Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe
These Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating are delightful homemade ding dongs featuring moist cocoa cakes filled with fluffy marshmallow cream and dipped in rich melted chocolate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Cakes: Heat oven to 350℉.
- Spray pans: Spray pans with baking spray. Set aside.
- Whisk cocoa: In a small bowl, whisk together cocoa and water. Set aside.
- Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add wet ingredients: Add eggs, milk, oil, and vanilla.
- Whisk batter: Whisk until smooth.
- Stir in chocolate: Stir in chocolate.
- Fill molds: Spoon into prepared molds, filling each ⅔ full.
- Bake: Bake for 18-20 minutes, or until cakes test done.
- Filling: Beat egg whites to stiff peaks.
- Combine sugar mixture: In a small saucepan, combine sugar and water.
- Cook sugar mixture: Cook and stir over medium low heat until sugar dissolves.
- Brush pot sides: Stop stirring and brush down sides of pot with a pastry brush dipped in water.
- Continue cooking: Continue to cook, without stirring, to 246℉-250℉.
- Pour sugar into egg whites: With mixer running, slowly pour sugar mixture into egg whites.
- Beat until cool: Continue beating until cool.
- Assembly: Level the cakes.
- Core cakes: Core cakes using a cupcake corer or spoon.
- Fill cakes: Place filling in piping bag.
- Pipe filling: Pipe filling into each cake.
- Top with lids: Place cut out lid on top.
- Dip bottoms: Dip bottom of cakes into melted chocolate.
- Set: Set on parchment lined sheet pan and allow to set.
- Coat top: Place cakes on wire cooling rack.
- Spoon chocolate: Spoon melted chocolate over cakes.
Notes
- Use a pastry brush dipped in water to brush down sugar crystallization on pot sides while cooking sugar syrup.
- Filling should be beaten until cool to achieve proper consistency.
- Filling cakes completely and adding lids makes for authentic homemade ding dongs.
Keywords: mini chocolate cakes, homemade ding dongs, marshmallow filling, chocolate coating, dessert recipe
