Introduction

These Mini Chocolate Cakes with Marshmallow Filling combine rich, moist chocolate cake with a fluffy, sweet marshmallow center. Perfect for individual treats, they’re dipped and drizzled with melted chocolate for an irresistible finish.

A stack of six round chocolate-covered cakes sits on a white plate with a wire rack, placed on a white marbled surface. Each cake has a smooth, glossy dark brown chocolate outer layer. One cake on top is cut in half, showing a blackish-brown soft chocolate cake layer on the top and bottom with a fluffy white cream filling in the middle, creating three visible layers inside. Small white flowers are delicately placed around the cakes, and several chocolate curls are scattered on the surface nearby. A small metal measuring cup is in the foreground on the right side. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 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 aside to cool slightly.
Step 3: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth.
Step 5: Stir the cocoa mixture into the batter until fully incorporated.
Step 6: Spoon the batter into the prepared molds, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
Step 7: For the marshmallow filling, beat the egg whites until stiff peaks form.
Step 8: In a small saucepan, combine sugar and water. Cook over medium-low heat, stirring until the sugar dissolves. Stop stirring, and brush down the sides of the pan with a wet pastry brush to prevent crystallization.
Step 9: Continue cooking without stirring until the syrup reaches 246℉–250℉ (soft-ball stage).
Step 10: With your mixer running, slowly pour the hot syrup into the beaten egg whites. Continue to beat until the mixture is thick and cooled to room temperature.
Step 11: Level the cooled cakes and core out the center using a cupcake corer or a small spoon to create a cavity for the filling.
Step 12: Transfer the marshmallow filling to a piping bag and fill each cored cake. Replace the cut-out cake lid on top.
Step 13: Dip the bottom of each cake into the melted chocolate, set them on a parchment-lined sheet, and let the chocolate set.
Step 14: Place the cakes on a wire rack and spoon the remaining melted chocolate over the tops for a glossy finish. Allow the chocolate to set before serving.

Tips & Variations

Use room temperature eggs and milk to help the batter combine smoothly and rise evenly.
For a fun twist, add a pinch of cinnamon or espresso powder to the batter to enhance the chocolate flavor.
If you don’t have a cupcake corer, carefully use a small spoon or melon baller to remove the cake centers.
Tempering the chocolate will give a shinier finish and a better snap, but melted chocolate works well too.

Storage

Store the mini cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture. Avoid freezing, as the marshmallow filling may become sticky or weep.

How to Serve

The image shows a stack of round chocolate cakes covered with smooth milk chocolate coating. On top of the stack, a single cake is cut in half, revealing a moist dark brown chocolate cake layer surrounding a creamy white filling at its center. The outer milk chocolate layer is thin and glossy, closely hugging the cake shape. The cakes sit on a white marbled surface, adding a clean and bright background to the rich brown colors of the chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day ahead and keep them wrapped tightly. It’s best to fill and decorate them on the day you plan to serve for optimal texture.

Is it safe to use raw egg whites in the marshmallow filling?

This recipe uses a sugar syrup cooked to the soft-ball stage, which is poured into the egg whites while beating, effectively cooking them and making the filling safe to eat.

Mini Chocolate Cakes with Marshmallow Filling Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

These Mini Chocolate Cakes with Marshmallow Filling are luscious, moist individual cakes rich with Dutch process cocoa. Filled with a fluffy, homemade marshmallow cream and enveloped in melted chocolate, they are perfect bite-sized treats for any occasion.

Author: Dana
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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
4 cups melted or tempered chocolate (for dipping and topping)

Marshmallow Filling Ingredients

2 large egg whites
⅔ cup granulated sugar
8 teaspoons water

Instructions

Preheat Oven and Prepare Pans: Heat your oven to 350℉ (175℃). Spray mini cake molds or muffin tins liberally with baking spray to prevent sticking and set aside.
Make 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 to evenly combine.
Add Wet Ingredients: To the dry ingredient mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Whisk until batter is smooth and fully incorporated.
Incorporate Cocoa: Stir the cooled cocoa mixture into the batter until evenly blended, creating a rich chocolate batter.
Fill Cake Molds: Spoon batter into the prepared mini cake molds, filling each mold about two-thirds full to allow room for rising.
Bake Cakes: Place molds in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely.
Beat Egg Whites: Using a stand or hand mixer, beat the egg whites until stiff peaks form.
Prepare Sugar Syrup: In a small saucepan, combine granulated sugar and water. Cook over medium-low heat, stirring until sugar fully dissolves. Then, stop stirring, brush down sides of the pan with a water-dipped pastry brush to prevent crystallization, and continue cooking the syrup without stirring until the temperature reaches 246℉-250℉ (soft-ball stage).
Make Marshmallow Filling: With the mixer running on medium speed, slowly pour the hot sugar syrup into the beaten egg whites in a steady stream. Continue beating until the mixture cools and becomes thick and fluffy.
Core Cakes: Once cakes have cooled, level the tops gently with a knife. Using a cupcake corer or small spoon, carefully hollow out the center of each mini cake to create a cavity for the filling.
Fill Cakes: Transfer the marshmallow filling to a piping bag, then pipe the fluffy filling into the cavities of each cake, filling them generously.
Replace Cake Tops: Place the cut-out lids back onto each filled cake to seal them.
Dip Bottoms in Chocolate: Quickly dip the bottom of each cake into the melted or tempered chocolate, allowing excess to drip off. Place cakes on a parchment-lined sheet pan to set.
Top with Chocolate: Once the dipped bottoms set, place cakes on a wire cooling rack and spoon melted chocolate over the tops to coat and decorate them as desired. Allow chocolate to fully set before serving.

Notes

Ensure eggs are at room temperature for better batter emulsification and cake texture.
Brush sides of the saucepan with water during sugar syrup cooking to prevent sugar crystals forming, which could ruin the marshmallow texture.
Use a candy thermometer for precise syrup temperature to achieve perfect marshmallow consistency.
For easier cake removal, line cake molds with parchment paper or silicone liners if desired.
The marshmallow filling can be stored covered in the refrigerator for up to 2 days; bring to room temperature and rewhip if needed before using.
Tempered chocolate creates a shiny finish and snap; however, melted chocolate from chips or bars can be used with acceptable results.

Keywords: mini chocolate cakes, marshmallow filling, homemade desserts, individual chocolate cakes, rich chocolate treat