Mini Chocolate Cakes with Marshmallow Filling - Homemade Cute Bake Sale Idea

Get ready for a serious throwback—because these Mini Chocolate Cakes with Marshmallow Filling are basically Homemade Ding Dongs, but better. Like… way better. Think retro charm meets modern indulgence. You get a soft, moist, extra chocolate-y cake, a fluffy cloud of homemade marshmallow filling, and a glossy dark chocolate shell that snaps when you bite into it. Talk about a Chocolate Marshmallow Dessert dream come true.

These little gems check every dessert box. Craving a Chocolate Dessert With Marshmallow Filling? Done. Need adorable Mini Cakes For Bake Sale that actually sell out in the first hour? Absolutely. Want to flex your Copycat Baking Recipes skills without spending half your day in the kitchen? Easy—you’re done in about 45 minutes. FYI, that’s faster than a grocery store run for the packaged version.

And can we talk about that filling? It’s a legit homemade marshmallow fluff—sweet, silky, and honestly addictive. It brings major Desserts Made With Marshmallows energy, but in a sophisticated, “I totally made these myself” kind of way. Then comes the dark chocolate coating—rich, smooth, dramatic. IMO, it’s the ultimate glow-up from the classic Little Debbie Cake Recipes we all grew up with.

These mini cakes also double as top-tier Chocolate Treats Homemade for parties, lunchboxes, or just because you’re feeling nostalgic and want something cute. Speaking of cute, they’re perfect if you need Cute Bake Sale Ideas or want to whip up Candy Bar Cakes that taste like a childhood memory wrapped in a chocolate hug.

So, ready to impress? Because one bite of these and you’ll wonder why we ever settled for the boxed version. Dive into the nostalgia, enjoy the chocolate, and let these little retro cakes steal the show.

Mini Chocolate Cakes with Marshmallow Filling - Homemade Cute Bake Sale Idea

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 12 mini cakes

Category: Dessert

Author: Alma

These Mini Chocolate Cakes with a fluffy marshmallow center and glossy chocolate shell blow the packaged version out of the water. They’re ultra-rich, tender, and unbelievably satisfying—one of those treats you’ll want to hide in the back of the fridge just so no one else gets them.

Ingredients

For the 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, at room temperature
• ¾ cup whole milk
• ½ cup vegetable oil
• 1¾ teaspoons vanilla extract

For the Filling

• 2 large egg whites
• ⅔ cup granulated sugar
• 8 teaspoons water

For the Coating

• 4 cups melted or tempered chocolate

Instructions

Bake the Cakes

1. Preheat your oven to 350°F (175°C) and lightly coat your baking molds with spray.
2. In a small bowl, whisk the cocoa powder with the hot water until smooth; set aside.
3. In a separate large bowl, combine the flour, sugar, baking powder, and salt.
4. Add in the eggs, milk, oil, and vanilla, whisking until the batter turns silky.
5. Pour in the cocoa mixture and mix until blended.
6. Divide the batter among your molds, filling each cavity about two-thirds full.
7. Bake for 18–20 minutes or until the cakes spring back when touched. Let cool completely.

Make the Marshmallow Filling

1. Whip the egg whites until they form stiff peaks.
2. In a small saucepan, heat the sugar and water over medium-low, stirring just until the sugar dissolves.
3. Stop stirring, brush the sides of the pan with water to prevent crystals, and continue cooking until the syrup reaches 246–250°F.
4. With the mixer running, slowly stream the hot syrup into the whipped egg whites.
5. Beat until the mixture cools and becomes thick, glossy, and spreadable.

Assemble the Cakes

1. Trim the tops of the cakes if needed.
2. Use a small spoon or cupcake corer to remove a bit from the center of each cake.
3. Transfer the filling to a piping bag and fill each cavity generously.
4. Replace the cake “lid” you removed.
5. Dip the bottoms of the cakes into the melted chocolate and place them on a parchment-lined sheet.
6. Set the cakes on a wire rack and spoon chocolate over the tops to coat completely.
7. Let the chocolate harden before serving. Enjoy!

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