Name: Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup Dutch process cocoa powder (sifted); 1 cup boiling water; 1¾ cups all purpose flour; 1½ cups granulated sugar; 2½ teaspoons baking powder; ¾ teaspoon salt; 2 large eggs (room temperature); ¾ cup whole milk; ½ cup vegetable oil; 1¾ teaspoons vanilla extract; 2 large egg whites; ⅔ cup granulated sugar; 8 teaspoons water; 4 cups melted or tempered chocolate

Ingredients

¾ cup Dutch process cocoa powder (sifted)

1 cup boiling water

1¾ cups all purpose flour

1½ cups granulated sugar

2½ teaspoons baking powder

¾ teaspoon salt

2 large eggs (room temperature)

¾ cup whole milk

½ cup vegetable oil

1¾ teaspoons vanilla extract

2 large egg whites

⅔ cup granulated sugar

8 teaspoons water

4 cups melted or tempered chocolate

Instructions

Step 1: Preheat the oven to 350℉ and spray your mini cake molds with baking spray. Set aside.

Step 2: In a small bowl, whisk together the sifted cocoa powder and boiling water until smooth. Set this chocolate mixture aside.

Step 3: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until smooth and well incorporated.

Step 5: Stir the cocoa and water mixture into the batter until evenly distributed.

Step 6: Spoon the batter into the prepared molds, filling each about two-thirds full.

Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.

Step 8: To make the marshmallow filling, beat the egg whites in a clean bowl until stiff peaks form.

Step 9: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring until the sugar dissolves.

Step 10: Stop stirring and use a pastry brush dipped in water to brush down the sides of the saucepan to prevent crystallization. Continue cooking without stirring until the mixture reaches 246℉-250℉.

Step 11: With the mixer running, slowly pour the hot sugar syrup into the whipped egg whites.

Step 12: Continue beating the mixture until it cools to room temperature and forms a glossy, stable marshmallow filling.

Step 13: Level the cooled cakes using a knife. Core each cake using a cupcake corer or spoon to create a hole for the filling.

Step 14: Transfer the marshmallow filling to a piping bag and pipe it into each cored cake.

Step 15: Place the cake “lid” cut from the cored portion back on top to enclose the filling.

Step 16: Dip the bottom of each mini cake into the melted chocolate, then place them on a parchment-lined sheet pan to set.

Step 17: Once set, place the cakes on a wire rack and spoon melted chocolate over the tops to evenly coat.

Step 18: Allow the chocolate coating to fully set before serving.

Tips & Variations

For a richer chocolate flavor, use dark chocolate for the coating or add a pinch of espresso powder to the batter.

Ensure your eggs are at room temperature for better volume when whipping the egg whites.

Use a candy thermometer to accurately reach the correct sugar syrup temperature for a stable marshmallow filling.

Try adding a splash of flavored liqueur to the marshmallow filling for an adult twist.

Storage

Store the mini chocolate cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days; bring to room temperature before serving for best texture. The chocolate coating may become firm in the fridge but softens nicely once warmed slightly.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake and fill the cakes a day in advance. Store them properly as noted and add the final chocolate coating just before serving for the freshest look.