Description
These rich mini chocolate cakes are filled or topped with smooth, silky caramel, making them perfect for parties or individual dessert servings. They combine the intense flavor of cocoa with the sweet, buttery goodness of caramel in a bite-sized treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
Filling
- 1/2 cup caramel sauce (preferably salted caramel)
Instructions
- Preheat oven and prepare tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or non-stick spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and sugar to ensure they are well combined and aerated.
- Beat wet ingredients: In a separate large bowl, cream the softened butter and sugar until light and fluffy. Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Combine wet and dry mixtures: Gradually add the dry ingredient mix to the wet mixture, alternating with the milk. Start and end with the dry ingredients and mix until just combined to avoid overmixing.
- Fill muffin cups: Spoon batter into each muffin cup until about halfway full. Add a dollop (around 1 teaspoon) of caramel sauce in the center of each. Then top with additional batter to nearly fill each cup.
- Bake the cakes: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the cake (avoiding the caramel center) comes out clean.
- Cool and serve: Allow cakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve as is or with optional chocolate ganache topping.
Notes
- Using salted caramel sauce enhances the flavor balance by complementing the chocolate’s bitterness.
- For an extra decadent touch, top the mini cakes with homemade or store-bought chocolate ganache.
- Make sure not to overmix the batter to keep the cakes tender and moist.
- These mini cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
