Introduction

These mini chocolate cakes are a decadent treat filled with fluffy marshmallow cream and coated in rich melted chocolate. Perfect for special occasions or whenever you need a delicious bite-sized dessert that combines moist cake, sweet filling, and a glossy chocolate finish.

Seven round chocolate-covered cakes are stacked in a pyramid shape on a round wire cooling rack lined with white parchment paper, sitting on a white marbled surface. The cakes have a smooth, shiny milk chocolate coating with slight texture around the edges. Small white flowers are placed delicately around and between the cakes, adding a soft touch. In the background, two clear glass bottles are softly blurred against a white marbled backdrop. In the foreground, around the rack, there are small chocolate curls scattered and a silver metal baking ring positioned to the right. 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 (for cakes)
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 (for filling)
⅔ cup granulated sugar (for filling)
8 teaspoons water (for filling)
4 cups melted or tempered chocolate (for coating)

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Spray your mini cake pans with baking spray and set aside.
Step 2: In a small bowl, whisk together the cocoa powder and boiling water until smooth. Set this chocolate mixture aside to cool slightly.
Step 3: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Whisk until the batter is smooth and well combined.
Step 5: Stir the cocoa and water mixture into the batter until fully incorporated. Spoon the batter into the prepared pans, filling each about two-thirds full.
Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
Step 7: For the marshmallow filling, beat the egg whites in a clean bowl until stiff peaks form.
Step 8: In a small saucepan, combine the sugar and water. Cook over medium-low heat, stirring until the sugar dissolves. Stop stirring and use a pastry brush dipped in water to wash down any sugar crystals on the pan sides.
Step 9: Continue to cook the sugar syrup without stirring until it reaches 246℉-250℉ (soft ball stage).
Step 10: With your mixer running, slowly pour the hot sugar syrup into the egg whites. Beat the mixture until it cools and forms a glossy marshmallow cream.
Step 11: Level the tops of the cooled cakes and carefully core each one using a cupcake corer or small spoon to remove the center.
Step 12: Place the marshmallow filling in a piping bag and fill the hollow centers of each cake. Replace the cut-out lids on top.
Step 13: Dip the bottoms of the filled cakes into the melted chocolate. Place them on a parchment-lined sheet pan to set.
Step 14: Using a spoon, drizzle or spoon the melted chocolate over the tops and sides of the cakes for a smooth coating. Place the cakes on a wire cooling rack to allow the chocolate to harden completely.

Tips & Variations

Use high-quality Dutch-processed cocoa for a deeper chocolate flavor in the cakes.
If you don’t have a candy thermometer, the sugar syrup is ready when it forms a soft ball in cold water.
Try flavoring the marshmallow filling with a few drops of peppermint or almond extract for a unique twist.
To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store the mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days, but allow to come to room temperature before serving. The chocolate coating may lose some shine when refrigerated. These cakes can also be frozen wrapped tightly for up to 1 month; thaw completely before enjoying.

How to Serve

A stack of six round chocolate cakes covered in smooth milk chocolate glaze sits on a white wire rack lined with white paper. One cake is cut in half and placed on top, showing two layers: a dark brown, moist chocolate cake outer layer and a thick white creamy filling in the center. Small white flowers decorate the cake stack, while chocolate shavings and a small metal measuring cup lie on a white marbled surface in front. The background is a soft, white marbled texture with blurred glassware. 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, the marshmallow filling can be made a day ahead and stored in an airtight container at room temperature. Whip briefly before piping if it becomes stiff.

What type of chocolate works best for coating?

Use high-quality melting chocolate or tempered couverture chocolate for a smooth, shiny finish that sets well. Semi-sweet or bittersweet varieties provide a good balance with the sweet filling.

Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

These Mini Chocolate Cakes feature a rich, moist chocolate base filled with a sweet, fluffy marshmallow center and enveloped in a smooth, glossy chocolate coating. Perfect for an indulgent dessert or special occasion treat, these individual cakes combine decadent textures and intense cocoa flavors for an irresistible bite-sized delight.

Author: Bella
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cakes

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

Filling

2 large egg whites
⅔ cup granulated sugar
8 teaspoons water

Coating

4 cups melted or tempered chocolate

Instructions

Prepare the Cakes: Preheat your oven to 350°F (175°C). Spray your cake molds with baking spray to ensure easy release later on, and set them aside. In a small bowl, whisk together the sifted Dutch process cocoa powder and boiling water until smooth and well combined; set this mixture aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures all dry ingredients are evenly distributed for consistent cake texture.
Combine Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk the mixture until smooth and homogeneous. Next, stir in the prepared chocolate mixture from step one, blending thoroughly to achieve a rich chocolate batter.
Bake the Cakes: Spoon the batter into the prepared molds, filling each about two-thirds full to allow room for rising. Bake the cakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are cooked through.
Make the Marshmallow Filling: Beat the egg whites in a clean mixing bowl until stiff peaks form. Meanwhile, in a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring occasionally until the sugar dissolves completely. Stop stirring, then clean the sides of the pot with a pastry brush dipped in water to prevent crystallization. Continue cooking the syrup without stirring until it reaches a temperature of 246°F to 250°F (119°C to 121°C).
Combine Egg Whites and Syrup: With the mixer running on medium speed, gradually pour the hot sugar syrup into the beaten egg whites. Continue beating the mixture until it has cooled to room temperature, forming a stable, glossy marshmallow filling.
Assemble the Cakes: Once the cakes are fully cooled, level the tops with a knife. Use a cupcake corer or spoon to core out the center of each cake. Fill a piping bag with the marshmallow filling and pipe it into the hollowed centers of the cakes. Replace the removed cake lid on top to seal the filling inside.
Coat the Cakes: Dip the bottom of each filled cake into the melted or tempered chocolate, then place them on a parchment-lined sheet pan to set. After the chocolate on the bottom has set, place the cakes on a wire cooling rack and spoon melted chocolate over the tops and sides to fully coat them. Allow the chocolate coating to fully harden at room temperature or in a cool environment before serving.

Notes

Use room temperature eggs and milk to ensure the batter mixes smoothly and evenly.
For best results, use good quality Dutch process cocoa powder and high-quality chocolate for coating.
If you don’t have a cupcake corer, a small spoon or knife works for hollowing out the cake centers.
Ensure the sugar syrup reaches the correct temperature (246°F-250°F) for a stable marshmallow filling; an instant-read candy thermometer is recommended.
If you prefer, you can temper the chocolate coating for a shiny finish and better texture.
Store assembled cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days, but bring to room temperature before serving for best flavor and texture.

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