Snow Globe Cupcakes
These snow globe cupcakes are both fun to look at, and delicious to eat. Our version uses a chocolate cupcake, topped with vanilla frosting, shredded coconut, a cute holiday lollipop. We then top it off with a peppermint gelatin bubble. Shake up some Christmas magic this holiday season!
Tasty Team
88% would make again
Total Time
13 hr 15 min
13 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
13 hr 15 min
13 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 12 cupcakes
Edible Snow Globes
- 1 ½ cups cold water (360 mL)
- 12 packages gelatin powder
- 6 tablespoons sugar
- 3 drops peppermint extract
- nonstick cooking spray, for greasing
Chocolate Cupcakes
- 1 ½ cups all purpose flour (190 g)
- ⅓ cup dark cocoa powder (40 g)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup brown sugar (220 g)
- 1 cup hot water (240 mL)
- ½ cup canola oil (120 mL)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Topping
- 1 jar vanilla frosting
- ½ cup sweetened coconut flakes (50 g)
- 12 holiday themed lollipops, sticks trimmed to 2 in (5 cm)
- powdered sugar, for dusting
Special Equipment
- 12 small balloons, inflated to 3 in (7 cm) in diameter
- 12 skewers
Nutrition Info
- Calories 399
- Fat 17g
- Carbs 54g
- Fiber 2g
- Sugar 41g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Make the edible snow globes: In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
- Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
- Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
- Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1-2 minutes. Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated. Let the balloons for at least 12 hours, until no longer tacky to the touch.
- Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
- Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
- Divide the batter evenly between the cupcake liners.
- Bake the cupcakes for 14–16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
- Finish the edible snow globes: Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon. Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
- Assemble the cupcakes: Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
- Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
- Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
- Enjoy!
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