Sno Ball Chocolate Cake Cups
Yield: 4 cake cups
These Sno Ball Chocolate Cake Cups are a sweet little rendition on the classic Sno Balls treat. The fudgy cake is topped with marshmallow and coconut, pretty in pink!
Ingredients
- ⅓ c. all-purpose flour
- ⅓ c. unsweetened cocoa
- 1 tsp. instant espresso powder
- ¾ tsp. baking powder
- ⅛ tsp. kosher salt
- 2 T. unsalted butter softened
- ⅓ c. granulated sugar
- ⅓ c. packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 oz. good milk chocolate finely chopped
- 1 7- oz. container marshmallow creme or almost 2 cups homemade marshmallow cream
- 1.5 c. shredded sweetened coconut
- pink food coloring I used Americolor gel paste "Electric Pink".
Instructions
- In a small bowl, whisk together flour, cocoa, espresso powder, baking powder, and salt.
- In a medium bowl, beat butter with a mixer at medium speed for 1 minute. Add both sugars and beat until very well blended, about 5 minutes. Add eggs and vanilla, and beat until fully incorporated. Fold flour mixture into sugar mixture with a spatula. Then fold in chocolate. Divide batter evenly among four ramekins (my ramekins hold approximately 7 ounces each) and then place ramekins in a 9" x 9" pan. Cover and refrigerate 4 hours or up to 2 days.
- Preheat oven to 350° F.
- Let ramekins stand at room temperature 10 minutes. Uncover pan and bake for 24 to 26 minutes, or until center of cakes puff and are slightly crusty on top. If you want an extra gooey center, start checking the cakes after 20 minutes of baking time, removing the cakes from the oven before they are fully puffed in the center - take care to not over bake. A longer baking time will ensure a more baked center crumb.
- Remove from oven and let cool for about 5 minutes. Then divide marshmallow creme amongst the cake cups, spreading evenly. This much marshmallow creme will give you a very, very sweet tasting cake cup - if you desire less sweetness, reduce the amount of marshmallow creme.
- Finish by sprinkling the pink tinted coconut onto the marshmallow layer, dividing the coconut evenly amongst the four cake cups. Serve immediately for the most gooey, fudgy texture.
- Note: If the warm sno ball chocolate cake cups are allowed to sit for awhile, the marshmallow creme will start to soften and mingle with the gooey chocolate cake. If you wish to make these cake cups ahead of time, to serve later in the day or the following day, I would recommend not adding the marshmallow creme and coconut layers until the chocolate cake has completely cooled.
Notes
Adapted from these Fudgy Chocolate Cake Cups, original recipe from Cooking Light magazine, December 2008.
Nutrition Information:
Serving: 1 Calories: 488kcal Carbohydrates: 86g Protein: 6g Fat: 15g Saturated Fat: 10g Polyunsaturated Fat: 3g Cholesterol: 74mg Sodium: 243mg Fiber: 4g Sugar: 62g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.