Mini 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
Scale
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
