Go Back
–+ servings
Mini chocolate caramel cakes with candy cap caramel
Print Recipe

Mini Chocolate Cakes with Salted Caramel Sauce

Mini chocolate cakes smothered in salted caramel sauce - what's not to love? Try them with candy cap caramel for a fun twist!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 12 mini cakes
Author: Karie

Equipment

  • Muffin pan

Ingredients

Mini Chocolate Cakes

  • ¾ cup all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup boiling water
  • 2 ounces dark chocolate chopped fine
  • ¼ cup cocoa powder
  • 1 teaspoon instant coffee optional
  • 3 ounces (6 tablespoons) unsalted butter room temperature
  • ½ cup brown sugar
  • 2 eggs room temperature
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • Salted Caramel Sauce or Candy Cap Caramel Sauce
  • Sea salt to serve

Instructions

  • Prep. Generously butter a muffin tin. Preheat oven to 350° F.
  • Mix cake batter. In a large bowl, whisk together ¾ cup flour, ¼ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
  • In a second bowl, whisk together 2 oz chopped chocolate, ¼ cup cocoa, and 1 tsp instant coffee, if using. Pour ½ cup hot water over mixture and whisk until chocolate is completely melted.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat 3 oz butter and ½ cup brown sugar until soft and fluffy, 1-2 minutes. Add 2 eggs, one at a time, until fully incorporated. Stir in ¼ cup sour cream and 1 tsp vanilla.
  • Add about 1/3 of flour mixture to the mixer and gently combine. While mixer is running, pour half of the chocolate mixture in. Repeat alternating the flour and chocolate mixtures, ending with the last 1/3 of the flour mix.
  • Bake. Pour batter evenly into prepared muffin tins. Bake until cakes are baked around the edges and just set in the middle, about 22-28 minutes. The tops should spring back when touched and a toothpick inserted in the middle of a cake should come out with just a few moist crumbs.
  • Cool. Allow mini cakes to cool for about 5 minutes, then gently loosen the edges with a knife before turning them out onto a cooling rack. Let cool for at least another 10 minutes before serving.
  • Finish. Just before serving, drizzle with salted caramel sauce and sprinkle with sea salt flakes.