Description

These Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating are a decadent treat combining rich cocoa-infused cakes with fluffy marshmallow filling, all enveloped in a smooth chocolate coating. Perfect for parties or a special dessert, they feature a moist texture from Dutch cocoa and whole milk, contrasted by a light, airy marshmallow center and a glossy chocolate exterior.

Ingredients

Scale

Cake 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

Marshmallow Filling Ingredients

2 large egg whites
⅔ cup granulated sugar
8 teaspoons water

Chocolate Coating

4 cups melted or tempered chocolate

Instructions

Preheat Oven: Heat the oven to 350℉ and prepare baking pans by spraying them with baking spray. Set aside.
Prepare Cocoa Mixture: In a small bowl, whisk together the Dutch process cocoa powder and boiling water until smooth. Set aside to cool slightly.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add Wet Ingredients: To the dry ingredients, add the eggs, whole milk, vegetable oil, and vanilla extract. Whisk until the batter is smooth and uniform.
Incorporate Cocoa: Stir the previously prepared cocoa mixture into the batter, ensuring it is fully blended for a rich chocolate flavor.
Fill Molds and Bake: Spoon the batter into prepared molds, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a tester inserted into the cakes comes out clean.
Beat Egg Whites: While the cakes bake, beat the egg whites in a clean mixing bowl until stiff peaks form to prepare for the marshmallow filling.
Cook Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring until the sugar dissolves completely.
Brush Pot Sides: Stop stirring and brush down the sides of the saucepan with a pastry brush dipped in water to prevent crystallization.
Heat Syrup to Soft Ball Stage: Continue cooking the sugar syrup without stirring until it reaches 246℉-250℉ (soft ball stage) on a candy thermometer.
Combine Syrup and Egg Whites: With the mixer running on medium speed, slowly pour the hot sugar syrup into the stiff egg whites in a thin stream.
Beat Marshmallow Filling: Continue beating the mixture until it cools and becomes glossy and fluffy, forming the marshmallow filling.
Prepare Cakes for Filling: Once cakes are cooled, level their tops and core out the center using a cupcake corer or spoon to create space for the filling.
Fill Cakes: Transfer the marshmallow filling into a piping bag and pipe it into the hollowed centers of each cake. Replace the cut-out cake lids on top to seal.
Dip Base in Chocolate: Dip the bottom of each cake into the melted or tempered chocolate coating, then place them on a parchment-lined sheet pan to set.
Coat Cakes with Chocolate: Place cakes on a wire cooling rack and spoon the melted chocolate over the tops and sides, ensuring even coverage. Allow the chocolate coating to set completely before serving.

Notes

Using Dutch process cocoa powder gives a deeper, smoother chocolate flavor compared to natural cocoa.
Be sure to use room temperature eggs to help the batter come together smoothly.
Tempering the chocolate for coating will result in a shiny finish and crisp snap once set.
The marshmallow filling should be used immediately after preparation to prevent it from deflating.
Use a candy thermometer for accuracy when cooking sugar syrup to the correct temperature.
Ensure cakes are fully cooled before coring and filling to prevent melting the marshmallow.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini chocolate cakes, marshmallow filling, chocolate coating, dessert, baked chocolate cake, homemade mini cakes