Hey everyone! I’m Shannah and I am back again to share another fun recipe with you. Since the last time I stopped by Rachael’s blog, there have been a few changes over at my blog. It was formerly Just Us Four and is now The Suburban Kitchen. I hope you’ll come see the all the new changes. More importantly though, let’s talk about the amazing mini chocolate cakes I am sharing today!
Mini Caramel Chocolate Cake Bites
©Eazy Peazy Mealz by EazyPeazyMealz.com
Pin it to your dessert board to SAVE it for later!
Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
These little cake bites are inspired by Texas sheet cake. If you’ve never had a Texas sheet cake, it is a ridiculously delicious combination of chocolate and more chocolate that is made in a large sheet pan. This version gets even better because they are bite sized and come topped with caramel! I used salted caramel sauce to top mine but regular caramel would be just as good.
Another great thing about these mini cakes is that you probably have just about everything you need on hand to make them!
Mini Caramel Chocolate Cake Bites
Ingredients
- 1 cup butter
- 1 cup water
Cake
- 1/4 cup unsweetened dark cocoa
- 2 cups sugar
- 2 cups flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup buttermilk
- 2 eggs lightly beaten
- 1 tsp Salted caramel sauce in each cake
Frosting
- 1/2 cup butter
- 1/4 cup unsweetened dark cocoa
- 1/4 cup milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a mini muffin pan with nonstick cooking spray. Set aside.
- Combine 1 cup butter, 1 cup water and 1/4 cocoa powder in medium saucepan over medium heat. Cook until butter is melted, stirring occasionally.
- Bring to a boil, whisking constantly, then remove from heat.
- In a medium bowl, combine sugar, flour, salt and baking soda. Stir to combine.
- Stir in buttermilk and 2 eggs. Stir in cooked chocolate mixture and mix until smooth.
- Fill prepared muffin pan cups 1/4 full with chocolate batter. {Note: I pour mine into a large measuring cup and then pour it into the pan from there.}
- Add 1 tsp of salted caramel sauce. Top with additional chocolate batter until approximately 1/2 full.
- Bake in preheated oven for 10 minutes or until toothpick inserted into the center comes out clean.
- Meanwhile, prepare frosting by combining 1/2 cup butter, 1/4 cup cocoa and milk in a medium saucepan over medium heat. Stirring constantly, bring to a simmer.
- Remove from heat and, working in batches, whisk in powdered sugar and vanilla. Pour over hot cakes. Let set for 5-10 minutes.
- Drizzle with additional caramel sauce.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here! Don’t these look amazing? 
I hope you fall in love with today’s recipe just like I did. Seriously, I probably ate at least half of these little mini cake before I finally took them to my office to get them away from me. I would love it if you would stop by for a visit and to see some other yummy desserts I have to share with you like:
Cookie Butter Sandwich Cookies
Three Ingredient TWIX Dip
Don’t forget to pin for later:
Leave a Reply