Mini Chocolate Cakes with Marshmallow Recipe

If you’re searching for a dazzling dessert that’s both irresistible and perfectly portioned, these Mini Chocolate Cakes with Marshmallow will quickly become your new go-to favorite. Imagine moist, rich chocolate cakes filled with luscious, fluffy marshmallow cream and encased in a smooth, glossy chocolate coating—it’s a celebration of textures and flavors that feels elegant yet approachable. Whether for a party, special occasion, or a treat to brighten your day, these mini delights combine classic comforts with a fun twist, making every bite a celebration.

Ingredients You’ll Need

Making Mini Chocolate Cakes with Marshmallow is surprisingly straightforward thanks to a handful of carefully chosen ingredients. Each one plays a key role in creating the perfect balance of richness, fluffiness, and shine that makes this treat so special.

• Dutch process cocoa powder: Adds deep chocolate flavor and a velvety texture to the cakes.
• Boiling water: Helps to bloom the cocoa powder, intensifying the chocolate taste.
• All purpose flour: Provides structure without weighing down the cake.
• Granulated sugar: Sweetens evenly and helps create a tender crumb.
• Baking powder: Ensures the cakes rise just right, making them fluffy and light.
• Salt: Enhances the chocolate’s richness and balances sweetness.
• Eggs: Add moisture, structure, and richness to the batter.
• Whole milk: Contributes creaminess and tender crumb.
• Vegetable oil: Keeps the cakes moist for days.
• Vanilla extract: Adds warmth and depth to the chocolate.
• Egg whites: Whipped to create the fluffy marshmallow filling.
• Sugar and water (for syrup): Cooked to make the sweet foundation of the marshmallow cream.
• Tempered melted chocolate: Used to coat and finish the cakes with a beautiful, glossy shell.

How to Make Mini Chocolate Cakes with Marshmallow

Step 1: Prepare the Chocolate Cake Batter

Start by heating your oven to 350℉ and lightly spraying your mini cake pans with baking spray. The magic begins by whisking together the Dutch process cocoa powder with boiling water—this step unlocks the deepest chocolate flavor and makes sure your cakes stay moist. Then, combine the dry ingredients like flour, sugar, baking powder, and salt in a large bowl before adding eggs, milk, oil, and vanilla extract. Whisk everything until smooth, and fold in the chocolate mixture to make a luscious batter that promises rich indulgence.

Step 2: Bake the Mini Cakes

Scoop the batter into your prepared molds, filling each about two-thirds full to leave room for rising. Pop them into the oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. These mini cakes will come out perfectly tender with a slight bounce, the foundation for all the marshmallow magic to come.

Step 3: Make the Marshmallow Filling

While the cakes cool, turn your attention to the airy marshmallow filling. Beat the egg whites until stiff peaks form—this is what gives your filling its signature fluffiness. Meanwhile, cook your sugar and water syrup on medium-low heat, stirring just until the sugar dissolves. After cleaning the pot’s sides with a wet pastry brush to prevent crystal formation, stop stirring and let the syrup reach the precise temperature of 246℉-250℉. Slowly and carefully pour this hot syrup into the beaten egg whites while the mixer runs, continuing to beat until the mixture cools into a glossy, cloud-like marshmallow cream.

Step 4: Assemble the Mini Chocolate Cakes with Marshmallow

Once the cakes are fully cooled, level them and carefully core out the centers using a cupcake corer or small spoon. Fill a piping bag with the marshmallow filling and pipe it into each hollowed cake. Cap each with the removed top piece, creating perfect little chocolate sandwich cakes. Finally, dip the bottoms of the cakes into melted chocolate, place them on parchment paper to set, and spoon more melted chocolate over the tops for that luxurious, shiny finish. Watching these mini wonders come together is pure joy.

How to Serve Mini Chocolate Cakes with Marshmallow

Garnishes

A simple dusting of powdered sugar or a sprinkle of crushed toasted nuts can add a lovely contrast to the rich chocolate exterior. Fresh berries or edible gold flakes transform these cakes into an elegant dessert centerpiece. For a cozy vibe, a few mini marshmallows or a drizzle of caramel sauce can amplify the indulgence factor and make each bite unforgettable.

Side Dishes

These mini cakes love company! Serve them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the chocolate and marshmallow layers. A cup of strong coffee or rich hot chocolate also pairs beautifully, turning your snack into a decadent, complete experience.

Creative Ways to Present

Impress guests by arranging these Mini Chocolate Cakes with Marshmallow on a tiered dessert stand, allowing careful layering of colors and textures. Wrapping each in a pretty parchment cup or clear cellophane tied with a ribbon makes them fantastic party favors. You can also play with dipping the cakes in white or flavored chocolate for fun color variations that brighten up any table.

Make Ahead and Storage

Storing Leftovers

You can keep these mini cakes fresh by storing them in an airtight container at room temperature for up to two days. The chocolate coating helps protect the cake from drying out, and the marshmallow filling remains soft and wonderfully creamy, just like when freshly made.

Freezing

For longer storage, freeze the Mini Chocolate Cakes with Marshmallow individually wrapped in plastic wrap and placed inside an airtight container. Frozen this way, they stay delicious for up to a month. Just thaw at room temperature before serving to enjoy their full glory.

Reheating

Gently rewarm the cakes if you prefer them slightly warmed but be cautious not to overheat, as the chocolate shell can melt or lose its shiny finish. A few seconds in the microwave or a quick warm-up in a low oven is enough to take the chill off these delightful bites.

FAQs

Can I use egg substitutes in the marshmallow filling?

The traditional marshmallow filling relies on egg whites to achieve the perfect airy texture, so substitutes may change the consistency. For an egg-free version, you might experiment with aquafaba, but results can vary.

Is it necessary to temper the chocolate for coating?

Tempering chocolate ensures a smooth, glossy finish and crisp snap once set, but you can use melted chocolate without tempering if you’re okay with a softer, less shiny coating.

Can I make these mini cakes in advance?

Absolutely! They hold up well for a day or two when stored properly, and the filling and chocolate coating only improve as the flavors meld.

What size molds should I use for these mini cakes?

Mini muffin pans or silicone molds about 2 inches in diameter work perfectly to create these bite-sized treats that bake evenly and look charming.

How do I avoid cracking when dipping the cakes in chocolate?

Make sure the cakes are completely cooled and the chocolate is melted but not too hot. A thin, even coat and allowing the chocolate to set at room temperature helps prevent cracking.

Final Thoughts

Mini Chocolate Cakes with Marshmallow are a joyful celebration of chocolatey richness and marshmallow sweetness that’s both fun to make and impossible to resist. Don’t hesitate to dive into this recipe — it’s a guaranteed crowd-pleaser that turns any moment into a special occasion. Once you make them, you’ll find yourself reaching for these mini marvels again and again.

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