These chocolate marshmallow cake bars are one of the best up-sellers in my business — for good reason!
Hostess Cupcakes were one of my favorite snacks growing up. I’m pretty sure they were the first things I made homemade. While most recipes online will have cream cheese filling or chocolate ganache frosting, the recipe I am sharing with you is a cottage food version, meaning that refrigeration is not required.
If you’re a cottage food baker, these will be perfect for your product lineup.
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Chocolate Marshmallow Cake Bar Recipe
This recipes makes 8 cake bars.
Chocolate Cake Recipe
Ingredients
- 62.22g Neutral Oil
- 58.33g Eggs (room temp)
- 58.33g Sour Cream (room temp)
- 58.33g Milk (room temp)
- 3.69g Salt
- 85.07g All-Purpose Flour (sift)
- 37.33g Dutch-Process Cocoa Powder (sift)
- 12.15g Potato Starch (sift)
- 2.63g Baking Soda
- 2.10g Baking Powder
- 66.75g White Sugar
- 55.00g Brown Sugar
- 70.00g Hot Coffee
Method
- In a mixing bowl or stand mixer, combine the neutral oil, eggs, sour cream, milk, molasses, and salt. Mix until fully combined, then set aside.
- In a separate bowl, sift together the all-purpose flour, Dutch cocoa powder, baking soda, and baking powder.
- Whisk the white sugar into the dry ingredients until evenly combined.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Add half of the hot water and mix gently until just combined.
- Alternate adding the remaining dry ingredients and hot water, mixing gently after each addition until the batter is just combined. Do not over mix.
- Portion 70 g of batter into each silicone mold cavity.
- Bake at 350°F (177°C) for 17-20 minutes, or until set.
- Allow to cool completely. Set aside.
Chocolate Coating Recipe
Ingredients
- 485.00g Chocolate Candy Melts
- 24.00g Neutral Oil
Method
- In a bowl, microwave in increments until melted. Do not scorch.
- Set aside.
Assembly
Ingredients
- 8 Mini Chocolate Cake Loaves
- 170.00g Marshmallow Fluff
- 485.00g Chocolate Candy Melts
- 24.00g Neutral Oil
Method
- Prepare a baking sheet with parchment paper.
- Slice each cake loaf in half horizontally. Return bottom half to pan cavity. Set aside top halves.
- Transfer marshmallow fluff to piping bag. Evenly pipe 10 grams inside the loaf pans on top of the chocolate cake. Evenly spread out as best as possible. Top with other half of cake.
- Set aside in freezer for 10-20 minutes.
- In a bowl, microwave chocolate candy melts and oil in increments to partially melt. Do not scorch. Stir to combine and fully melt.
- Take a cake bar and dip the sides in melted chocolate mixture to seal marshmallow in. Set aside on prepared baking sheet. Repeat.
- With a fork, flip the cake upside down to dip the top in chocolate. Flip over immediately. Let excess drip. Set aside to set. Repeat.
Conclusion
If I were to make these again, I would take a knife and run two parallel lines down each chocolate cake loaf so I can squeeze in the marshmallow fluff and pour the chocolate coating inside the loaf pan. So much less mess!
At least in theory. I will be sure to update you guys on how that goes, so please be sure to follow me on YouTube or Instagram.
These are a best seller for a reason! Or rather my best up-seller because I offer these as a gift with purchase if you buy 3 chunky cookies. Whether you’re selling or offering them as an incentive to buy more, I know these will be an amazing snack for your customers 🙂
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