These cute cupcakes couldn’t be easier and they taste just like the beloved hostess snoballs! Just add a marshmallow to the top of the cupcakes before they are done baking and let them melt and become the “frosting”. Top with coconut and that’s it!
As a kid I loved going on road trips. It wasn’t sharing the car with 2 stinky brothers or listening to my dad get mad at the NPR radio show hosts that made me happy but the chance that we’d be stopping at a gas station convenience store. Yup, I’m one of those people. But here’s the deal, stopping there usually meant that I’d be able to talk my dad into getting me a ruby red squirt and my beloved Hostess Snoballs. And don’t make me believe I’m the only one that loves those. I know you’re out there!
So when I saw this “Baking Hack” video on BuzzFeed, I knew I needed use that tip to make a quick version of Snoballs.
As I’m sure you’re well aware, some “hacks” on the internet aren’t all they’re hacked-up to be. <– see what I did there? I wasn’t sure how well it would work, but I decided to try it anyway and I’m glad I did! It actually worked really well and I have quite a few ideas rolling around in this little head of mine now on how to take this to a whole new level. Get ready, people.
As far as logistics go, you put the marshmallows on the cupcake when they have just 2-3 more minutes left of baking time. If the cupcakes give a little bit when pressed but are mostly cooked through, they are ready to top. Press the marshmallows gently into the center of each cupcake and return to cook a few minutes longer.
When you pull them out of the oven they will look something like this. You want the marshmallow to be melted through but to still hold it’s shape a bit.
Gently press the marshmallow as soon as they come out of the oven to spread them evenly across the top of the cupcake.
You’ll likely end up with a few rebel cupcakes that decided not to conform but that’s alright. We’re covering them in coconut and no one will be able to tell anyway.
The marshmallows have a bit of a “skin” on them and aren’t sticky until you break that skin which makes a big gloopy mess. So you’ll need something that lets the coconut stick to the top. I used 1 tbsp of corn syrup mixed with 1 tsp of water and lightly brushed it onto the tops of each one followed by a good helping of coconut.
In order for the cupcakes to REALLY taste like snoballs, you’ll need to wait for them to cool completely and for the marshmallow to set up all the way.
You could even go crazy and fill these will a little cream filling from the bottom, but the marshmallow and coconut were enough to take me to my happy place.
- Chocolate Cupcakes (I used a mix)
- Regular Sized Marshmallows
- 1 tbsp corn syrup + 1 tsp water
- Shredded sweetened coconut
- Bake cupcakes according to the recipe directions. 2-3 minutes before the cupcakes are done baking and the top depresses just a bit when pressed, gently press a marshmallow onto the top of the cupcake and return to the oven to finish baking.
- When the cupcakes come out, gently press the marshmallow so that is spreads to cover the entire top of the cupcake.
- While cupcakes are still warm and in the cupcake pan, combine corn syrup and water and carefully brush a tiny bit on the top of each marshmallow frosting to make sticky. Cover the top of each cupcake with shredded coconut and let cool completely in the cupcake pan.
- When cool, remove cupcakes and enjoy!
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