Devil's Food Snack Cakes

READY IN: 1hr 30mins
SERVES: 20-24
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Start by making the marshmallow cream topping. Separate three eggs, discard the yolks, and beat the whites until foamy. Then add the salt and corn syrup, and beat on high for ten minutes (until thick). Add powdered sugar at low speed. Add the vanilla and mix until blended. Refrigerate.
  • Pre-heat oven to 350 degrees F. Empty the devil's food cake mix into a large mixing bowl and add the water, the yogurt or oil, and three eggs. (I usually substitute plain yogurt for the vegetable oil. Keeps the dessert much healthier, and in my opinion, improves the texture.) Spray muffin tins with non-stick cooking spray and fill each with the batter to no more than 1/4 full. Cakes will rise slightly, and you want them to finish at about the size of a cookie. Bake for about 10-15 minutes or until toothpick inserted into center comes out clean. Allow to cool on parchment or wax paper.
  • To make the chocolate coating, put 18 oz of semi-sweet or milk chocolate chips into a microwave safe bowl. (I prefer semi-sweet) Add the vegetable shortening and microwave on high for about a minute and a half. Stir until smooth and well blended adding microwave time if necessary.
  • Cover the top of each "mini-cake" with a spoonful of the marshmallow cream. Then coat with a spoonful of the chocolate topping, allowing it to cover the top and sides of each cake. Let sit out until chocolate hardens. Store at room temperature, in the fridge, or in the freezer to suit your preferences.
  • *It works best when you add the cream and the chocolate alternately to each cake (1 at a time) so that it can form layers.
  • * Also to add a bit of style, I usually drizzle a bit of the leftover marshmallow cream on top of each finished cake for decoration.