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Mini Chocolate Snowball Cakes

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Mini chocolate snowball cakes are rich, fudgy bite-sized treats dipped in silky chocolate glaze and rolled in shredded coconut. Perfect for parties and holidays, they’re as beautiful as they are delicious.

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)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or silicone mold.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs and sugar until light. Stir in oil, buttermilk, and vanilla.
  4. Gradually add dry ingredients to wet, then mix in hot water or coffee. Batter will be thin.
  5. Pour into molds, filling each about ¾ full. Bake for 12–15 minutes, until a toothpick comes out clean.
  6. Let cakes cool completely before removing from molds.
  7. For glaze, heat cream and pour over chopped chocolate. Stir until smooth.
  8. Dip each cake into the glaze, allow excess to drip off, then roll or sprinkle with shredded coconut.
  9. Place on a wire rack or tray to set before serving.

Notes

  • Ensure cakes are fully cooled before glazing to prevent the glaze from sliding off.
  • Use finely shredded coconut for the best snowy effect.
  • Store in an airtight container to keep moist and fresh.
  • Can be made ahead and frozen for up to 1 month.

Nutrition

Find it online: https://recipesbyliza.com/mini-chocolate-snowball-cakes/