It’s Friday the 13th … in October. Sounds a bit scary, doesn’t it? To mark the day, I thought you might enjoy these Chocolate Tombstone Snack Cakes with red marshmallow filling.
As you’ve probably noticed, I have a thing for novelty baking pans. Last year I made a skull cake for Halloween. I’ve also baked gingerbread houses for Christmas, and earlier this year, I whipped up pumpkin cakes. So, when I spotted this tombstone pan at HomeGoods, I knew I could make something to die for. (See what I did there?)
Side note: You can find the tombstone cake pan here (via Amazon) if you don’t have any luck at HomeGoods.
When planning what to make in these new molds, I knew I wanted a dark colored cake so chocolate seemed like a good idea. To add to the creepiness factor, I thought I’d put some sort of oozy red filling in the cakes. Then it hit me – I’ll make ding dongs!
(Just in case you didn’t know, ding dongs are little chocolate snack cakes filled with marshmallow creme.)
With ding dongs for inspiration, I got to work. I whipped up a simple chocolate cake batter and filled my pans. For these molds, you’ll want to fill them slightly more than halfway. Once baked, this amount of batter will ensure that the mold is completely filled.
After it comes out of the oven, the back of each tombstone will be domed. I just trimmed off this excess cake with a serrated knife to create a flat back. This step is optional, but if you want a more authentic looking tombstone, I recommend it.
From there, I whipped up the marshmallow creme filling and dyed it red. I then put it in a piping bag fitted with a small round tip.
To fill the tombstones, I first created a hole through the center with a wood skewer. I wiggled the stick around in the hole to make it a little larger and then piped in my marshmallow creme.
For a finishing touch and to keep the cake moist, I coated the tombstones in a simple confectioners’ sugar glaze. When I made the skull cake last year, I learned that the glaze also enhances the details of the cakes.
For a final haunted effect, I piped some of the leftover red marshmallow creme on the outside of the tombstones. This step isn’t required, but I found it helpful to disguise the holes where I piped in the filling. Plus, it adds to the whole effect. What do you think?
Here’s the recipe for my haunted Chocolate Tombstone Snack Cakes. Cheers, witches!
Makes 8-10 snack cakes
Here's What You'll need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup sugar
1 cup buttermilk
Marshmallow Creme Filling:
1 1/2 cup marshmallow creme
4 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
Pinch of salt
2-3 teaspoons red food dye
Confectioners' Sugar Glaze:
1 1/2 cups confectioners' sugar
4 tablespoons milk
1/2 teaspoon vanilla extract
Begin by preheating your oven to 350 degrees F. Prepare your baking mold by spraying it with baking spray. Dust lightly with cocoa powder. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and cinnamon; set aside.
With a mixer, beat the butter and sugar for 3-5 minutes or until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
Add the flour mixture to the butter mixture, alternating with the buttermilk.
Fill the molds about 60% full. Bake for 13-15 minutes or until a toothpick inserted near the center comes about clean. Cool on a wire rack for 5 minutes. Remove the cakes from the mold and allow them to continue to cool. Once completely cool, use a serrated knife to cut away the domed back of the cake, if desired.
In the meantime, prepare the marshmallow creme filling. Place the marshmallow creme and butter in a mixing bowl. Beat on medium-high until smooth. Add the confectioners' sugar, cocoa powder, vanilla extract, salt, and red food dye. Mix well until light and fluffy. Transfer to a piping bag fitted with a small round tip.
Prepare the confectioners' sugar glaze by whisking together the confectioners' sugar, milk, and vanilla until smooth. For a thinner glaze, use additional milk. Set aside.
To assemble, use a large wood skewer to create a tunnel from the bottom to the top of each tombstone. Once inserted, wiggle the wood skewer to create room for the filling. Pipe the marshmallow creme filling into each cake. Carefully wipe away any excess.
Use a pastry brush to add the confectioners' sugar glaze to all sides of the snacks cakes.
Serve immediately or store in an airtight container. Before serving, use any leftover red marshmallow creme filling to decorate the outside of the tombstones.
I’m all about the creepy-inspired treats. Whether you’re hosting a party of your own or attending someone else’s, these Chocolate Tombstone Snack Cakes will certainly be an unBOOlievable treat.
I think the red marshmallow creme filling is the perfect touch. How about you?
Give these treats a try and let me know what you think. If you’re looking for additional seasonal goodies, take a look at my Pumpkin Cheeseballs, Ghost Cupcakes, Creepy Cocktails, and Chocolate Skull Cake.
Happy haunting, ghoulfriends!