These easy melted snowman cupcakes look super cute, are easy to decorate and will be a real hit with the kids on your Christmas party table.
Christmas is my favorite time of year, not least of all because of the food. I love the excuse to get my bake on and spend time making lots of fun and cute party food.
And these Christmas snowman cupcakes are some of my favorites. They are super cute and are also simple and quick to make - perfect for this busy time of year!
These melting snowman cupcakes use our Easy Chocolate Cupcakes recipe. You can read some tips for making these below.
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How to make Melted Snowman Cupcakes
Making these cute Christmas cupcakes is very easy. I highly recommend using a piping bag with the Wilton 1A icing tip for piping the icing onto the cupcakes, as it makes it very quick and easy to pipe the snow part of the cupcake.
To do this, start with the icing tip towards the outside edge of the cupcake. Use even pressure and, squeezing from the top of the icing bag, slowly create a swirl, moving to the middle of the cupcake and upwards.
It doesn't matter if it collapses or even looks a little messy - after all, it is supposed to be melting snow!
Once you have your snow piped, you need to add the marshmallow snowman head. Use edible pens to draw on the faces. Then pop the marshmallow on top of the snow. Place it slightly towards the back of the cupcake to leave room for the buttons.
Finish the marshmallow snowman cupcakes with Smarties or M&Ms for the buttons, and pretzel sticks for the arms. Done!
Tips for making the best Chocolate Cupcakes
The chocolate cupcake recipe used for these Christmas cupcakes is very easy to make and pretty foolproof. However here are a few tips that will help make sure you get perfect cupcakes.
- Pre-heat the oven and line your cupcake tin with cases before you start making the cake batter. This will ensure that your cake batter isn't sitting around waiting once it's ready to go in the oven.
- Make sure your eggs and butter are at room temperature before you start.
- Mix and sieve the dry ingredients together before you start and set them aside so that they are ready to mix in as soon as you need them. This means your cake mixture isn't sitting around waiting for you to measure the dry ingredients.
- Mix in a spoonful of the flour mixture with each egg. This helps prevent your cake batter from curdling.
- Use a metal spoon to fold in the flour and move it in a figure-of-eight motion. This ensures you get maximum air into the mixture and helps make the the cupcakes light and airy.
- Use an ice cream scoop to measure the cake batter into the tin. This makes it easier and quicker and also ensures your measurements are more even.
- Leave the cupcakes in the muffin tin for just a couple of minutes before transferring them to a wire cooling rack and ensure they are completely cool before frosting them.
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- 1/2 cup (100g) all purpose (plain) flour
- 2 1/2 tbsp (40g) cocoa powder
- 2 tsp baking powder
- 2/3 cup (150g) butter
- 3/4 cup (150g) soft brown sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 3 large eggs
For the Frosting
- 1 cup (225g) butter (room temperature)
- 3 3/4 cup (450g) icing sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- Pre-heat oven to 180C / 350F. Line a muffin tray with cupcake cases.
- In a large bowl, sift together the flour, cocoa powder and baking powder. Set aside.
- Cream together the butter and sugar until pale and fluffy.
- Mix in the milk and vanilla extract.
- Add one egg, together with one tablespoon of the flour mixture and mix until fully incorporated.
- Add the second egg with one tablespoon of the flour mixture and mix until fully incorporated.
- Using a metal spoon in a figure of eight movement, fold in the rest of the flour mixture until well mixed together.
- Use an ice cream scoop to divide the mixture between the cupcake cases.
- Bake in the oven for 20 minutes, or until a skewer comes out clean when dipped into the middle of the cupcake.
- Leave to cook in the tray for a few minutes then transfer to a wire rack to cool completely before icing.
For the Frosting
- Using an electric hand whisk or stand mixer, beat the butter until soft - around 2 minutes.
- Add the icing sugar, vanilla extract and milk. Starting on a low speed and gradually increasing up to medium-high speed, mix in all the ingredients. This should take around 2 minutes.
- Transfer frosting to a piping bag fitted with a large round piping tip (I use the Wilton 1A).
- Starting on the outside of the cupcake, pipe the frosting around and in towards the centre of the cupcake, moving upwards.
- Use the edible pens to draw faces onto the marshmallows.
- Add a marshmallow head to each cupcake. Place it towards the back of the cupcake to leave room for the buttons.
- Finish the cupcakes by adding the Smarties/M&Ms buttons and pretzel arms.
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Amount Per Serving: Calories: 178Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 207mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 3g