Hot Cocoa Cake Bites with Marshmallow Fluff Filling
These easy Hot Cocoa Cake Bites start with a cake mix and are filled with rich chocolate ganache, topped with marshmallow fluff, and finished with mini marshmallows for the ultimate winter treat.
Hot Cocoa in Cake Bite Form? Yes, Please!
These Hot Cocoa Cake Bites started as a happy accident.
I was baking a chocolate birthday cake for a special little girl and found myself staring at half a bowl of leftover devil's food cake batter. I hate wasting ingredients, but I also knew my grandkids weren't likely to get excited about a handful of extra cupcakes.
So I reached for my mini muffin pan.
The Best Cake Bites Start in a Muffin Pan
A little hot cocoa mix went into the batter, along with some extra chocolate pudding. After baking, I pressed wells into the centers, filled them with silky chocolate ganache and fluffy marshmallow cream, then topped them with a drizzle of chocolate and tiny marshmallows.
One bite later, I knew I had stumbled onto something special.
Unlike some of my sturdier cake bites, these are incredibly soft and fluffy. The texture reminds me of a mug of hot cocoa topped with melted marshmallows—only in dessert form. Between the tender chocolate cake, rich ganache, and cloud-like marshmallow filling, every bite melts in your mouth.
If you love hot cocoa, you're going to adore these little treats.
Why You'll Love These Hot Cocoa Cake Bites
- Made with a simple boxed cake mix
- Perfect way to serve a crowd
- Soft, fluffy, and rich without being heavy
- Filled with creamy ganache and marshmallow fluff
- Easy to transport to parties and gatherings
- Great for Christmas, winter parties, birthdays, and bake sales
- No special decorating skills required
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a glance at what you'll need. As is often the case, I've started with a box of cake mix.
For the Cake Bites
- 1 box devil's food cake mix
- 3 eggs
- ½ cup milk
- ½ cup warm water
- 1 teaspoon instant coffee dissolved in the warm water
- 2 packets hot cocoa mix
- 2 tablespoons instant chocolate pudding mix
For the Ganache
- 1 cup milk chocolate chips
- ⅓ cup heavy whipping cream
For the Filling and Topping
- ½ cup marshmallow fluff
- Additional melted chocolate or ganache for drizzling
- Mini marshmallows for garnish
How to Make Hot Cocoa Cake Bites
These come together so quickly and easily! I'm so very glad I came up with this fun idea. (It's a keeper!)
Prepare a mini muffin pan with Baker's Joy or baking spray containing flour.
Mix the cake batter according to the ingredient list above.
Fill each mini muffin cavity about three-quarters full.
Bake at 350 degrees Fahrenheit until the centers spring back lightly when touched.
Remove from the oven and immediately press a well into the center of each cake bite using a tart tamper, the handle of a wooden spoon, or another small tool.
Allow the bites to cool completely before removing them from the pan.
Make the Ganache
Place the milk chocolate chips in a microwave-safe bowl.
Heat the cream until hot but not boiling. Pour over the chocolate chips and allow the mixture to sit for several minutes.
Stir until smooth and glossy.
Transfer to a piping bag.
Pipe a small amount of ganache into the bottom of each cake bite.
Add the Marshmallow Filling
Transfer marshmallow fluff to a piping bag.
Pipe a swirl of marshmallow fluff over the ganache.
Decorate
Drizzle the tops with melted chocolate or additional ganache.
Sprinkle with mini marshmallows. Allow everything to set before serving.
Serve and Enjoy!
Place on a beautiful platter and share with those you love!
What to Expect from these Cake Bites
One of the things I love most about holiday baking is finding ways to capture those cozy winter flavors in unexpected desserts. There's just something nostalgic about a mug of hot cocoa, complete with marshmallows, and I wanted to recreate that experience in a bite-sized treat.
These little cake bites turned out even better than I hoped. They're rich and chocolatey, thanks to the hot cocoa mix and creamy ganache, but it's the marshmallow topping that really brings the whole idea together. Every time I look at them, they remind me of a warm cup of cocoa on a chilly December evening.
My favorite part? Biting into the center and seeing that luscious filling: the ganache on bottom, the marshmallow fluff on top. . .it all merges together into a hot cocoa delight! Oh, and did I mention the tiny dehydrated marshmallows on top? Yeah, they're pretty great, too!
They're also one of my favorite desserts to add to holiday cookie trays because they're just the right size. Guests can enjoy a sweet little treat without committing to a huge slice of cake, and they always seem to disappear faster than I expect!
Storage
Store covered at room temperature for up to two days.
