1 box of your favorite chocolate cake mix
80g Campfire mini marshmallows
100g powdered sugar
50g cocoa powder
113g (1 stick) SOFT butter
300g dark chocolate chips for coating
60g nonpareils or sprinkles
Once your chocolate cake is made and cooled, crumble it in a bowl.
Make your frosting by combining the powdered sugar, cocoa powder, and soft butter together and mix on high speed for about 15 minutes until light and fluffy.
Add 2 or 3 tbsp of frosting to your crumble cake and mix together.
Take your mini marshmallows and melt them in the microwave with 1 tbsp of butter. Mix so it’s smooth and completely melted.
Add the melted marshmallows to your cake mix.
It should be thick enough to roll into individual balls. If not, add a little more frosting.
Place them in the refrigerator for several hours until firm.
Melt your dark chocolate chips over a double boiler (be careful not to overheat it).
Dunk each cold cake ball into the chocolate so it’s fully coated.
Top with nonpareils or any sprinkles you like to decorate.
Keep in the refrigerator for up to one week.
Recipe & Photography by: Bake it with Mel
Click here to print
