COPYCAT HOSTESS SNO BALLS

Steps:

• For the Chocolate Cake:
• Preheat oven to 350 degrees F.
• In a mixing bowl, cream the butter and sugar together, then add the eggs, one at a time, and the vanilla.
• In another bowl whisk the flour, cocoa, saltand bakingsoda. Add about half the dry ingredients to the butter/sugar mixture, pour in the milk, andthen the rest of the flour mixture, until just combined.
• Ladle batter into greased muffin/cupcake tins and bake in a preheated oven for 15 minutes.
• Makes 2 dozen.
• Let cool completely before beginning the next step, which is to cut a cone out of the bottom of each cake. Trim (and discard, if you wish) the pointy end, leaving only a small circle to cap the cake once filled.
• For the Filling / Frosting:
• In the bowl of a stand mixer beat egg whites until soft peaks form.
• In a small saucepan, combine sugar, water and cream of tartar and bring to a boil.
• Remove from heat and cool until the syrup reaches 242 degrees F.
• Slowly pour syrup into the egg whites, followed by the vanilla and coconut extracts. Whip for another ten minutes, until the mixture is thickened and room temperature.
• Meanwhile, process coconut until fine in a food processor, adding red food coloring, if desired. This goes in a shallow bowl for rolling/sprinkling the almost-finished product.
• Use a pastry bag (or Ziplock with the corner cut out) to fill each cupcake, and replace cake cap, leaving upside down for frosting.
• With a small spatula coat the sides and bottom with a light layer of frosting, then add the coconut sprinkles.