Rich chocolate cakes filled with marshmallow cream and covered in smooth chocolate ganache make a mini dessert you will make for any occasion! These marshmallow filled fudge cakes are the kind of dessert that evoke childhood memories of snack cakes and bakery favorites all in one cute upside down cupcake with a twist! Make these for your Oscars Party, Easter, or anytime you want a chocolate fix!
Marshmallow Filled Fudge Cakes
Growing up in St. Louis, I was lucky enough to be surrounded by incredible bakeries. Some of my favorite childhood mornings included a trip to Lake Forest Bakery in the heart of Clayton. My selections were always the same, a bag of sweet brioche rolls and a decadent mini cake they named a fudgie. A fudgie was essentially an upside down chocolate cupcakes crusted in sugar and coated in sweet and shiny semisweet chocolate ganache.
The bakery closed down many years ago, but I still remember those sweet treats and fun family moments we spent there. The following tweaked mini fudge cakes are my own take on Lake Forest Bakery’s fudgies. The tweaks includes homemade Swiss meringue as a filling and a darker chocolate flavor all around.
These marshmallow filled fudge cakes are tender, moist, and boasting deep chocolate flavor. The fluffy center is so light it’s like a cloud! And the dark chocolate ganache coats it all into a glossy and Oscar worthy finish.
Making These Totally Twisted Upside Down Cupcakes
There are three steps to making these marshmallow filled fudge cakes. First, you will make the tender chocolate cupcakes. The important step here is to remember to butter each cupcake cavity and thoroughly coat it in sugar. And do the same to the outer rim of each cupcake cavity so they are easy to turn out of the pan. This step adds a slightly sweet crunch that adds texture and and an extra touch of sweetness to that deep chocolate cupcake.
Next comes the marshmallow filling, which is just a simple Swiss meringue. Swiss meringue only takes sugar, egg whites, and a pinch of salt. To ensure your Swiss meringue is fluffy and silky smooth, make sure you constantly whisk the egg whites and sugar over low heat to dissolve the sugar. And beat it for several minutes afterwards using a stand mixer.
Lastly, you will finish of these marshmallow filled fudge cakes with a layer of vevety bittersweet ganache. Ganache is also simple to make and you can use your microwave. You will just heat up cream and pour it over finely chopped chocolate. A touch of corn syrup adds a sheen to the ganache that makes the cakes look even more decadent and delicious.
Assembling these marshmallow filled fudge cakes is easy. Use a biscuit cutter to stamp out the middle of each mini cake. Then pipe or spoon in the Swiss meringue. Then spoon over the ganache. *The meringue will not leak out of the cake or be disturbed by the ganache, so you can fill the same side you intend to cover with ganache.
Thank you for making these marshmallow filled fudge cakes. I hope you and your family love them!
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Marshmallow Filled Fudge Cakes
Rich chocolate cakes filled with marshmallow cream and covered in smooth chocolate ganache make a mini dessert you will make for any occasion!
- 1 C All Purpose Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 C Canola Oil
- 1 large egg
- 3/4 C Granulated Sugar
- 1/4 C Light Brown Sugar
- 1 teaspoon vanilla extract
- 1/2 C Buttermilk or whole milk
- 1/4 C Hot Coffee
- 1 tab butter for cupcake tins
- 2 tab granulated sugar for cupcake tins
Swiss Meringue Filling
- 4 ounces bittersweet chocolate (60%) finely chopped
- 1/2 C heavy cream warmed
- 1 tablespoon corn syrup
Preheat oven to 350 degrees F. Use butter to grease 12 cupcake tins then dust liberally with granulated sugar. Set aside.
Set a cooling rack over a foil or parchment paper lined baking sheet. *Lining this will help with cleanup after decorating cupcakes at the end.
In a small bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
In a large mixing bowl, whisk together the egg with vanilla and canola oil.
Then add sugars and mix well until smooth.
Add half of the dry flour mixture. Whisk until smooth.
Then add the buttermilk and coffe and whisk.
Finish with the rest of the dry ingredients. Whisk to a smooth batter. Distribute evenly into baking tins.
Bake for 15-18 minutes. Test with a toothpick for moist crumbs.
Cool for 5 minutes. Then use oven mitts to carefully hold the tin. Use a knife to loosen cupcakes. Then turn them out onto the cooling rack set over a lined baking sheet.
Add a few inches of water to a pot. Let it come to barely a simmer.
In a metal bowl (or use the metal mixing bowl of stand mixer), add egg whites and sugar.
Set this mixture over the warm water. Use a whisk and gently whisk the egg whites and the sugar until sugar is dissolved and mixture is getting white and smooth, around 4 minutes.
Then use the whisk attachment and stand mixer to whisk the mixture until stiff and glossy peaks for, about 8 minutes.
Once you achieve stiff peaks, add vanilla extract and beat an additional minute.
Put into a piping bag fitted with any tip.
Use a small biscuit cutter and cut out the centers of the cupcakes. Fill with meringue.
In a small bowl, heat the cream until it reaches a simmer. Do this in a saucepan or in a microwave, where you heat it for 30 seconds, then 15 seconds, then another 10 seconds if needed.
Have chocolate chopped finely and in a bowl. Pour cream over. Allow to sit for 20 seconds to melt. Then gently stir. Add corn syrup and mix gently until glossy.
Spoon or pour over cupcakes.