WEEKDAYS 1e|12c|p

Clinton Kelly and Carla Hall's Snowball Surprise

Thanksgiving Turkey Bombe Carla Hall Clinton Kelly
A delicious dessert!
skill level
Moderate
time
30-60min
servings
12
cost
$
Contributed by :
A sweet treat your whole family will love. Try it today.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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.
  • 2
    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.
  • 3
     
    For the Cupcakes: Preheat oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
  • 4
    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.
  • 5
    12 tablespoons Butter (1 1/2 sticks)
    3 Eggs
    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.
  • 6
    1/2 cup Sour Cream
    Alternate between the flour mixture and sour cream, mixing slowly to combine.
  • 7
     
    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.
  • 8
     
    Using a paring knife or kitchen shears trim bottom of cupcake to round off.
  • 9
     
    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.
  • 10
      
    Cover filled cupcakes with icing, smoothing to achieve desired look.
  • 11
    1 cup Sweetened Coconut (lightly toasted)
    1 cup Chopped Walnuts (lightly toasted)
    To Top: Roll in your choice of coconut or walnuts.
 
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