Mini Caramel Chocolate Cake Bites
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It wasn’t until I was way into adulthood that I discovered the magic that is a Texas sheet cake. If you have never tried it, it is truly amazing. I first shared these mini caramel chocolate cake bites as a contributor to Rachael’s blog. These mini caramel chocolate cake bites are so amazing so I just had to share them with you here.
Since these little cake bites are inspired by Texas sheet cake, they are 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 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!
Ingredients for Mini Caramel Chocolate Cake Bites:
1 cup butter
1 cup water
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
Salted caramel sauce
Frosting:
1/2 cup butter
1/4 cup unsweetened dark cocoa
1/4 cup milk
4 cups powdered sugar
1 tsp vanilla extract
Let’s Make It:
1. Preheat oven to 350 degrees. Lightly spray a mini muffin pan with nonstick cooking spray. Set aside.
2. 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.
3. 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.
4. 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.
5. Bake in preheated oven for 10 minutes or until toothpick inserted into the center comes out clean.
6. 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.
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
- 1 cup butter
- 1 cup water
- 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
- Salted caramel sauce
- 1/2 cup butter
- 1/4 cup unsweetened dark cocoa
- 1/4 cup milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 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.
Now that is some ooey gooey decadence! Thanks for linking up at What’s for Dinner
Bite size cake treats should be a good idea in theory because I should eat less of them, but these look so good that might not happen. Thanks for sharing on Creative K Kids Tasty Tuesdays.
Ohhh, these look yummy and tiny desserts just seem fancier! Thanks for sharing at the Family Joy Linkup!
I want you to know I am totally fighting the urge to lick the computer screen right no, haha. I’ve pinned these for later. I knew my diet wouldn’t last. Haha. Thanks for sharing!
Hi Shannah, and yes, I DID fall in love, lol! Pinning and Thanks for sharing with us at Throwback Thursday!
Mollie
These look AMAZING! Thank you so much for sharing at #HomeMattersParty this week.
Thanks for sharing at the #InspirationSpotlight party. Shared See you again soon.