Just like the original, individual chocolate cakes are enrobed in marshmallow and coconut.

Notes:

I recommend greasing the cupcake pan, rather than using cupcake papers, because the crinkled impressions the papers leave behind on the cupcakes create a strange exterior texture for the Sno Balls.

I like using a medium star tip to fill the cupcakes because its shape makes it easier to pierce the cupcake and inject the filling.

Instead of using a food processor, you can tint the coconut flakes by shaking them up with food coloring in a plastic bag. However, the coconut bits on a Sno Ball are quite small and using a food processor helps grind up the coconut for a more authentic texture.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.