I got a new cookbook the other day and I love it. The first recipe I wanted to try out of it was for "Pinkies" which is a homemade, WAY BETTER, version of a Sno Ball. Then, I saw Cheryl make them on a recent Paula Deen episode. So, it was meant to be. I made them that night.
I'm pretty sure I followed the cake recipe exactly, but something happened while they were baking. The cupcakes had been in the oven for about 15 minutes, so I went over there and turned on the oven light so I could take a peek.
I think a chocolate volcano just erupted in my oven.
You should have seen it. I wished I would had taken a picture to show you guys. So, I pulled them out and had to clean my oven. Of course, I had to sneak a taste of what chocolate cake was remaining in the pan. It was DELICIOUS. The cake was so flavorful, but there was no way I could use what was left for my dessert. Since I already had my coconut colored and my filling made, I went with a good old trusty Devil's Food Cake Mix and I added freshly brewed coffee instead of the water, to replicate the flavor of the scratch ones.
So, if you dare try the from scratch version, the flavor will be delicious. I would recommend filling the cupcake liners WAY LESS than suggested.
If you want the easier route, the cake mix tasted super good too!
I think these Homemade Sno Balls turned out SO GOOD! They are light and not too sweet. They will take you back to your childhood, so give them a try.
Homemade Sno Balls
18 chocolate cupcakes, either from scratch or a box mix
Whipped Coconut Buttercream
adapted from: The Back In The Day Bakery Cookbook
1/2 c. all-purpose flour
2 c. whole milk
2 tsp. pure vanilla extract
2 tsp. coconut extract
1 Lb. (4 sticks) unsalted butter, room temperature
2 c. powdered sugar
Combine the flour, 1/2 cup of the milk, the vanilla and the coconut extract in a small saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining 1 1/2 cups milk, whisking constantly. Cook the mixture, whisking until it comes to a low boil, then reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to "burp", 2-3 minutes. Transfer the mixture to a small bowl and cool to room temperature, stirring occasionally to keep it lump free. If you do get some lumps, press the mixture through a fine-mesh sieve. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), whip the butter until soft and creamy. Gradually add the powdered sugar and beat until light and fluffy. Gradually add the cooled milk mixture, then increase the speed to medium-high and whip until the frosting is light and fluffy, like whipped cream, making sure to scrape the bottom and sides of bowl occasionally. Yield: about 6 cups
How to Tint Coconut
1 Tbl. water
1 Tbl. water
liquid food coloring (I used 3 drops of red)
4 c. sweetened flaked coconut
Add the water and food coloring to a large mason jar (if you don't have a big enough jar, you will want to do this in two batches). Swirl around until the water and food coloring are combined. Add the coconut, top with the lid, and shake until all the coconut is evenly coated and colored. Spread out over a paper towel and allow to dry. This will take several hours. I would recommend making it the night before.
To assemble the cupcakes: Use a paring knife and scoop out a hole in the middle of each cupcake, about 1 inch deep. Fill each hole with frosting. Turn the cupcake upside down and frost top and sides of cupcake with frosting. Press the colored coconut into the top and sides of each cupcake (or roll the cupcake in the coconut). Place in a cupcake liner and serve.
Jenn's Notes: These are really really good! The frosting is not too sweet at all, so if I was using it for another dessert, that wouldn't be coated in sweetened coconut, I would probably add a little extra sugar. Also, I added an extra teaspoon of vanilla and I couldn't taste the coconut flavor in my finished frosting and I would add a little more next time.