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Retro-style Mini Chocolate Cakes with Marshmallow Filling

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Delightful mini chocolate cakes filled with creamy marshmallow, perfect for gatherings or a sweet indulgence.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup marshmallow fluff
  • 8 oz dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare your mini cake pans.
  2. Mix Dry Ingredients: In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Combine Ingredients: Pour the wet mixture into the dry ingredients and mix until smooth.
  5. Pour and Bake: Pour the batter evenly into prepared pans and bake for 15-18 minutes.
  6. Cool Completely: Let cakes cool in pans for 5 minutes, then transfer to a wire rack.
  7. Fill with Marshmallow Fluff: Cut a hole in the center of each cake and fill with marshmallow fluff.
  8. Prepare the Chocolate Coating: Heat heavy cream, pour over chopped chocolate, and stir until smooth.
  9. Dip and Coat: Dip each filled cake into melted chocolate and set on a wire rack.
  10. Let Set: Allow the chocolate coating to set completely.
  11. Enjoy Your Homemade Ding Dongs: Serve and enjoy your delightful treats!

Notes

Store in an airtight container. They can last for about 4-5 days in the refrigerator.

Nutrition

Keywords: mini chocolate cakes, marshmallow filling, nostalgic desserts, baking, American desserts

Find it online: https://dishfoody.com/retro-style-mini-chocolate-cakes-marshmallow-filling/