Mini Caramel Chocolate Cake Bites
Adorably delicious mini caramel chocolate cake bites that melt in your mouth! Try this easy recipe for a neighbor... or yourself, tonight!
Servings: 12
Calories: 594kcal
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
Calories: 594kcal | Carbohydrates: 92g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 384mg | Potassium: 111mg | Fiber: 1g | Sugar: 73g | Vitamin A: 775IU | Calcium: 36mg | Iron: 1.6mg