Homemade Ding Dongs

Retro-style Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating...or just Homemade Ding Dongs! We're going back in time with these delicious mini cakes. Picture a soft, moist, and chocolate cake with homemade marshmallow fluff as the filling, and coated in rich dark chocolate. Delish!

4 Quick Tips For These Mini Chocolate Cakes

01 When blooming the chocolate, let it stand for AT LEAST 5 minutes. 

02 You can bake the cake in a sheet pan and cut out with biscuit cutter!

03 When you’re making the meringue, make sure egg whites are at room temperature.

04 You can use a fork/spoon to dig out the middles of the cake. Just be careful to not dig out TOO much of the cake.

White Line

In a small bowl, whisk together cocoa and water. Set aside.


In a large bowl, whisk together flour, sugar, baking powder, and salt.


Add eggs, milk, oil, and vanilla. Whisk until smooth. Stir in chocolate.


Spoon into molds, filling each ⅔ full. Bake for 18-20 minutes, or until cakes test done.


Beat egg white to stiff peaks.


In a small saucepan, combine sugar and water. Cook and stir over medium low heat until sugar dissolve.


Continue to cook, without stirring, to 246°-250° F. With mixer running, slowly pour sugar mixture into egg white.


Continue beating until cool.


Core cakes using a cupcake corer or spoon. Pipe filling into each cake. Place cut out lid on top.


Dip bottom of cakes into melted chocolate. Set on parchment lined sheet pan and allow to set.


Place cakes on wire cooling rack. Spoon chocolate over cakes and let set.


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