Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

Better than store-bought Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating…aka Homemade Ding Dongs! Every bite of one of these little cakes is extra chocolate-y, soft, moist, perfectly sweet, and SO. GOOD. These delightful treats are perfect for birthdays, picnics, or any sweet occasion. Their rich chocolate flavor and fluffy marshmallow filling make them a standout dessert that everyone will love.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, these mini cakes are beginner-friendly.
• Rich Flavor: The combination of cocoa powder and chocolate coating creates a deep chocolate taste that satisfies any craving.
• Versatile Treats: Perfect for parties, lunchboxes, or an indulgent snack at home.
• Vegan-Friendly Filling: The marshmallow cream is made without animal products, making it a great option for various diets.
• Fun Presentation: These mini cakes look adorable and are sure to impress guests or family members.

Tools and Preparation

Before you start baking these delicious mini chocolate cakes, gather your tools and understand their importance.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer
• Baking trays
• Parchment paper

Importance of Each Tool

• Electric mixer: Helps achieve fluffy batter and smooth marshmallow filling quickly.
• Measuring cups and spoons: Ensure accuracy in your ingredient amounts for the best results.
• Baking trays: Provide even space for your mini cakes to bake uniformly.

Ingredients

For the Cake Batter

• 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

For the Marshmallow Filling

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

For the Chocolate Coating

• 4 cups melted or tempered chocolate

How to Make Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Line your baking trays with parchment paper.
2. In a mixing bowl, combine the sifted cocoa powder and boiling water. Stir until smooth and let it cool slightly.
3. In another bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add eggs, milk, vegetable oil, vanilla extract, and the cooled cocoa mixture into the dry ingredients. Mix until just combined.

Step 2: Bake the Cakes

1. Pour the batter into prepared baking trays evenly to form small rounds.
2. Bake in the preheated oven for about 20 minutes or until a toothpick inserted comes out clean.
3. Allow cakes to cool completely on wire racks.

Step 3: Make the Marshmallow Filling

1. In a clean mixing bowl, beat egg whites until soft peaks form.
2. Gradually add granulated sugar while continuing to beat until stiff peaks form.
3. Mix in water until fully incorporated.

Step 4: Assemble the Cakes

1. Cut each cake in half horizontally.
2. Pipe or spread a generous amount of marshmallow filling onto half of each cake.
3. Top with another half to create sandwiches.

Step 5: Coat with Chocolate

1. Dip each assembled cake into melted chocolate until fully coated.
2. Place on parchment paper to set until chocolate hardens.

Enjoy your delicious Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating!

How to Serve Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

These delightful Mini Chocolate Cakes with vegan marshmallows filling are perfect for any occasion. Their rich chocolate flavor and fluffy texture make them a hit at parties or as a sweet treat at home.

For a Sweet Snack

• Serve these cakes as an afternoon pick-me-up with your favorite tea or coffee.

As a Party Dessert

• Arrange on a platter for gatherings, adding colorful sprinkles or edible flowers for an eye-catching display.

With Fresh Berries

• Pair the cakes with fresh strawberries or raspberries to balance the sweetness and add a refreshing touch.

With Whipped Coconut Cream

• Top with whipped coconut cream for a light and creamy contrast to the dense chocolate cake.

As Individual Treats

• Wrap each cake individually in decorative paper for fun party favors that guests can take home.

How to Perfect Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

Making these mini cakes perfectly requires attention to detail. Here are some tips to elevate your baking experience:

• Use room temperature ingredients: This helps create a smooth batter and ensures even baking.

• Sift cocoa powder: Sifting removes lumps and gives your cake a lighter texture.

• Don’t overmix the batter: Mix just until combined to avoid tough cakes.

• Check doneness carefully: Use a toothpick inserted into the center; it should come out clean or with just a few crumbs attached.

• Cool completely before frosting: This prevents the frosting from melting and ensures a beautiful finish.

Best Side Dishes for Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

Serving side dishes alongside these mini chocolate cakes can enhance your dessert experience. Here are some great pairings:

1. Vanilla Ice Cream: A scoop of vanilla ice cream complements the rich chocolate flavor beautifully.

2. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness of the cakes.

3. Chocolate Drizzle: Drizzling extra melted chocolate over the top adds an indulgent touch.

4. Nutty Granola: Sprinkle crunchy granola on top for added texture and nutty flavor contrast.

5. Coffee or Espresso: A cup of strong coffee enhances the chocolate taste and is perfect for an afternoon treat.

6. Chia Seed Pudding: This healthy option provides creaminess with a nutritional boost, making it a great pairing.

7. Coconut Macaroons: These chewy treats provide another layer of sweetness that pairs well with chocolate.

8. Mint Leaves Garnish: Add fresh mint leaves on top of your serving plate for color and a refreshing aroma.

Common Mistakes to Avoid

To ensure your Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!) turn out perfectly, here are some common mistakes to watch for.

• Skipping the Sifting: Not sifting cocoa powder can lead to clumps in your batter. Always sift before measuring to ensure a smooth mixture.
• Ignoring Room Temperature Ingredients: Using cold eggs or milk can affect how the batter comes together. Allow ingredients to reach room temperature before mixing.
• Overmixing the Batter: Mixing too much can make your cakes dense. Stir until just combined for a light and fluffy texture.
• Incorrect Oven Temperature: Baking at the wrong temperature can ruin your cakes. Use an oven thermometer to confirm accuracy.
• Not Letting Cakes Cool Properly: Removing cakes from the pan too soon can cause them to break. Let them cool completely in the pan before transferring.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Separate layers with parchment paper to prevent sticking.

Freezing Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

• Wrap each cake individually in plastic wrap, then place in a freezer-safe bag.
• Freeze for up to 3 months for best quality.

Reheating Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)

• Oven: Preheat oven to 350°F (175°C). Place cakes on a baking sheet and heat for 10-15 minutes until warmed through.
• Microwave: Heat on medium power for 15-20 seconds at a time, checking frequently to avoid overheating.
• Stovetop: Use a skillet over low heat, covering it with a lid. Warm cakes gently until heated through.

Frequently Asked Questions

How do I make Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!)?

Making these delightful treats involves preparing the cake batter, baking, cooling, and filling them with marshmallow cream before coating in chocolate.

Can I substitute ingredients in this recipe?

Yes! You can use almond milk instead of whole milk or coconut oil instead of vegetable oil for different flavors and dietary needs.

How long does it take to make these cakes?

The total time is about 50 minutes, including preparation and baking. Perfect for a quick dessert!

What do I serve these Mini Chocolate Cakes with?

These delicious cakes pair well with fresh berries or a scoop of dairy-free ice cream for an indulgent treat.

Final Thoughts

These Mini Chocolate Cakes with vegan marshmallows Filling and Chocolate Coating (Homemade Ding Dongs!) are not only delicious but also versatile. You can customize fillings or toppings according to your taste. Try making them today and impress your friends and family!