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Fall Marshmallow Cakes

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marshmallow cake

These delicious little chocolate cakes are filled with creamy sweet marshmallow, and decorated to make everyone at your fall table smile!

I’ve been craving HoHos lately. Do they even still make those? Seems like Hostess went out of business awhile back…? Anyway- or those Little Debbie Swiss Cake Rolls. Both of those desserts remind me of high school lunches. My friends and I would sit at lunch, peel them apart in layers, and talk about boys and such while we ate them.

Anyway… so I started thinking about a way to do a grown-up version of these flavors. My friend Angie gave me SUCH a fun pan- it makes little cakes with a cavity in the center that holds filling. See what I mean HERE. I’ve used these pans before here on Easybaked and they seemed perfect for this idea. Instead of topping cake with cake—- I topped each cake with a thick layer of chocolate glaze that was decorated with chocolate transfers.

I love how they turned out! This was my 1st time using transfers, and they are a little fussy- but the wow factor….!!!!!

marshmallow cake

Mmmm……!! So there is some special equipment to make these exactly like I did (cake pans, silicone molds to make the top chocolate layer). If you hate to purchase the pans and chocolate mold, make these as cupcakes. Fill them with marshmallow and pour the glaze over the top. Or make this as a layer cake maybe- with the marshmallow in the middle and the glaze drizzled over the top?

However you choose to make it, the flavors are wonderful together!

Here’s how we put these together. (Printable recipe here)

Ingredients (makes 8 mini cakes)

Cake:

  • 1 chocolate cake mix (plus water, oil and eggs to make according to package)

Filling:

  • 2 cups marshmallow creme
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar

Topping:

  • 2 cups chocolate chips
  • 12 tablespoons of butter
  • 1 large (12″x16″) chocolate transfer sheet (here is where I got mine)

Directions:

  • Start with the chocolate toppers. To add a chocolate transfer on top, cut 8 circles in a 4 inch diameter. I traced the pans with a marker and the cut the transfer just inside the line. Place the smooth side down and the rough side up inside a 4 inch silicone cake mold (I got mine here, in the medium size).
  • Place chocolate chips and 12 tablespoons of butter into a microwave safe dish and melt in 30 second increments, stirring between until smooth.
  • Gently spoon chocolate over the top of each transfer until it is covered completely. 
  • Freeze for about 20 minutes- until completely hard.
  • Gently peel away the silicone mold, leaving the chocolate. Keep this chocolate in the freezer until use.

chocolate transferschocolate transfers

  • Repeat process (re-melt chocolate glaze if needed) until you have 8 toppers in the freezer.
  • Make cake according to mix and bake in 4 pans as directed on box. Only fill the pans 1/2 full, or they will overflow. And grease the pans generously!!! My 1st batch stuck a little.
  • You will need to bake two batches to get your 8 cakes. Cool completely.
  • Make filling by beating together the marshmallow creme and the butter until smooth and light (about 2 minutes).
  • Slowly add the powdered sugar, beating on low until it is fully mixed in, and then increasing to high and beating until light and fluffy (another 2 minutes or so).
  • Place filling into a zip top bag and zip it tightly closed. Clip a corner off and squeeze filling into each open cake cavity. 
  • Gently set a chocolate topper over the filling, pressing it lightly against the filling. As the topper warms to room temperature, it will soften and stick more firmly to the cake. 
  • Gently peel away the plastic from the top of the transfer.

 

marshmallow cakemarshmallow cake

  • Keep at room temperature until serving. Kept covered, these can be stored for two to three days.
  • Enjoy!

marshmallow-cake

My thoughts: If you don’t mind the extra equipment and a little bit of time, these are positively the most elegant and delicious little cakes! I had so much fun serving these as individual desserts- and everyone loved them. If what you are aiming for is extra special- this is your dessert. If you need your chocolate fix right now? Get those Little Debbies!!! 😉 ~r

Other fall treats here on Easybaked:

Pecan Pie CupcakesPumpkin Pie Cutout cookies!Honey cookies cut into leaf shapes!Acorn Candy

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Marshmallow-filled Chocolate Cookies

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Marshmallow Cookies

Chocolate “Oreo Thins” cookies, stuffed with a marshmallow and covered in dark chocolate- such a delicious combination!

