Best Chocolate Marshmallow Cakes Recipes

MARSHMALLOW CHOCOLATE CRISPY CAKES

Steps:

• Over a medium heat melt the butter in a large saucepan
• When the butter has melted add the large marshmallows to the saucepan
• Melt the marshmallows until smooth and silky. Stir regularly
• In a large mixing bowl pour the rice crispy cereal
• Add the marshmallow mixture and stir
• Tip into a foil baking tray
• Melt the chocolate in a bowl over a saucepan of boiling water
• When melted drizzle the chocolate generously all over the cake and place in the fridge to cool

CHOCOLATE-MARSHMALLOW MUG CAKES

Steps:

• To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

CHOCOLATE CUP/CAKES WITH FLUFFY PEANUT BUTTER MARSHMALLOW FROSTI

Steps:

• Cake:Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla. Stir in the chocolate chips.
• Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes. **For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
• Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes. It is done when the top is springy to the touch and a wooden toothpick inserted comes out clean, test twice because you might have hit a chocolate chip the first time. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
• Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
• Increase speed to medium (or keep mixing by hand) and add confectioners' sugar and milk, adding just enough milk to make frosting smooth and spreadable.

JOE'S MOLTEN MARSHMALLOW-CHOCOLATE CAKES

Steps:

• In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
• Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
• Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

CHOCOLATE MARSHMALLOW CAKES RECIPE - (4.3/5)

Steps:

• 1. In large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating well. Add egg yolks, one at a time, beating well after each addition. 2. In a large bowl, combine flour, cocoa, and salt; sift. Gradually add to butter mixture, beating until combined. Form dough into 6-inch disk wrap in plastic, and chill for 1 hour. 3. Preheat oven to 325 degrees. Lightly grease 2 baking sheets. 4. On a lightly floured surface, roll dough to 1/4 inch thickness. Using a 3 1/2-inch round cutter, cut dough into 16 rounds, re-rolling dough as necessary. Place rounds on prepared baking sheets, and bake for 8 minutes. Let cool on pan for 1 minute. Remove from pans, and cool completely on wire racks. 5. Cut chocolate marshmallows using a 3 1/2 inch round cutter. Cut each marshmallow in half lengthwise to make 2 circles. Sandwich each marshmallow round between 2 cookies. 6. Place on a wire rack with parchment paper underneath. Slowly pour half the melted chocolate coating over sandwiches. Use a small offset spatula or a knife to smooth tops and sides of chocolate. Let stand for 115 minutes to allow to harden. Pour remaining chocolate over sandwiches smoothing top and sides again. Let stand until chocolate has hardened completely. Marshmallow Directions: 1. Lightly spray a 9x2-inch baking pan with nonstick cooking spray. Lightly dust with cocoa; set aside. 2. In a small bowl, combine gelatin and 1/2 cup cold water; set aside. In a separate small bowl, combine cocoa and boiling water; set aside. 3. In a small saucepan, combine sugar, corn syrup, and remaining 1/2 cup cold water over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring,until a candy thermometer reaches 240 degrees. 4. In the bowl of a heavy-duty stand mixer, beat egg whites, vanilla, chocolate extract, and salt on high until stuff peaks form. In a separate bowl, combine gelatin mixture, cocoa mixture, and hot syrup mixture. Beat on the highest speed until mixture is thick and tripled in volume, about 4 minutes. (A hand mixer will NOT work.) Fold in egg white mixture. Spread mixture evenly into prepared pan. Sprinkle top with sweetened ground chocolate. 5. Refrigerate for 2 hours, or until set. Cut marshmallows using a 2 inch square cutter. NOTE: These marshmallows are great for making s'mores.