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Mini Chocolate Cakes with Marshmallow Filling

Mini Chocolate Cakes with Marshmallow Filling

Delight in these Mini Chocolate Cakes with Marshmallow Filling, offering rich cocoa and fluffy marshmallow surprises.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Sweets
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • ¾ cup Dutch process cocoa powder This gives a rich chocolate flavor that is perfect for your mini cakes.
  • 1 cup boiling water The heat will help bloom the cocoa.
  • 1¾ cups all purpose flour This provides the structure for the cakes.
  • 1½ cups granulated sugar Sweetness is key to balancing the chocolate's bitterness.
  • 2½ teaspoons baking powder Helps the cakes rise beautifully.
  • ¾ teaspoon salt Elevates all the flavors in your batter.
  • 2 large eggs Add moisture and richness.
  • ¾ cup whole milk Brings added creaminess to the batter.
  • ½ cup vegetable oil Keeps the cakes moist.
  • 1¾ teaspoons vanilla extract Enhances the chocolate flavor.
For the Marshmallow Filling
  • 2 large egg whites Helps create the fluffy texture.
  • ⅔ cup granulated sugar Necessary for sweetening the filling.
  • 8 teaspoons water Helps dissolve the sugar.
For the Chocolate Coating
  • 4 cups melted or tempered chocolate Choose high-quality chocolate for a decadent finish.

Equipment

  • Mixing bowls
  • whisk
  • Baking pans
  • Oven

Method
 

How to Make Mini Chocolate Cakes with Marshmallow Filling
  1. Preheat the oven to 350°F (175°C). Grease your baking pans lightly.
  2. Combine cocoa powder and boiling water in a bowl; stir until smooth.
  3. Whisk together flour, sugar, baking powder, and salt in a separate bowl.
  4. Mix eggs, milk, oil, and vanilla into the cocoa mixture; stir until combined.
  5. Gradually add the dry ingredients to the wet mixture; mix gently.
  6. Whip egg whites in another bowl until soft peaks form; slowly add sugar.
  7. Fold whipped egg whites into the chocolate batter gently.
  8. Pour the batter into prepared pans and bake for about 20 minutes.
  9. Cool the cakes on a wire rack before filling with marshmallow and coating with chocolate.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 150IUCalcium: 30mgIron: 2mg

Notes

For added elegance, drizzle extra melted chocolate over the tops before serving.

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