I haven’t given up making Oreo Thins less healthy! Just a few weeks ago, I posted a recipe using the vanilla Oreo Thins- stuffed with key lime pie (see it here). Today, I bring you chocolate Oreo Thins stuffed with marshmallows and covered in chocolate. They remind me of those yummy pinwheel cookies- the kind with cookie and marshmallow all swirled together!

Marshmallow Cookies4Yep. You will want to try these- promise! They are even better tasting than they look!

Here is how we put these together: (printable recipe)

INGREDIENTS: (makes 20 cookies)

  • 1 box of Oreo Thins in chocolate
  • 20 marshmallows (regular size)
  • 2 bags of Wilton’s candy melts in dark chocolate
  • 1/4 cup of Wilton’s candy melts in white chocolate

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Set half of the Oreo Thins cookies on a cookie sheet that will fit in your freezer, set aside.
  • Place a sheet of parchment paper on a second small cookie sheet.
  • Set 20 marshmallows out on paper and place in oven for 3 to 4 minutes. Until they become soft- but not toasted.
  • Remove from oven and allow marshmallows to cool to a point where you can pick them up.
  • Gently use a knife or a skewer to pierce the bottom of the marshmallow (allowing some of the melted part to come out), and set this on top of an Oreo on the 1st cookie sheet.
  • Gently pierce the top of the marshmallow and set a second Oreo on it, gently pushing the melted marshmallow out to the edges (it will go a little beyond the edges and this is ok!

Marshmallow Cookies!

  • Continue with this process until all cookies have a marshmallow sandwiched between them.
  • Freeze for about 30 minutes- until marshmallow is hard.
  • Melt Candy Melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Taking only 2-3 cookies out of the freezer at a time, dip them into the melted chocolate, covering top and sides.
  • Quickly remove on a fork, and tap on edge of bowl to remove excess chocolate.
  • Gently slide off fork onto parchment paper to harden.
  • Melt white Candy Melts in the same manner as the chocolate ones. Place in a small zip-top bag, clip a corner, and drizzle over finished cookies.
  • Allow these to harden up before serving.
  • Enjoy!

Chocolate Marshmallow Cookies

My thoughts: I was originally going to do these with graham crackers- like a s’mores cookie- but when I realized how well those Oreo Thins work for dipping, I went with those instead- and I’m glad I did! These are absolutely delicious. I really, really loved them! A unique addition to any cookie tray! In fact, I made cookie plates with my last 3 recipes here on Easybaked. I baked them all over one weekend and brought these to my neighbors and friends. Who says you can only do this at Christmas??? 🙂

Summer Cookies!

I hope you get a chance to try some of these fun summer cookie recipes before August disappears into fall!  Enjoy!!! ~r

Marshmallow Cookies!!!

One last shout-out to summer desserts! Click on a photo to see the recipe 🙂

Banana Split CupcakesKool Aid PiePina Colada Cupcakes!Heath Bar Ice Cream Dessert3

 

 

Homemade Mallo Cups

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Mallow Cups

Dark chocolate and toasted coconut cups filled with creamy sweet marshmallow-  YUM!

Last week we featured one use for silicone baking cups, and even gave two sets of them away! This week is another idea for these cups. If you missed the story last week, I was sent a set of these silicone cups to try out as an apology for a designer that stole one of my photos and used it in the product packaging of these cups. The cups I am using are Baketown Girls Silicone Baking Cups, and can be found on Amazon.com.

I was a little doubtful about the practicality of these cups (especially when I thought of doing cupcakes in them), but I’m having fun experimenting with the possibilities! I’m sure this won’t be the last recipe on Easybaked using these silicone cups.

Have you ever had Mallo Cups?

Mallo-Cup-Wrapper-SmallDear me, they are amazing. They are considered the very 1st candy cup created, and they were one of my favorite childhood treats. They are a little hard to find these days, so I thought I’d re-create them. They are actually not very hard to make.

