Mini Chocolate Cakes with Marshmallow Filling Recipe
Introduction
These Mini Chocolate Cakes with Marshmallow Filling are a delightful treat that combines rich chocolate with a soft, gooey center. Perfect for parties or a special dessert, they’re bite-sized and easy to enjoy.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup marshmallow cream
- 4 ounces chocolate (for coating)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix the flour, cocoa powder, and sugar. Add the eggs and whisk until smooth to form the cake batter.
- Step 2: Spoon the batter into mini muffin tins, filling each about two-thirds full. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely.
- Step 3: Once cooled, cut a small cavity in the center of each mini cake. Fill each cavity with marshmallow cream using a spoon or piping bag.
- Step 4: Melt the chocolate in a double boiler or microwave until smooth. Dip or coat each filled mini cake in the melted chocolate, covering it completely.
- Step 5: Place the coated cakes on parchment paper and allow the chocolate to set at room temperature or in the refrigerator before serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Substitute marshmallow cream with homemade marshmallow fluff for a fresher taste.
- Use dark, milk, or white chocolate for coating to suit your preference.
- Chill the cakes briefly before dipping to help the chocolate coat more evenly.
Storage
Store the mini chocolate cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. Reheat slightly in the microwave to soften the marshmallow filling if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mini cakes ahead of time?
Yes, you can bake and fill the mini cakes a day ahead. Coat them in chocolate just before serving to keep the coating fresh and crisp.
What can I use if I don’t have marshmallow cream?
You can substitute marshmallow cream with marshmallow fluff or even softened marshmallows melted gently. Alternatively, a sweet cream cheese frosting can offer a different but delicious filling.
PrintMini Chocolate Cakes with Marshmallow Filling Recipe
Delightfully rich and fudgy mini chocolate cakes filled with a creamy marshmallow center and coated in a smooth chocolate shell. Perfect bite-sized treats for chocolate lovers, these cakes combine tender cocoa-infused cake with a sweet, fluffy filling that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 mini chocolate cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Mini Chocolate Cakes
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Marshmallow Filling
- 1 cup marshmallow cream (marshmallow fluff)
For the Chocolate Coating
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 tablespoon vegetable oil (optional, for smoother coating)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour mini muffin tins or use silicone molds for easy removal of the mini cakes.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Combine wet ingredients: In a separate large bowl, beat the eggs with sugar until light and fluffy. Add the milk, vegetable oil, and vanilla extract and mix well.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the texture tender.
- Fill molds and bake: Spoon the batter evenly into the prepared mini muffin tins, filling each about 3/4 full. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove from oven and allow cakes to cool completely in the pan for about 10 minutes, then transfer to a wire rack to cool thoroughly.
- Slice and fill cakes: Once cooled, carefully slice each mini cake in half horizontally. Spread a generous layer of marshmallow cream inside and sandwich the halves back together.
- Melt chocolate coating: In a microwave-safe bowl or double boiler, melt the chocolate chips with vegetable oil, stirring until smooth and glossy.
- Coat the filled cakes: Dip each filled mini cake into the melted chocolate to fully coat, then place on parchment paper to set. Refrigerate to help the chocolate harden, about 15-20 minutes.
- Serve and enjoy: Once the chocolate has set, serve the mini chocolate cakes as a delightful dessert or party treat.
Notes
- You can use store-bought marshmallow cream or homemade marshmallow fluff.
- Adding vegetable oil to the melted chocolate makes the coating thinner and shinier for easier dipping.
- Use silicone molds for easier removal if you have difficulty with sticking.
- Store the finished cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a richer flavor, consider adding a teaspoon of espresso powder to the cake batter.
Keywords: mini chocolate cakes, marshmallow filling, chocolate coating, bite-sized dessert, chocolate treats
