Sweet miniature cakes filled with molten chocolate and caramel, these Milky Way Simply Caramel Chocolate Mini Bundt Cakes are a crowd-pleaser.
Why We Love This Recipe
- Satisfies your chocolate craving with a rich, fudgy cake
- Each bite hides a gooey center of melted chocolate and caramel
- Simple to make using common pantry ingredients or a cake mix
- Perfect year-round and easily dressed up for any holiday or season
Ingredients for Caramel Chocolate Mini Bundt Cakes
Granulated sugar – brand doesn’t matter.
Cake flour – this recipe works best with cake flour; if you don’t have it, use a cake-flour substitute.
Dark cocoa powder – Dutch-processed or dark cocoa adds deeper chocolate flavor; regular cocoa will also work.
Baking powder – needed for the cake’s light texture.
Baking soda – helps with rise and crumb.
Eggs – we used large eggs.
Milk – whole milk gives the best texture, but any milk is fine.
Applesauce – use unsweetened applesauce for moisture and a tender crumb.
Vanilla extract – adds aromatic depth.
Boiling water – helps bloom the cocoa for a moist, tender cake.
Semisweet chocolate – for the ganache; finer-quality chocolate yields a better result.
Unsalted butter – used in the ganache; omit added salt in the recipe if you use salted butter.
Heavy cream – creates the silky texture of the ganache; do not substitute with half-and-half.
Decorations – shredded coconut, mini cake toppers, or seasonal decorations to finish the cakes.
How to Make Caramel Chocolate Mini Bundt Cakes
This recipe starts with a straightforward dark chocolate cake batter. You can use this batter, another favorite chocolate cake recipe, or a boxed mix—prepare according to the recipe or package directions.
Preheat the oven as directed in your cake recipe or to 350°F if following the times below. Spray a mini bundt pan with nonstick cooking spray and fill each well about three-quarters full with batter.
Gently press one unwrapped chocolate-covered caramel bite into the center of each filled well. Any small chocolate-caramel candy will work; the orientation doesn’t matter.
Bake at 350°F for about 18–20 minutes. If using the toothpick test, insert it at the edge of the cake and avoid the caramel center, which should remain molten.
Remove the pan from the oven and let the mini bundts cool in the pan for about 5 minutes, then turn them out onto a cooling rack. You should see the melted caramel in the center.
While the cakes cool, prepare the chocolate ganache to drizzle over the tops.
For an Easter or spring presentation, top each mini bundt with tiny decorations and a sprinkle of shredded coconut for color. You can also use jelly beans, mini chocolate bunnies, or small marshmallow chicks. Dye the coconut green for an edible “grass” effect.
Tips for Caramel Chocolate Mini Bundt Cakes
- Store finished cakes in the refrigerator for up to two weeks.
- They’re best served warm. Reheat a single cake on a microwave-safe plate, covered with a paper towel, for 15–20 seconds. If needed, continue in 10-second increments until warmed through.
Caramel Chocolate Mini Bundt Cakes
More Delicious Mini Cake Recipes
- Mini Chocolate Rum Cupcakes with Butter Rum Frosting
- Mini Pumpkin Cakes with Spiced Buttermilk Glaze
- Flourless Raspberry Chocolate Mini Bundt Cakes
- Mini Dark Chocolate Layer Cake with Dark Chocolate Ganache
- Mini Raspberry Cheesecakes
Recipe for Caramel Chocolate Mini Bundt Cakes
Caramel Chocolate Mini Bundt Cakes
Ingredients
For the Cake Batter:
- 2 cups granulated sugar
- 1 3/4 cups cake flour
- 3/4 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Ganache:
- 6 oz. semisweet chocolate, finely chopped
- 2 Tbsp unsalted butter
- 1/2 cup heavy cream
For Decorating:
- Shredded coconut and seasonal mini decorations
Instructions
- Preheat oven to 350°F (or follow your cake recipe). In a large bowl, whisk together sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt.
- Add the eggs, milk, applesauce and vanilla. Beat on medium speed for 2 minutes until combined.
- Stir in the boiling water and mix well; the batter will be thin.
- Spray a mini bundt pan with nonstick spray. Fill each well about 3/4 full with batter.
- Press one unwrapped chocolate-caramel bite into the center of each filled well.
- Bake at 350°F for 18–20 minutes. To test doneness, insert a toothpick at the edge of a cake and avoid the caramel center.
- Cool the cakes in the pan for about 5 minutes, then turn them out onto a cooling rack.
- While the cakes cool, make the ganache: place chopped chocolate and butter in a heatproof bowl.
- Bring the heavy cream just to a boil in a small saucepan, then immediately pour it over the chocolate and butter. Whisk until smooth and glossy.
- Drizzle the ganache over the mini bundts and top with shredded coconut and decorations as desired.