Mallo Cups

Here’s how we put them together. (printable recipe)

INGREDIENTS: (makes about 12 cups)

  • 2 bags of Wilton’s Candy Melts (if you want a little better chocolate, try Country Kitchen chocolate. It’s a touch more expensive, but truly better in flavor (click here). )
  • 1 cup of toasted coconut (to toast refer to instructions here)
  • One large jar (13 oz) of Jet-Puffed Marshmallow Creme

DIRECTIONS:

  • Set 12 silicone liners on a cookie sheet with edges.
  • Melt one bag of candy melts in a bowl in the microwave in 30 second increments, stirring between until smooth.
  • Spoon carefully into a large zip-top bag and seal well.
  • Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup.
  • Tip and/or tap each cup until chocolate covers the entire bottom of the cup.
  • Refrigerate for about 5 minutes until hard.
  • Carefully spoon marshmallow into a second zip-top bag and seal well.
  • Clip a corner off this bag and pipe a dollop of marshmallow into the center of each cup- do not let it touch the sides.
  • Use bag of melted chocolate to carefully pipe chocolate all the way around each dollop of marshmallow- this seals it into the center and keeps it from leaking out. Melt more chocolate, as needed.
  • Refrigerate for about 5 minutes until chocolate is hardened.
  • Melt remaining chocolate and add finely crushed toasted coconut to it (save a bit out to sprinkle on top later if desired)
  • Spoon this mixture into a zip top bag and seal well.
  • Clip a corner and pipe chocolate/coconut evenly over each cup.
  • Sprinkle with toasted coconut, or any decorative topping you desire.
  • Chill until cup is hardened and then peel away silicone cup and enjoy!

Mallo CupsMallow Cups7Mallow Cups5

Not too difficult- and the end result is so much fun (and delicious!)

Mallow Cups2

My thoughts: These are just fun little treats to put together and they really are so yummy with the crunchy coconut and creamy marshmallow. I even made an Easter batch of them!!! I hope you get a chance to try them! Enjoy!! ~r

Easter Mallow Cups

We love to celebrate spring! Here are some other fun springtime recipes: (click on photo to see recipe)

Koolaid PieFlower Pot OreosRaspberry Lemon Cream Cups!!!Fun fondant cupcake toppers

Mini S’mores Pies

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S'mores Pie!!!Rich dark chocolate pie in a graham crust, topped with marshmallow meringue.  S’mores with a new, fun look!

Everyone loves these flavors together.

Don’t they?

It just occurred to me that someone might hate s’mores.

Ok, well I don’t personally know anyone who doesn’t just adore this flavor combination.  I LOVE them, and crave them, and sometimes cheat by making them in the microwave when it’s snowing and a campfire is out of the question!

These little pies capture the flavor of a s’more, but add a rich chocolate flavor that is incredibly delicious, and can’t be had with just 2 squares of Hershey’s chocolate.  Or four squares… sometimes I use four.  Don’t tell.

S'mores Pie!!!

Here’s how these simple little treats are made: (printable version)

INGREDIENTS: (makes 12 mini pies)

  • 12 pre-made mini graham cracker crusts.
  • 1 cup of Ghirardelli Bittersweet chocolate chips (melted)
  • 1 cup of Ghirardelli Semi-sweet chocolate chips (melted)
  • 8 eggs (divided)
  • 5 Tablespoons of heavy whipping cream
  • 2 Tablespoons of vanilla
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Divide eggs, keeping ALL of the 8 egg whites and only 5 of the yolks.
  • Place the melted chocolate, 5 egg YOLKS, whipping cream and vanilla in a large mixing bowl and stir until well combined.
  • Evenly divide among all twelve mini pie crusts.
  • Bake (I put them all on a baking sheet) for 14-16 minutes, until the middle of each pie is set.
  • Make meringue while these bake, by adding all of the 8 egg WHITES, sugar and cream of tartar together in a medium heat-proof bowl that will sit on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit.)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
  • Once mini pies are removed from the oven, let them cool completely.
  • Pipe marshmallow meringue on the top of each pie and toast it with a kitchen torch.
  • Add a few graham cracker crumbs if you want, and enjoy!!!!


