Sweet little cakes, filled with gooey chocolate and caramel, these Milky Way Simply Caramel Chocolate Mini Bundt Cakes are a favorite!
Why We Love This Recipe
- you’ll definitely get your chocolate fix
- a fluffy chocolate cake filled with melted chocolate and caramel
- easy as can be, simply using a popular chocolate
- Great anytime a year and you can change the tops to reflect the season or holiday!
Ingredients for Caramel Chocolate Mini Bundt Cakes
granulated sugar – surely doesn’t matter about brand, or generic.
cake flour – so we strongly recommend making this recipe with cake flour, however if you don’t have any, there is a substitution, and this is the best resource for figuring it all out. This is our favorite cake flour.
dark cocoa powder – you can substitute regular cocoa baking powder for this, but the richness of the dark cocoa powder does bring out more flavor.
baking powder – I’m often asked if this is necessary and in this recipe for texture, it definitely is. We use this one.
baking soda – Another definite. Use this one for the same results.
eggs – for this recipe we used large eggs.
milk – we prefer whole milk, but honestly any milk should work fine in this.
applesauce – we definitely recommend using an unsweetened applesauce, this is our go-to
vanilla extract – we love this one, but any vanilla extract will do
semisweet chocolate – any semi sweet chocolate will be fine, however the higher the quality the better it makes this recipe or any chocolate recipe. We prefer Ghirardelli but you can use whatever you find.
unsalted butter – if you use salted butter, you can eliminate the extra salt in the recipe
heavy cream – don’t try to skimp and use half and half here. The heavy cream really creates the texture in the ganache.
decorations – mini chocolate covered caramel bites, for the center, shredded coconut, cake toppers, decorations, sprinkles, etc.
Making these Caramel Chocolate Mini Bundt Cakes
Brie mixed up the cake batter so we could get this party started. We used this Basic Dark Chocolate Cake Recipe, because it’s our favorite and is often the base of many of our chocolate cake recipes.
However, you don’t have to use it, you can instead use another cake recipe, or a regular chocolate cake mix from the store and do it that way instead. It’s all up to you.
You just need to prepare the batter as directed on the box or in the recipe you are using.
After that, spray your pans with cooking spray. Fill each well with your prepared cake batter about 3/4 full.
You may not need to go as crazy as the teen did with the cooking spray but we were determined that they came out easily. haha
Next is the fun part. Gently push one Chocolate Caramel into the center of each well filled with batter.
When we first created this recipe, we used Milky Way Simply Caramel Bites, but they are getting harder to find. You can select any chocolate covered mini candy.
It really doesn’t matter which way you stick them in there, right side up, upside down… it’s all the same.
Pop them in the oven and bake as directed in the recipe you are using, or as the box of cake mix suggests.
For these, we baked them at 350 degrees for about 18-20 minutes. If you choose to use the toothpick method to test for doneness, try to keep the toothpick away from the caramel center and do an outer edge instead.
Allow to cool for about 5 minutes in the pan after removing from oven and then turn them out on a cooling rack.
You can see the melted caramel right in the center. This excited us to no end. Our mouths were watering immediately.
Now it’s up to you what you choose to do with them. We drizzled the tops of these little bundts with this Chocolate Ganache Recipe.
With Easter right around the corner, we decided to top them with these adorable chicks in eggs and then sprinkle a little coconut on each one for a little additional color.
Didn’t they turn out SO cute? You could totally top these with jelly beans, mini chocolate bunnies or even little marshmallow chicks.
Or dye your coconut green and you have some easter grass for the tops.
These will definitely be on our table this Easter. Well, not this batch since they won’t last that long as everyone is gobbling them up, which brings me to some advice.
Tips for Caramel Chocolate Mini Bundt Cakes
These can be stored in the refrigerator for up to 2 weeks.
They are best warm, so remove one, place on a microwave safe plate, cover with a paper towel, and heat for 15-20 seconds.
If you need more time, do it in increments of 10 seconds until desired temperature.
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
For the Cake Batter:
- 2 c. sugar
- 1 ¾ c. cake flour
- ¾ c. dark cocoa powder
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 c. milk
- ½ c. applesauce
- 1 ½ tsp. vanilla extract
- 1 c. boiling water
For the Chocolate Ganache:
- 6 oz. semisweet chocolate finely chopped
- 2 Tbsp. unsalted butter
- ½ cup heavy cream
- shredded coconut easter decorations or mini cake toppers
- For the Cake Batter:In a large bowl, mix the sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt.
- Add the eggs, milk, applesauce and almond extract; beat on medium for 2 minutes.
- Next, stir in the boiling water and mix well.
- Fill the mini bundt cake pan with chocolate cake batter in each well about ¾ full.
- Add a Milk Way Simply Caramel Unwrapped Bite into the center of each filled well.
- Bake at 350 degrees for 18-20 minutes. To test for doneness, insert a toothpick into the side of the cake (avoid the caramel center, because that should be liquidy)
- Allow to cool for about 5 minutes in the pan after being removed from oven.
- While they are cooling, prepare the Chocolate Ganache. (directions below)
- Turn out the mini bundt cakes onto a cooling rack after 5 minutes.
- For the Chocolate Ganache:In a heatproof bowl, combine the chocolate and butter.
- In a small saucepan over medium-high heat, bring the cream just to a boil.
- Immediately pour the cream over the chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.
- Drizzle the Chocolate Ganache over the chocolate bundt cakes.
- Top with some shredded coconut and Easter decorations for a cute, Easter themed mini bundt cake.