Introduction

These Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating are a delightful treat for chocolate lovers. Moist, rich cakes are filled with fluffy marshmallow cream and enveloped in a smooth chocolate shell, making each bite a perfect balance of textures and flavors.

A stack of six round chocolate-covered cakes sits on a white plate lined with parchment paper on a wire rack, placed on a white marbled surface. Each cake has a smooth, glossy milk chocolate coating with a soft, even surface. One cake is cut in half and positioned on top, showing three layers: a dark brown, moist chocolate cake outer layer, a thick, fluffy white cream center, and the glossy chocolate coating enclosing all sides. Small white flowers decorate the arrangement, with chocolate shavings scattered on the marbled surface nearby. In the background, there is a blurry glass and a bottle on the white marbled surface. 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 your oven to 350℉ and spray your mini cake pans 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 until well combined.
Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, then whisk until the batter is smooth.
Step 5: Stir the cocoa mixture into the batter until evenly incorporated.
Step 6: Spoon the batter into the prepared molds, filling each about two-thirds full.
Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 8: To make the marshmallow filling, beat the egg whites until stiff peaks form.
Step 9: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring until the sugar dissolves.
Step 10: Stop stirring and use a wet pastry brush to brush down the sides of the pan to prevent crystallization.
Step 11: Continue cooking without stirring until the syrup reaches 246℉–250℉ on a candy thermometer.
Step 12: With your mixer running, slowly pour the hot sugar syrup into the beaten egg whites.
Step 13: Beat the mixture until it cools and becomes glossy and thick.
Step 14: Level the cooled cakes and use a cupcake corer or spoon to hollow out the center of each.
Step 15: Fill a piping bag with the marshmallow filling and pipe it into the hollowed centers of the cakes.
Step 16: Place the cut-out cake lids back on top of each filled cake.
Step 17: Dip the bottom of each assembled cake into the melted chocolate and place on a parchment-lined sheet pan to set.
Step 18: Set the cakes on a wire rack and spoon melted chocolate over the tops to fully coat them.
Step 19: Allow the chocolate to set completely before serving.

Tips & Variations

For a glossy finish, temper the chocolate properly before dipping the cakes.
Use high-quality Dutch process cocoa for a richer chocolate flavor in the cake.
For a flavored filling, add a few drops of peppermint or orange extract to the marshmallow mixture.
Substitute vegetable oil with melted butter for a slightly different texture and flavor.

Storage

Store the mini cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week. Allow refrigerated cakes to come to room temperature before serving. If needed, reheat briefly in a warm oven to refresh the texture of the chocolate coating.

How to Serve

A stack of nine smooth, round chocolate-covered cakes is arranged in a pyramid shape on a white wire cooling rack lined with white parchment paper. The cakes are all evenly coated in shiny milk chocolate, with a slight swirl texture on top of each one. Around the base of the rack and scattered on the white marbled surface are small white flowers and chocolate curls. A silver measuring cup sits in front of the rack on the marble surface, and a clear bottle and empty tall glass are blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marshmallow filling ahead of time?

Yes, you can prepare the marshmallow filling a few hours in advance. Keep it covered at room temperature and give it a quick whisk before piping if it thickens too much.

What type of chocolate works best for coating?

High-quality couverture or baking chocolate that melts smoothly works best for coating. Tempered chocolate will give you a shiny finish with a firm snap.

Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe

Print Recipe

★★★★★

5 from 70 reviews

These Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating are a decadent treat featuring moist cocoa-infused cakes filled with fluffy marshmallow cream and encased in a luscious melted chocolate coating. Perfect for special occasions or a delightful dessert, these bite-sized cakes combine rich chocolate flavor with a soft, sweet center and a glossy finish.

Author: Toney
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 12 mini cakes 1x
Category: Baking
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

Marshmallow Filling Ingredients

2 large egg whites
⅔ cup granulated sugar
8 teaspoons water

Chocolate Coating

4 cups melted or tempered chocolate

Instructions

Prepare Oven and Pans: Preheat your oven to 350°F. Grease your molds or mini cake pans with baking spray to prevent sticking, then set them aside.
Make Cocoa Mixture: In a small bowl, whisk together the sifted Dutch process cocoa powder and boiling water until smooth. Set this mixture aside to cool slightly.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the mixture becomes smooth and homogeneous.
Incorporate Cocoa Mixture: Stir in the cocoa and water mixture thoroughly until fully combined, yielding a rich chocolate batter.
Fill Molds: Spoon the batter into the prepared molds, filling each about two-thirds full to allow room for rising.
Bake Cakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and allow to cool completely.
Beat Egg Whites: While the cakes bake, prepare the marshmallow filling. Beat the egg whites in a clean bowl until stiff peaks form, ensuring the whites are firm and glossy.
Cook Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring until the sugar dissolves completely.
Clean Pot Sides: Stop stirring and use a pastry brush dipped in water to brush down the sides of the saucepan. This prevents sugar crystals from forming on the pot walls.
Finish Sugar Syrup: Continue cooking the syrup without stirring until it reaches 246°F to 250°F (soft-ball stage).
Combine Syrup and Egg Whites: With an electric mixer running on low speed, slowly pour the hot sugar syrup into the beaten egg whites in a thin stream.
Beat Until Cool: Increase the mixer speed and continue beating the mixture until it cools completely and thickens into a glossy marshmallow fluff.
Core and Fill Cakes: Level the top of the cooled cakes. Using a cupcake corer or spoon, carefully hollow out a small portion in the center of each cake, creating a cavity for the filling.
Pipe Marshmallow Filling: Transfer the marshmallow filling to a piping bag. Pipe the filling into each cored cake cavity until full.
Replace Cake Lids: Take the cut-out portions and place them back on top of each filled cake to enclose the marshmallow filling.
Dip in Chocolate: Dip the bottom of each mini cake into the melted or tempered chocolate coating, then place them onto a parchment-lined sheet pan to set.
Cool and Coat Top: Set the cakes on a wire cooling rack. Spoon the remaining melted chocolate over the tops and sides of the cakes to cover them completely with a smooth chocolate shell.
Allow to Set: Let the chocolate coating fully set before serving, ensuring a firm, glossy finish on the mini cakes.

Notes

Ensure egg whites are at room temperature for best volume when beating to stiff peaks.
Use a candy or instant-read thermometer to accurately reach the sugar syrup’s temperature for marshmallow filling.
Melt or temper the chocolate carefully to prevent blooming and achieve shiny coating.
For easier assembly, chill the cakes slightly before coring and filling.
Store finished cakes in an airtight container at room temperature or in the refrigerator for up to 3 days.

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