S'mores Pies!!!!My thoughts:  These are delicious. You can see from my pictures that I didn’t beat my meringue as long as I should have.  The are not the tall swirls of happiness I wanted them to be….  it was only my second time making meringue though, so I guess I won’t beat myself up too much.  My 1st time was perfect.  If you want to see how fluffy it SHOULD be, click here.  I LOVE this meringue.  When you read the instructions you might think it is too hard to make- but once you do it, you will realize that it isn’t hard at all.  Just a lot of time with a mixer in your hands.  I hope you get a chance to try this recipe out!  Enjoy! ~r
S'mores Pie!!!

We like our chocolate and marshmallow here at easybaked… here are other recipes that feature that yummy combo:

frozen s'more cupsMelted Smores cupRocky Road Cupcakes!!!!Baked Alaska Cupcakes!!

 

Caramel Pecan Marshmallow Pops

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Marshmallow Turtle Pops!

  Big marshmallows covered in creamy caramel and chocolate are dipped in pecans to make an incredibly decadent treat!

These are unbelievably good.  I was visiting my friend Andreya in San Diego last weekend and we passed a store while window shopping in La Jolla that had all sorts of dipped marshmallows.  I started craving them and had to try this.   These are like yummy caramel apples- but with a soft marshmallow inside, instead of an apple.  If you are looking for a really unique treat that is easy to put together, this is your recipe!!!  I couldn’t believe how easy and yummy  these were.

Caramel Pecan Dipped Marshmallows

Here’s the recipe: (printable version)

INGREDIENTS:

  • 2 bags of jumbo marshmallows (24 marshmallows)
  • 24 lollipop sticks
  • 32 Kraft caramels, unwrapped
  • 1 (14 oz) can of sweetened condensed milk
  • 1/2 cup of butter
  • 1 bag of dark chocolate Wilton’s candy melts
  • 2 cups of chopped pecans

DIRECTIONS:

  • Set marshmallows out on parchment paper and stick one lollipop stick into the flat side of each one.
  • In a medium saucepan, melt together caramels, butter and sweetened condensed milk, stirring constantly, until completely smooth (takes about 5 minutes)
  • Pour caramel mixture into a bowl.
  • Using stick, carefully dip each marshmallow into caramel, coating it to the top.  Gently tap stick against side of bowl to remove excess caramel and then slide bottom of marshmallow along bowl’s edge to remove most of caramel.  (It is ok if you remove it down to the marshmallow- the chocolate will cover this up!
  • Place upright on a sheet of parchment paper and cool.
  • Place chocolate candy melts into a bowl, and melt them in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
  • Lay a fresh sheet of parchment paper out before beginning next step.
  • Place pecans in a small bowl.
  • Gently peel a marshmallow away from the parchment paper. This is a little tricky, as it will still be a bit gooey.  I held the stick, lifted, and peeled the paper away from the marshmallow.
  • Dip bottom of marshmallow into melted chocolate and slide bottom along edge of bowl to remove excess.
  • Dip bottom of coated marshmallow into pecans and set on fresh parchment paper to harden.

Once these are hardened up, you can serve them up on a pretty plate, or wrap them in cello bags to use as gifts or favors.
If you aren’t serving them right away, be sure to cover them so the marshmallows don’t harden up.

Caramel Pecan Marshmallow Pops!

My thoughts: These are a recipe I will make again.  I had fun putting them together and everyone who tried them asked me to make them again.  Easy. Yummy. Beautiful.  My kind of recipe!  Enjoy!! ~r

Other unique recipes you might enjoy:

Fruit Loop Pie!Raspberry Lemon Cream Cups!!!Cookie Dough Whoopie Pie!Doughnut cupcakes!!

Rocky Road Cupcakes!

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Rocky Road Cupcakes!!!!These chocolate cupcakes are filled with creamy marshmallow and topped with a rich ganache frosting, marshmallows and almonds! YUM!!!!!

These are fork-eating cupcakes!  You’ll love that combination of rocky road flavors in these rich and messy-to-eat cupcakes.

Rocky Road Cupcakes4I absolutely love this frosting.  I have used ganache for many recipes, but I’d never taken the time to whip it up into a frosting.  Now that I’ve tried it, I will be back for more- this frosting is so rich and chocolatey!!! Ready for a recipe?

