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How To Make Snowball Cupcakes

How To Make Snowball Cupcakes

These snowball cupcakes are sweet to the taste as well as to the eye. In this tutorial baker Emily Johnson shows you how to make the tasty cupcakes which are sure to be a big hit with kids and grown ups alike.


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180° c  -  360° f


  • 150 g unsalted butter
  • 20 g sunflower oil
  • 200 g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 ml whole milk
  • 220 g plain flour
  • 1 tsp baking powder
  • 150 g milk chocolate
  • 120 g dark chocolate
  • 230 g double cream
  • 1 tbsp butter
  • 2 tbsp icing sugar
  • pinch of sea salt
  • 250 g unsalted butter
  • 400 g icing sugar
  • 150 g cream cheese
  • 1 tsp vanilla extract
  • 100 g mini marshmallow
  • desiccated coconut

Step 1: Make The Cupcakes

Preheat your oven to 180° c. Cream the butter and caster sugar together and then add the eggs in, one by one. Next add the oil, and when the mixture is light and fluffy add the milk and 1 tsp vanilla extract. Finally add the flour and baking powder and mix all of the ingredients slowly together. Spoon the batter into your cupcake cases, using an ice cream scoop to ensure they are all evenly full. Place your cake tin in the preheated oven for 30 minutes.

Step 2: Make The Filling For The Cupcakes

To make the ganache filling for your cakes spoon 1 tbsp butter into a pan of double cream. Place on a medium heat and warm to a gently bubble. Grate your milk and dark chocolate into a jug and add a sprinkle of sea salt to bring out the flavour. Pour the hot cream over the chocolate and stir until it is all melted, ensuring there are no lumps in the ganache. Add 2 tbsp of icing sugar and stir through the ganache. Place the mixture in a fridge to cool.

Step 3: Remove The Cakes From The Oven

After 20 minutes remove your cakes from the oven. They should be springy to the touch and if you insert a skewer into the middle it should come out clean. Leave to cool for 10 minutes before removing them from the tin and placing onto a wire rack to cool thoroughly.

Step 4: Make The Marshmallow Buttercream

While the cakes are cooling make up your buttercream icing. To a food mixer add 250g unsalted butter, 400g of icing sugar and the cream cheese. Mix together until all combined. Add 1 tsp of vanilla extract or vanilla bean paste and beat the ingredients until the mixture is pale and fluffy. Transfer the icing to a bowl and mix in your mini marshmallows.

Step 5: Add The Filling To The Cakes

After the ganache has been in the fridge for 30 minutes remove from the fridge and whisk to make it loose and fluffy. Take a cupcake and with a sharp knife make an incision about half the way through the cake to make a cone which you can pull out. Take 1 tsp of the ganache and place in the hole in the middle of your cake. Once filled add the cone back on. Continue until all your cupcakes are filled.

Step 6: Add The Icing

To make your cakes look like snowballs take 1 tbsp of marshmallow buttercream and evenly work it over the top of the cake. Use the back of a spoon to make peaks in your icing and finish with a sprinkle of desicated coconut.