Name: Mini Chocolate Snowball Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 1/2 cup buttermilk; 1 tsp vanilla extract; 1/2 cup hot water or coffee; 6 oz semi-sweet chocolate, chopped (for glaze); 1/2 cup heavy cream (for glaze); 1 cup unsweetened or sweetened shredded coconut (for rolling)

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Mini chocolate snowball cakes are rich, fudgy, and completely adorable. These bite-sized treats are made with moist chocolate cake, dipped in a luscious chocolate glaze, and rolled in a snowy layer of shredded coconut. I love making them for holidays, parties, or anytime I want a treat that’s as beautiful as it is delicious.

Why I Love This Recipe

I love mini chocolate snowball cakes because they combine the decadence of chocolate with the playful charm of coconut. Each little cake is soft and rich on the inside, with a sweet, snowy coating that gives just the right amount of texture. They’re easy to serve, mess-free, and perfect for gifting or sharing. Plus, I can make them ahead of time and they still taste amazing the next day. Mini Chocolate Snowball Cakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Vegetable oil
Buttermilk
Vanilla extract
Hot water or hot coffee (for a richer flavor)
Semi-sweet chocolate (for glaze)
Heavy cream (for glaze)
Unsweetened shredded or sweetened coconut (for rolling)

Directions

I preheat the oven to 350°F (175°C) and grease a mini muffin tin or silicone mold.
In a bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I beat the eggs and sugar until light, then stir in oil, buttermilk, and vanilla.
I mix the dry ingredients into the wet mixture gradually, then pour in the hot water or coffee to loosen the batter—it’ll be thin, but that’s perfect.
I pour the batter into the mini muffin molds, filling each about ¾ full, and bake for 12–15 minutes, or until a toothpick comes out clean.
I let them cool completely before removing from the molds.
For the glaze, I heat the cream and pour it over chopped chocolate, then stir until smooth.
I dip each mini cake into the chocolate glaze, letting the excess drip off, then immediately roll or sprinkle them with shredded coconut.
I place them on a wire rack or lined tray to set completely before serving.

Servings and Timing

This recipe makes about 24 mini cakes. Prep time takes 20 minutes, baking is 15 minutes, and glazing and decorating adds another 20 minutes. Total time is roughly 55 minutes.

Variations

Filled center: I add a surprise filling like raspberry jam or chocolate ganache inside each cake before baking.
Nutty snowballs: I mix finely chopped nuts with the coconut for extra crunch.
Dairy-free: I use plant-based milk and cream alternatives, and a dairy-free chocolate for the glaze.
Coconut-free: I roll the cakes in powdered sugar instead for a different “snowy” look.
Flavored glaze: I add a touch of peppermint or orange extract to the chocolate glaze for a holiday twist.

Storage/Reheating

I store the mini cakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To serve, I let them sit at room temp for a few minutes if chilled. These also freeze well—I place them on a tray to freeze, then transfer to a freezer bag for up to 1 month. I thaw them at room temperature before serving. Reheating isn’t necessary for these.

FAQs

Can I make these with a boxed cake mix?

Yes, I sometimes use a chocolate cake mix to save time—just be sure to use a rich, moist version for best results.

What type of coconut works best?

I prefer finely shredded unsweetened coconut for a light, snowy look, but sweetened coconut works too for extra sweetness.

How do I keep the glaze from sliding off?

I make sure the cakes are fully cooled before dipping, and let the glaze thicken slightly before rolling them.

Can I make these ahead?

Yes, they’re great for making the day before. I store them in an airtight container and they stay fresh and soft.

Do I need a mini muffin pan?

It helps, but I’ve also made these using a silicone mold or even rolled chilled cake pieces into balls before glazing.

Conclusion

Mini chocolate snowball cakes are the perfect blend of rich flavor and festive charm. I love how easy they are to make and how impressive they look when finished. Whether I’m baking them for a celebration or just treating myself, these little snowballs of chocolate joy always bring big smiles.