Introduction

These charming Snowman Cupcakes combine rich chocolate muffins with fluffy buttercream frosting to create a festive winter treat. Decorated with marshmallow snowmen, pretzel arms, and candy details, they’re as fun to make as they are to eat.

Ingredients

For the Muffins:
- 1¼ cups all-purpose flour
- ½ cup natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
For the Buttercream:
- 1 cup unsalted butter, softened
- 3¾ cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
For the Decoration:
- 12 large marshmallows
- 1½ tablespoons dark chocolate sprinkles (jimmies or vermicelli)
- 12 orange candy-coated chocolates or small candy corn pieces (noses)
- 24 mini pretzel sticks, halved (arms)
- 36 regular chocolate chips (buttons)

Instructions

Step 1: Preheat the oven to 350 °F (175 °C) and line a 12-cup muffin pan with bright blue paper liners.
Step 2: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 2 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Stir just until no flour streaks remain.
Step 6: Divide the batter evenly among the muffin liners, filling each about two-thirds full. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Step 7: To make the buttercream, beat the butter until smooth. Gradually add powdered sugar, one cup at a time, on low speed. Blend in vanilla, salt, and enough cream to achieve a thick but pipeable consistency. Increase speed to medium-high and whip for 1 minute.
Step 8: Fit a piping bag with a large round tip and pipe two stacked concentric circles of buttercream on each cooled muffin to mimic piled snow.
Step 9: Decorate the marshmallows by pressing two chocolate sprinkles for eyes and arranging five sprinkles in a curved line for the mouth. Insert an orange candy halfway into the center of each marshmallow for the nose. Use tweezers or a toothpick for precise placement.
Step 10: Place a decorated marshmallow atop each buttercream swirl. Insert two pretzel halves at slight upward angles into the frosting for arms. Press three regular chocolate chips vertically down the front for buttons.
Step 11: Serve the snowman cupcakes on a cool platter to keep the frosting firm.

Tips & Variations

Use a piping bag with a round tip for smooth, snow-like frosting swirls. If you don’t have one, a zip-top bag with a corner snipped off works well.
Substitute candy corn noses with small orange jelly beans or slices of carrot for a different look.
For a vanilla base, replace cocoa powder with additional flour and add 1 teaspoon of vanilla extract to the batter.

Storage

Store the cupcakes covered at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, allow them to come to room temperature before serving to restore the buttercream’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the muffins ahead of time?

Yes, you can bake the muffins a day in advance and store them in an airtight container at room temperature. Frost and decorate just before serving to keep the buttercream fresh.

What if I don’t have a piping bag?

A small zip-top plastic bag with a corner snipped off makes a simple substitute for a piping bag. It allows you to pipe the buttercream neatly onto the cupcakes.