Here you go: (printable version)

INGREDIENTS:

  • One box of chocolate cake mix (with oil, water and eggs to make according to package)
  • One large jar (13 oz) of Jet-Puffed Marshmallow Creme
  • One bag of semi-sweet chocolate chips *
  • 1/2 cup of whipping cream *

(*double these two ingredients if you want to pile your frosting high like mine is)

  • One bag of mini-marshmallows
  • 1 cup of slivered or sliced almonds
  • a little white chocolate to drizzle on top, if desired

DIRECTIONS:

  • Start your frosting first, as it needs to chill before you beat it, and double the recipe if you want piles of frosting like mine.  I went a little overboard for fun pictures!! 🙂
  • Place 1/2 cup of whipping cream into a medium saucepan and heat it on the stove until the cream starts to bubble just a bit on the edges, stirring as it heats.  Turn off the heat, add the chocolate chips and cover for 5 minutes.
  • Stir melted chocolate and warm cream together until completely smooth (a “ganache”).  Put it in a medium bowl and refrigerate until it is a cool, spoonable consistency (30 minutes to an hour).
  • Make cake mix according to box, and divide equally into 24 cupcake lines placed in a muffin tin.
  • Bake as directed on box, and cool completely.
  • Core cupcakes using a small knife, or a cupcake corer.  I used the Chicago Metallics one, and for $4 there is just no reason to not get one- it makes filling cupcakes SOOOO easy!  Isn’t your birthday coming up???

So easy to core cupcakes!

  • Spoon entire jar of marshmallow fluff into a gallon-size zip-top bag and clip a corner off with scissors.  Squeeze the marshmallow into the middle of each cupcake and then trim a little of the core you removed and place the “lid” back on top of the filling.
  • Remove cooled chocolate ganache from refrigerator and beat on high until light and fluffy.
  • Place icing in a gallon size zip-top bag that has been fitted with a decorating tip in one corner, and pipe icing onto the cupcakes.
  • Decorate with almonds, and mini marshmallows.  I also added some mini chocolate chips (because I had some leftovers from another recipe) and I melted some white chocolate to drizzle on top.  Be creative and make these little marshmallow-y cupcakes irresistible!!!!


Rocky Road Cupcakes!!!!!

 

My thoughts:  These are FABULOUS cupcakes.  I love the gooey marshmallow creme surprise in the middle!  And that frosting….. oh my.  A few tips:  the frosting does harden up, so get those almonds and marshmallows placed in it as soon as you are done piping the frosting on.  This is good, because it holds all those yummy toppings in place!  Also, store these all sealed up.  You know what happens when you leave the bag of marshmallows open?  Yucky, rubbery, dried up marshmallows!  The same will happen if you just let these set out. 

I hope you love these little yummy desserts!!!!  ~r

Rocky Road Cupcakes with marshmallow filling!!!!Want some other ideas for that new cupcake corer?  We love filled cupcakes here at Easybaked!  Here’s a few of our favorites:

Cinnamon Roll Filling in a yummy cupcake!Peppermint Hot Chocolate Cupcakes!!!Toxic Slime-filled Cupcakes!Mocha caramel filled cupcakes3

Baked Alaska Cupcakes

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Baked Alaska Cupcakes!!!!Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my.  Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday.  Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good.  About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form.  A.M.A.Z.I.N.G.  Just go and make these.  Use your favorite ice cream.  You will love them…!

Baked Alaska Cupcakes!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
  • One quart of your favorite ice cream (I used mint chip)
  • 8 egg whites
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS:

  • Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
  • Bake according to package.
  • Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
  • While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer!  It is actually kind of fun!  Make sure your bowl and beaters are free of any oils.  I swiped mine with a little lemon juice 1st)

  • Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
  • Assemble one cupcake at a time, and then pop it into the freezer immediately.
  • Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake.  Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

Marshmallow Meringue!Marshmallow Meringue!Marshmallow Meringue!!

  • When all cupcakes are prepared and in the freezer, use a kitchen torch
    to toast the marshmallow just before serving.
  • These are best served within a couple of hours of making them.  

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

Baked Alaska Cupcakes!!My thoughts: I loved them.  They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake!  Fun, fun, FUN!!!!! Enjoy!!!  ~r

Baked Alaska Cupcakes!!!Other yummy cupcakes:

Peanut Butter Cupcakes!!Key Lime Cupcakes!Doughnut cupcakes!!Chocolate molten lava cupcakes

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