Devil's Food Snack Cakes

Indulge in the ultimate chocolate lover's dream with these irresistibly moist and decadent Devil's Food Snack Cakes! Perfectly sized for snacking, these mini cakes feature a rich chocolate batter made with cocoa powder and a hint of hot brewed coffee for enhanced depth of flavor. Each cake is sandwiched around a cloud-like filling of marshmallow creme and whipped cream before being dipped in a luscious layer of semisweet chocolate for a glossy, ganache-like finish. Ideal for parties, lunchbox treats, or a gourmet twist on classic nostalgia, these homemade snack cakes are as beautiful to look at as they are delicious to eat. Whether you're craving something sweet or looking to impress, this recipe is a sure crowd-pleaser.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 2 large eggs
• 1.5 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup buttermilk, room temperature
• 0.5 cup hot brewed coffee
• 0.5 cup heavy cream
• 1 cup powdered sugar
• 1 cup marshmallow creme
• 6 ounces semisweet chocolate, finely chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, beat the butter, granulated sugar, and brown sugar together until creamy and fluffy, about 2-3 minutes.

Step 3

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Step 6

Stir in the hot coffee until the batter is smooth. The batter will be slightly thin; this is normal.

Step 7

Using a tablespoon or small cookie scoop, drop rounded portions of the batter onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading.

Step 8

Bake the snack cakes in the preheated oven for 10-12 minutes, or until the tops spring back when gently pressed. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 9

While the cakes cool, prepare the filling by beating the heavy cream, powdered sugar, and marshmallow creme together in a bowl until light and fluffy.

Step 10

Once the cakes are completely cooled, pair them up by size. Spread or pipe the filling onto the flat side of one cake, then sandwich it with its partner.

Step 11

For the chocolate coating, melt the chopped semisweet chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.

Step 12

Dip the tops of each assembled snack cake into the melted chocolate, letting any excess drip off. Place the coated cakes on a wire rack or parchment paper to set.

Step 13

Allow the chocolate to firm up at room temperature or briefly chill in the refrigerator before serving.

Nutrition Facts

Serving size	(1780.8g)

Amount per serving	% Daily Value*
Calories	5388.4

Total Fat 177.9g	0%
Saturated Fat 101.6g	0%
Polyunsaturated Fat 0g
Cholesterol 637.1mg	0%
Sodium 2447.2mg	0%
Total Carbohydrate 985.3g	0%
Dietary Fiber 81.1g	0%
Total Sugars 671.2g
Protein 81.7g	0%

Vitamin D 177.2IU	0%
Calcium 702.1mg	0%
Iron 45.1mg	0%
Potassium 4174.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 5.6%

Carbs: 67.2%