Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Snowball Cupcakes 3.8 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Yield: 14 Our snowball-shaped cupcakes are covered in frosting and sanding sugar. Ingredients 3 ounces best-quality bittersweet chocolate, coarsely chopped ¾ cup all-purpose flour ¾ teaspoon baking powder Pinch of salt ½ cup (1 stick) unsalted butter, softened ½ cup sugar 3 tablespoons low-fat buttermilk ½ teaspoon pure vanilla extract 2 large eggs, plus 1 large egg yolk Snowball Frosting Fine sanding sugar, for sprinkling Directions 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. 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. 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. 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. Cook's Notes Use foil liners with a paper layer inside to prevent the aluminum from affecting the flavor of the cupcakes. Cupcakes can be stored in single layers in airtight containers at room temperature up to 1 day. Rate it Print