Homemade Choco Pie Recipe
Whisking the eggs and sugar until pale before adding the melted butter builds enough air into the batter that the cocoa cakes rise into soft, springy domes instead of dense discs, and chilling the marshmallow-filled sandwiches before dipping keeps the filling from oozing out into the melted chocolate.
- Prep
- 35 min
- Cook
- 24 min
- Total
- 90 min
- Servings
- 12
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 3 cups mini marshmallows
- 2 tbsp unsalted butter, for filling
- 1/2 cup powdered sugar
- 2 tbsp heavy cream
- 2 cups semisweet chocolate chips
- 2 tbsp coconut oil
Nutrition per serving
- Calories
- 405
- Protein
- 5g
- Carbs
- 57g
- Fat
- 19g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- 3In a large bowl, whisk the eggs and sugar for about 2 minutes, until noticeably lighter in color and slightly thickened.
- 4Whisk the melted butter, milk, and vanilla into the egg mixture until smooth.
- 5Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain.
- 6Spoon or pipe the batter into 2-inch rounds on the prepared baking sheets, spacing them 2 inches apart (you should get about 24 rounds).
- 7Bake for 10-12 minutes, until the tops spring back when pressed lightly. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 8For the filling, combine the mini marshmallows and butter in a small saucepan over low heat, stirring until fully melted and smooth.
- 9Off the heat, whisk in the powdered sugar and heavy cream until the filling is thick but spreadable. Let it cool for 10-15 minutes, until it holds its shape when scooped.
- 10Pipe or spread about 1 tablespoon of marshmallow filling onto the flat side of half the cake rounds, then top each with a second round, flat side down, pressing gently to spread the filling to the edges.
- 11Transfer the sandwiched pies to a parchment-lined tray and refrigerate for 15-20 minutes, until the filling firms up.
- 12Melt the chocolate chips and coconut oil together in a double boiler or in the microwave in 20-second bursts, stirring between each, until smooth and glossy.
- 13Dip each chilled sandwich into the melted chocolate, turning to coat all sides, then lift out with a fork and let the excess drip off before setting it on parchment paper.
- 14Let the chocolate coating set at room temperature for about 20 minutes, or in the refrigerator for 10 minutes, before serving.
Tips & variations
- Swap the homemade marshmallow filling for a jar of marshmallow fluff to save the stovetop step; bring it to room temperature first so it pipes easily.
- A few drops of peppermint or orange extract stirred into the marshmallow filling turns these into a mint-choco or orange-choco pie.
- Use a piping bag with a round tip rather than a spoon for the cake batter, it gives noticeably more even, uniform rounds.
- For a thinner, snappier shell, thin the melted chocolate with an extra teaspoon of coconut oil if it feels too thick to coat evenly.
Storage & reheating
Store finished choco pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week (let them sit at room temperature for 10 minutes before eating so the cake softens back up). Unfilled, undipped cake rounds freeze well in a sealed bag for up to 2 months; thaw before filling and dipping.
Tips from the Tulo kitchen
- Trace 2-inch circles on the parchment paper first (flip it over so the pencil marks face down) to keep all the cake rounds the same size for even sandwiching.
- Working with a small offset spatula to spread the marshmallow filling gives more control than a spoon and helps keep it from sliding off the edge.
FAQ
What is a choco pie, exactly?
It's a sandwich cookie style dessert, popularized in Korea, made of two soft cocoa cake rounds filled with marshmallow creme and coated entirely in a thin shell of chocolate.
Can I use a boxed cake mix instead of making the batter from scratch?
Yes. A chocolate cake mix baked as thin rounds works, but the texture will be softer and slightly more crumbly than the from-scratch version, which holds up better to dipping.
Why did the marshmallow filling squeeze out when I dipped the pies?
The filling likely wasn't chilled long enough before dipping. Refrigerate the assembled sandwiches for a full 15-20 minutes so the marshmallow layer firms up before it goes into warm chocolate.
Can I substitute Dutch-process cocoa for natural cocoa powder?
Yes, since this batter uses both baking powder and baking soda, either cocoa works without throwing off the rise.
How do I get the chocolate coating to look glossy and not streaky?
Make sure the melted chocolate isn't overheated (stay under 115°F/46°C) and let the dipped pies set undisturbed at room temperature rather than in a cold fridge, which can cause the surface to bloom.
