Make the Cake:

• Preheat your oven to 350°F (175°C). Grease and line a muffin tin with paper liners.
• In a mixing bowl, combine flour, baking powder, baking soda, cocoa powder, and sugar.
• In a separate bowl, whisk together eggs, melted butter, milk, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Spoon the batter into the muffin tin, filling each cup halfway. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool completely on a wire rack.

Prepare the Marshmallow Filling:

• In a bowl, combine marshmallow fluff, powdered sugar, vanilla extract, and softened butter. Mix until smooth and fluffy.

Assemble the Choco Pies:

• Once the cakes are cooled, slice each cake in half horizontally to create two layers.
• Spread a generous amount of the marshmallow filling on the bottom layer and sandwich it with the top layer of cake. Repeat for all cakes.

Coat with Chocolate:

• Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until fully melted. Add coconut oil for a smoother coating if desired.
• Dip each assembled Choco Pie into the melted chocolate, making sure it is fully coated. Let the excess chocolate drip off.
• Place the chocolate-covered pies on a parchment-lined tray and let them set in the fridge for about 30 minutes or until the chocolate hardens.