Mini Chocolate Marshmallow Cakes

These mini chocolate cakes with marshmallow filling and a smooth chocolate coating are a dream come true for anyone who grew up loving classic Ding Dongs. This homemade version has rich chocolate flavor, a soft crumb, and the most nostalgic creamy center that will take you right back to childhood. Every step is simple and the result is an unbelievable treat that is better than anything in a box.

I loved sharing these with my family on a rainy afternoon watching old cartoons. Now my friends ask for them by name when they visit

Ingredients

• Dutch process cocoa powder: brings deep chocolate taste look for a good Dutch cocoa for best color and flavor
• Boiling water: helps bloom the cocoa and intensify the chocolate
• All purpose flour: gives the cakes a tender structure
• Granulated sugar: sweetens and improves the cake's softness use fresh fine sugar for best mixing
• Baking powder: the key leavening for light texture check freshness by seeing if it bubbles in warm water
• Salt: balances the sweetness and enhances chocolate flavor use fine sea salt for even distribution
• Eggs: at room temperature provide structure and richness fresher eggs yield puffier cakes
• Whole milk: ensures moist and soft cakes full fat milk works best
• Vegetable oil: helps keep the crumb moist and tender I use a neutral oil for pure chocolate taste
• Vanilla extract: rounds out the flavor pure vanilla really makes a difference here
• Egg whites for the filling: create that fluffy marshmallow center room temp whites whip up best
• Water and granulated sugar for the filling: the sugar syrup stabilizes the meringue be patient when making the syrup
• Melted or tempered chocolate for the coating: go for real chocolate not baking chips melted smooth for best results

Step-by-Step Instructions

Prepare the Chocolate Base:

Whisk cocoa powder into boiling water until no lumps remain. This step unlocks the deep chocolate color and flavor, making the cake irresistibly rich. Let the mixture cool slightly so you do not scramble the eggs in the next step.

Mix the Dry Ingredients:

In a large bowl, combine flour, sugar, baking powder, and salt. Mix thoroughly so the leavening and salt are evenly distributed and you avoid biting into a pocket of baking powder later.

Combine Wet and Dry Ingredients:

Add eggs, whole milk, vegetable oil, and vanilla extract directly to the flour mixture. Whisk until you have a smooth thick batter with no dry pockets. Fold in the cooled cocoa mixture so the batter turns deeply chocolate brown.

Fill the Cake Molds:

Spoon the batter into your prepared cake molds or muffin tins filling each about two thirds full for perfect domed cakes. Smooth the tops with a spoon or spatula to help even baking.

Bake Until Perfect:

Transfer to a preheated oven at 350 degrees Fahrenheit. Bake for about eighteen to twenty minutes. Check with a toothpick—it should come out clean with a few moist crumbs clinging on. Overbaking dries them out so keep an eye out near the end.

Make the Marshmallow Filling:

Beat egg whites with a mixer until they form stiff glossy peaks in a large clean bowl—the whites should stand up straight when you lift the beaters. Prepare the sugar syrup by heating granulated sugar and water in a saucepan over medium low until the sugar dissolves and then reaches two hundred forty six to two hundred fifty degrees Fahrenheit on a candy thermometer. With the mixer running, slowly pour the hot syrup into the beaten whites, whipping until the mixture cools to room temperature and is thick and fluffy.

Fill and Reseal the Cakes:

Once cakes are cool, level off the tops with a knife for a flat surface. Use a cupcake corer or a spoon to remove a plug of cake from the center of each. Pipe or spoon marshmallow filling into the gap, then place the cake plug back on top. Press gently to seal.

Chocolate Coat the Cakes:

Dip the bottom of each cake into the melted chocolate to seal in the filling. Set them on a parchment lined tray to firm up. Next, place the cakes on a wire rack and spoon the rest of the melted chocolate over the tops and sides so each one gets evenly coated. Let the chocolate set at room temperature or pop in the fridge for quicker results.

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My favorite part is the shiny chocolate shell. It is so satisfying to break through to the soft cake and creamy filling. Making these with my kids was pure joy—they love piping in the marshmallow and sneaking a taste before the cakes are coated

Storage Tips

Store the finished cakes in an airtight container at room temperature for up to three days. For longer keeping, refrigerate them, but make sure to bring to room temperature before eating so the chocolate shell softens again. You can also freeze the uncoated cakes for up to a month and thaw before filling and dipping.

Ingredient Substitutions

If you cannot find Dutch process cocoa, natural cocoa works but your cakes will be lighter and less chocolatey. For the filling, use store bought fluff or marshmallow creme in a pinch but homemade makes all the difference. Feel free to use a plant milk if dairy free but whole milk gives the best tender crumb.

Serving Suggestions

These mini cakes are classic lunchbox treats but they also make a fun dessert platter at parties. For a fancy touch, drizzle with a bit of white chocolate or scatter chopped nuts over the chocolate before it sets. Pair with cold milk or hot coffee for the ultimate snack moment.

Cultural Context

The Ding Dong is a beloved American snack cake with a loyal following since the 1960s. Making these at home lets you enjoy that nostalgic flavor but with higher quality chocolate and a real marshmallow filling. Homemade versions taste fresher and feel extra special shared with family and friends.

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Recipe FAQs

→ How do I achieve a smooth chocolate coating?

Use tempered or well-melted chocolate and dip each cake fully, allowing excess to drip off before setting them on parchment for a glossy finish.

→ Can I make the marshmallow filling ahead of time?

The filling is best used fresh, but it can be stored for a short time in the refrigerator. Re-whip if it loses volume before piping.

→ What kind of chocolate should I use for the coating?

Choose good-quality dark or semi-sweet chocolate for a rich flavor and smoother texture in the finished cakes.

→ How do I core the cakes neatly?

Use a cupcake corer or a small spoon to gently remove the center without damaging the cake structure.

→ Can I freeze the finished cakes?

Yes, the assembled cakes freeze well. Wrap tightly to prevent freezer burn and thaw at room temperature before serving.