These iconic treats feature cream-filled, tender chocolate cakes covered with fluffy marshmallow buttercream frosting and coated with fuzzy, pink coconut flakes. This homemade version of the nostalgia-inducing treats taste and look like the real deal, but are better for you and way more fun to make. The vibrant pink coconut flakes make these cakes perfect for Valentine’s Day, Easter, or a springtime birthday party.
Makes about 15 3-inch cakes
Ingredients
Chocolate Cakes
½ cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ cups full-fat buttermilk
Marshmallow Buttercream Frosting
2 ½ cups marshmallow fluff
½ cup salted butter, softened
2 cups confectioners’ sugar, sifted
3 cups unsweetened coconut flakes
4 drops red food coloring
Marshmallow Crème Filling
2 ½ cups marshmallow fluff
¼ cup heavy whipping cream
¼ cup confectioners' sugar
Directions
Chocolate Cakes
Preheat oven to 350°F. Grease and flour each cavity of a mini ball pan or silicone sphere mold.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating well after each addition, and then mix in the vanilla.
In a separate large bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.
Add about half of the dry ingredients to the butter/sugar mixture and beat until combined. Then pour in the buttermilk and beat until incorporated. Then add the rest of the flour mixture and mix until just combined.
Ladle the batter into the prepared pan until each cavity is about two-thirds full. Bake for 20-25 minutes, or until puffed and set. Allow the cakes to cool in the pan for 3-5 minutes, then remove the cakes to a wire rack to cool completely.
Marshmallow Buttercream Frosting
In a large bowl, use an electric hand mixer to beat the marshmallow fluff, butter, and confectioners’ sugar at medium speed until light and fluffy.
Place the coconut in a food processor and pulse with the food coloring until the color is evenly distributed and the coconut is ground into small pieces.
Marshmallow Crème Filling
In a large bowl, use an electric hand mixer to beat the marshmallow fluff on low speed. Add the whipping cream and continue mixing on medium speed until they gradually become homogeneous. Then add the sugar and increase the speed to high and beat until soft peaks form. Transfer the cream filling to a piping bag fitted with a star tip and set in the refrigerator until needed.
Sno Ball Assembly
Use a paring knife to poke a hole in the top of each cake. Take the piping bag with the filling and insert the tip one inch into each cake. Pipe about ½ ounce into each cake.
Use an offset spatula to evenly spread a layer of frosting onto the outside of each cake.
Generously coat each marshmallow-covered cupcake in coconut and let sit for about an hour.
After an hour, trim away any excess frosting and marshmallow from the edges of each Sno Ball and serve.
Out of thousands of baking blogs, Barth Bakery has made #51 on Feedspot's Top 100 Baking Blogs list! Check out the article here.