Heavenly Chocolate Cupcakes with Snow Frosting

Cupcakes are cool. They are a nice size for individual servings, great for bringing to kid parties at school, adorable to look at and dress up with sparkly sugars and they are currently all the craze on the “cake walk.” But they are still cake. And if the cake isn’t good, the frosting is the only thing good about them and to me, that’s a waste of calories. It’s pretty important to start with a cupcake that’s delicious on its own. 

Make cupcakes that are so good that when you add frosting to them—well, it’s just icing on the cake. Like these chocolate cupcakes with snow, also known as 7-minute, frosting.

When I volunteered to bring six dozen cupcakes to a Habitat for Humanity party last week, I knew this would be one of the flavors. (The other flavor was Double Butterscotch with Butterscotch Maple Frosting.) The chocolate cake/cupcake recipe was given to me about 15 years ago. I like this basic recipe because of its deep chocolate flavor and because it’s the moistest cake I’ve ever tasted. It’s because of the Miracle Whip salad dressing.

The Snow Frosting is a family recipe from my mom. She’s made this frosting for as long as I can remember, especially for our birthday cakes. I started making it once I had kids. My mom always knew when I was going to make Snow Frosting because I would borrow her double boiler.

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Now that my sweet, someday-to-be-mother-in-law, Marie, gave me one for Christmas last year, my mom won’t have to know how often I make it. Which means I may actually be able to surprise HER with this dreamy, sticky treat for once.

Sweet wishes,


Heavenly Chocolate Cupcakes with Snow Frosting

Staci at Random Sweets
Snow frosting, also known as 7-minute frosting, has been a birthday tradition in my family since I was a little girl. Now I top my moist heavenly chocolate cupcakes with it. Double the recipe for a layer cake.
4.34 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 124 kcal



  • 15.25 oz chocolate cake mix
  • ½ cup unsweetened cocoa
  • 3 large eggs
  • 1⅓ cups water
  • 1 cup Miracle Whip salad dressing

Snow Frosting

  • 1 egg white , room temperature
  • ¾ cup sugar
  • dash of salt
  • 3 tablespoons water
  • 1 teaspoon light corn syrup
  • ½ teaspoon pure vanilla extract



  • Heat oven to 350°F. Grease 24 muffin cups or line with cupcake papers.
  • Combine all cupcake ingredients. Beat on medium speed until blended.
  • Pour into cupcake pans. Bake at 350° for 20-25 minutes or until toothpick or cake tester comes out clean. Cool completely before frosting.

Snow Frosting

  • In a small double boiler stir together egg white, sugar, salt, water and syrup before setting it over the heat.
  • Cook over soft boiling water (you don't want it to splash), beating with an electric hand mixer 7 minutes, or until frosting will stand in stiff peaks. Remove from heat.
  • Beat in vanilla.
  • Frost cake or cupcakes. Store in airtight container at room temperature.


For 9×13 pan: Pour into greased 13×9 inch pan. Bake at 350° for 30-40 minutes.
This recipe makes one 13×9 inch cake, two 9-inch round cakes or 24 cupcakes.
Double the snow frosting recipe for a layer cake or for more than 24 cupcakes. Can also substitute almond extract or another flavoring for the vanilla.


Calories: 124kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 21mgSodium: 244mgPotassium: 102mgFiber: 1gSugar: 15gVitamin A: 38IUCalcium: 34mgIron: 1mg
Keyword 9×13 cake, birthday, Bundt cake, cake mix, chocolate, cupcakes, frosting

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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