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Snowball Cupcakes

Use foil liners with a paper layer inside to prevent the aluminum from affecting the flavor of the cupcakes.

  • yield: Makes 14
Photography: Con Poulos

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Ingredients

  • 3 ounces best-quality bittersweet chocolate, coarsely chopped
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 3 tablespoons low-fat buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, plus 1 large egg yolk
  • Snowball Frosting
  • Fine sanding sugar, for sprinkling

Directions

  1. Step 1

    Preheat oven to 325 degrees. Line 14 cups of 2 standard (12-cup) muffin tins with foil liners. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Sift flour, baking powder, and salt into a bowl; set aside.

  2. Step 2

    Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs and yolk. Add melted chocolate; mix until smooth.

  3. Step 3

    Spoon batter into liners, filling about one-third full. Bake until a cake tester comes out clean, about 12 minutes. Let cool in tins on wire racks.

  4. Step 4

    Assemble the cupcakes: Spread a thin layer of frosting on each cupcake. Using a 2 1/2-inch ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake. Sprinkle with sanding sugar. Let stand until frosting is set, about 3 hours. Cupcakes can be stored in single layers in airtight containers at room temperature up to 1 day.

Source
Martha Stewart Living, December 2005

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Reviews (2)

  • Ceege 27 Nov, 2010

    I wonder if the craft stores have the cute tiny decorative candle's shown in the picture?

  • cocoyolive 28 Mar, 2008

    its going to be a favorite love it........