For longer storage, refrigerate and bring to room temperature before serving.
Tips for Success
- Spray the pan generously with Baker's Joy for easy release.
- Press the wells while the cake bites are still warm.
- Don't overfill the wells with ganache; a little goes a long way.
- Pipe the marshmallow fluff rather than spooning it for a cleaner presentation.
- Allow the ganache to cool slightly before piping.
Variations
There are so many fun ways to mix this one up, friends. Here are some suggestions of ways to do so.
Salted Hot Cocoa
- Add a tiny sprinkle of flaky sea salt to the chocolate drizzle.
Peppermint Hot Cocoa
- Top with crushed peppermint candies instead of mini marshmallows.
S'mores Style
- Add graham cracker crumbs and extra marshmallows.
Mocha Hot Cocoa
- Increase the coffee slightly for a richer mocha flavor.
Frequently Asked Questions
Absolutely. However, this recipe was designed as a quick and easy dessert using a boxed cake mix. The doctored cake mix creates a wonderfully soft texture and works beautifully in the mini muffin pan.
The coffee doesn't make the cake taste like coffee. It simply enhances the chocolate flavor.
You can, but the hot cocoa mix is what gives these bites their signature hot chocolate flavor.
Yes, but ganache provides a richer flavor and smoother texture.
Certainly. Marshmallow fluff is simply the quickest option.
Not if you're serving them within a day or two. They can be stored covered at room temperature.
Yes. Freeze before adding the marshmallow topping for best results.
A standard muffin pan can work, but you'll need to adjust baking time and yields.
Yes. They're a great make-ahead dessert for parties and gatherings.
Traditional cake balls are often dense and made with frosting mixed into crumbled cake. These are fluffy, filled mini cakes with a soft center and distinct layers of flavor.
Mini Desserts
If you love tiny hand-held desserts, you’ll flip over these other sweet and delicate treats from Out of the Box Baking. They're perfect for a pretty dessert table.
- Mini Layer Cakes
- Cake Mix Petit Fours
- Easy French Macarons
- Elegant Meringue Rosettes
- Cheesecake Bites
- Oreo Petit Fours
- Strawberry Cake Pops
- Oreo Cake Balls/Truffles
- Lemon Oreo Truffles
- Red Velvet Truffles
- Mini Cream Puffs
- Hot Cocoa Brownie Bites
- Hot Cocoa Fudge
- Chocolate Covered Oreos using a Mold
- Easy Chocolate Covered Marshmallow Pops
- Rocky Road Rice Krispy Treats
- Mint Chocolate Brownies
- Brownie Bottom Turtle Cheesecake Bars
- Mini Puff Pastry Cream Puffs
- Simple Brownie Bites with Truffle Filling
That's it for this post, friends! I hope you enjoy these delicious hot cocoa cake bites. They're a personal favorite and I hope you agree.
If you make this recipe and love it, please let me know in the comments or by leaving a review.
Before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Hot Cocoa Cake Bites with Marshmallow Fluff
These festive Hot Cocoa Cake Bites start with a doctored cake mix, then are filled with rich chocolate ganache and topped with marshmallow fluff and mini marshmallows. They're the perfect bite-sized holiday dessert!
Ingredients
- For the Cake Bites
- 1 box (15.25 ounces) Devil's Food cake mix
- 3 large eggs
- ½ cup butter, softened
- 1 tablespoon instant chocolate pudding mix
- 1 packet Swiss Miss Hot Cocoa Mix
- 2 tablespoons water (or milk, if preferred)
- For the Ganache Filling
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- For the Topping
- Marshmallow fluff
- Jet-Puffed Mallow Bits (mini dehydrated marshmallows)
Instructions
- Preheat oven to 350°F. Spray two 24-count mini muffin pans with Baker's Joy or another baking spray.
- Beat together the cake mix, eggs, softened butter, pudding mix, hot cocoa mix, and water until smooth.
- Fill each mini muffin cavity about two-thirds full.
- Bake for 10–12 minutes, or until the centers spring back when lightly touched.
- Immediately press the center of each cake bite with a tart shaper or the back of a small spoon to create a well. Cool completely.
- To make the ganache, heat the cream until just simmering. Pour over the chocolate chips and let stand for 2–3 minutes. Stir until smooth.
- Pipe or spoon ganache into each cooled cake bite.
- Top each with a dollop of marshmallow fluff.
- Sprinkle with Jet-Puffed Mallow Bits before serving.
Notes
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Add the marshmallow bits just before serving for the best texture.
These are perfect for Christmas cookie trays, holiday parties, and edible gifts.
