How to make snack cakes / choco-pies. These little snack cakes are known by different names throughout the world, like Ding Dongs or choco-pies. They made from delicious sponge, filled with soft marshmallow fluff, and coated in a chocolate shell. They make the perfect addition to a lunch box, or just a snack to enjoy at any time.

How to make Snack Cakes / Choco Pies

Scroll down for amounts of ingredients

Step 1

Step 2

Transfer the batters in two piping bags. Cut the smallest opening possible that way you have more control when piping your little cakes.

Pipe the cakes onto a hot lightly greased non stick pan over low/medium heat, leaving enough space between the cakes. Cover and allow the cakes to cook for about 5 minutes.

OR alternatively bake the cakes in a preheated oven at 160 °C (320 °F) for around 5 minutes. Do the toothpick test: if there's no wet batter the cakes are done. Do not over bake.

Transfer the cakes onto a rack to cool and allow to cool completely.

Step 3

Fill the cakes with marshmallow fluff.

Step 4

In a bowl melt the chocolate with 2 tbsp of oil. You can either use a double boiler or a microwave. If you’re using a microwave, stir the chocolate every 45 seconds.

Allow the chocolate to come to room temp. Coating your cakes in this mixture.

Place the iced cakes onto some parchment paper and allow the icing to set.

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Pro Tips

To keep these snack cakes fresh after baking, store them in an airtight container at room temperature for up to one week.

Watch the video tutorial

Ingredients

For the cakes

75 g (⅔ stick) Softened butter

25 g (1½ tbsp) Oil

100 g (½ cup) Sugar

2 Room temperature eggs

120 g (½ cup) Room temperature milk

160 g (1 cup + 1 tbsp) All purpose flour

2 tsp Baking Powder

¼ tsp Salt

For the filling

Marshmallow Fluff

For the icing shell

400 g Chocolate (14 oz)

2 tbsp Coconut oil to thin out the chocolate

Instructions

Make the cakes

In a large bowl cream the butter, oil, white sugar.

Add the eggs and the milk and mix to combine.

Add the sifted dry ingredients and mix to combine.

Divide the batter in two halves, and to one half add the cocoa powder and 2 - 3 additional tbsp of milk.

Transfer the batters in two piping bags. Cut the smallest opening possible that way you have more control when piping your little cakes.

Pipe the cakes onto a hot lightly greased non stick pan over low/medium heat, leaving enough space between the cakes. Cover and allow the cakes to cook for about 5 minutes.

OR alternatively bake the cakes in a preheated oven at 160 °C (320 °F) for around 5 minutes. Do the toothpick test: if there's no wet batter the cakes are done. Do not over bake.

Transfer the cakes onto a rack to cool and allow to cool completely.

To fill the cakes

Fill the cakes with marshmallow fluff.

For the chocolate icing shell

In a bowl melt chocolate with 2 tbsp of oil. You can either use a double boiler or a microwave. If you’re using a microwave, stir the chocolate every 45 seconds.

Allow the chocolate to come to room temp. Coating your cakes in this mixture.

Place the iced cakes onto some parchment paper and allow the icing to set.

About EmmaFontanella.com

Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.

Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.

Tried one of my recipes? Please let me know on Instagram - I love seeing what you create! Mention @emmafontanella. Tag #emmafontanella #emmasgoodies

Snack Cake Choco Pies