Halloween "Snoballs"

These spooky Halloween Snoballs are moist chocolate cupcakes topped with fluffy whipped cream and vibrant red coconut.

45 min Serves 24 Hard

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These Halloween Snoballs feature a rich chocolate cupcake base made with coffee for depth, topped with homemade whipped cream and dyed red coconut shreds for a creepy, snowball-like effect. Perfect for a festive treat, they are easy to customize with your favorite Halloween toppers.

Directions

Set your oven to 350°F and line a muffin tin with cupcake liners, ideally ones with a Halloween theme.

In a large bowl, whisk together 2 cups sugar, 1 3/4 cup plus 2 tablespoons flour, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until well combined.

Gently stir in 2/3 cup canola or vegetable oil and 1 cup whole milk, mixing until fully incorporated.

Add 2 eggs one at a time, whisking after each addition until smooth. Then stir in 2 teaspoons vanilla extract. The batter may be thick, so you can use a stand or hand mixer if desired.

Pour in 1 cup hot coffee (or water) and stir until the batter is evenly combined. It will be thin, so keep mixing until it comes together.

Fill each muffin cup about two-thirds full and bake for 19 to 23 minutes, or until a toothpick inserted comes out clean.

Let the cupcakes cool completely before topping with whipped cream.

In a cold stand mixer bowl, combine 1 cup chilled heavy whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract. Whisk on medium-high speed until fluffy, about 5 to 6 minutes.

Place 1 1/2 cups shredded coconut in a wide-mouth bowl, add 1/2 teaspoon red food coloring, and stir until the coconut is evenly tinted.

Spread the whipped cream over each cooled cupcake, then roll the tops in the red coconut shreds. Add a Halloween topper if desired and serve.