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Mini Chocolate Cakes with Marshmallow Filling Recipe

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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.

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

  1. 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.
  2. Make Cocoa Mixture: In a small bowl, whisk together the Dutch process cocoa powder and boiling water until smooth. Set aside to cool slightly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly combine.
  4. 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.
  5. Incorporate Cocoa: Stir the cooled cocoa mixture into the batter until evenly blended, creating a rich chocolate batter.
  6. Fill Cake Molds: Spoon batter into the prepared mini cake molds, filling each mold about two-thirds full to allow room for rising.
  7. 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.
  8. Beat Egg Whites: Using a stand or hand mixer, beat the egg whites until stiff peaks form.
  9. 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).
  10. 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.
  11. 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.
  12. Fill Cakes: Transfer the marshmallow filling to a piping bag, then pipe the fluffy filling into the cavities of each cake, filling them generously.
  13. Replace Cake Tops: Place the cut-out lids back onto each filled cake to seal them.
  14. 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.
  15. 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

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