Snowball Cupcakes

I decided to try to make a snowball cupcake modeled after the Hostess Snowball Snack cakes. Not only did they turn out adorable, they are delicious too! I cannot wait to share them at work tomorrow!

Chocolate Cake Recipe:
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

Preheat oven to 350 degrees. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a fork then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water to wet ingredients. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into papers. I made minis, and filled the papers about 2/3 full. Bake for 15 minutes. Remove cupcakes from pans and cool on racks.

Vanilla Buttercream Frosting Recipe:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Tinted Coconut:
1 bag coconut
food coloring of choice
1/2 cup confectioners' sugar (optional)

Put the coconut into a large mixing bowl. Add a few drops (2 or 3) of food coloring at a time and stir around with a fork. Continue to add food coloring until coconut is the desired color. Mix in confectioners' suger for extra sweetness.