Clinton Kelly and Carla Hall's Snowball Surprise
A delicious dessert!
A sweet treat your whole family will love. Try it today.
- For the Cupcakes:
- 3/4 cup Cocoa Powder
- 3/4 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 12 tablespoons Butter (1 1/2 sticks)
- 3 Eggs
- 1 cup Sugar
- 2 teaspoons Vanilla Extract
- 1/2 cup Sour Cream
- For the Whipped Cream Filling:
- 1 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1/4 cup Pumpkin Puree
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cloves
- For the Icing:
- 32 ounces Cream Cheese (4 blocks softened)
- 4 sticks butter (softened)
- 4 cups Powdered Sugar
- 1/4 cup Dark Rum
- To Top:
- 1 cup Sweetened Coconut (lightly toasted)
- 1 cup Chopped Walnuts (lightly toasted)
Dish of the Day: Snowball Surprise
1 cup Heavy Cream
1/3 cup Powdered Sugar
1/4 cup Pumpkin Puree
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Cloves
For the Whipped Cream Filling: Whip cream to soft peaks. Add sugar and spices and continue whipping to achieve medium peaks. Gently fold in pumpkin puree. Transfer to a pastry bag or ziptop bag fitted with a piping tip.
32 ounces Cream Cheese (4 blocks softened)
4 sticks butter (softened)
4 cups Powdered Sugar
1/4 cup Dark Rum
For the Icing: Whip together softened cream cheese, butter, powder sugar and rum until combined. Transfer to a pastry bag or ziptop bag fitted with a piping tip. Chill until ready to use.
For the Cupcakes: Preheat oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
3/4 cup Cocoa Powder
3/4 cup All-Purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
Sift flour, cocoa powder, salt and baking powder together in a bowl.
12 tablespoons Butter (1 1/2 sticks)
1 cup Sugar
2 teaspoons Vanilla Extract
Using an electric mixer, beat together the butter and sugar until light and fluffy. Continue mixing and add one egg at a time until incorporated. Mix in vanilla.
1/2 cup Sour Cream
Alternate between the flour mixture and sour cream, mixing slowly to combine.
Evenly distribute batter among muffin tins and bake for 20-25 minutes until a skewer is inserted and comes out clean. Cool in pan until cool enough to handle. Finish cool on a wire rack.
Using a paring knife or kitchen shears trim bottom of cupcake to round off.
Pierce the bottom of the rounded cupcake with the pumpkin whipped cream filled pastry bag and squeeze to fill cupcake with a few tablespoons of mixture.
Cover filled cupcakes with icing, smoothing to achieve desired look.
1 cup Sweetened Coconut (lightly toasted)
1 cup Chopped Walnuts (lightly toasted)
To Top: Roll in your choice of coconut or walnuts.