at these retailers:
- Sur La Table
- Whole Foods (select locations)
Or click –>here for more information!
You can check out the Lotus Baking Cups used in this post by clicking on the image below.
Information about the Lotus Cups by PaperChef:
Introducing the Lotus Cup – A new addition to our Culinary Parchment Baking Cup line, designed to enhance your culinary works of art. The graceful design of this specialty baking cup helps dress up any sweet or savory creation. Let your creativity blossom with the deeper cup size, ideal for larger muffins.
Create single serving cups of culinary art in your kitchen and serve directly “from oven to table” for an interesting plated presentation. Perfect for side dishes like individual Sweet Potato Cups au Gratin or delicious Buttermilk Cornbread Stuffing with Pears & Apricots. And of course, always a natural fit for your favorite cupcake and muffin recipes. As with all Culinary Parchment baking products, these cups are 100% biodegradable, creating an environmentally friendly foundation for any meal.
Here’s PaperChef’s image of the Coconut Snowball Cupcakes done with white coconut, so it looks like a real snowball.
Make sure to get their special recipe here!
Hungry for more delicious cupcake recipes?
Here are a few of our favorites!