Mini Chocolate Bundt Cakes with Caramel Frosting are the perfect quick dessert for a special occasion or just because. These combine a moist chocolate cake with a decadent caramel frosting that will have you making them again and again!
Keyword: caramel frosting, mini cakes, mini chocolate bundt cakes
Servings: 6mini cakes
Author: Sue Ringsdorf
For the bundt cakes:
1/2cupunsalted butter- melted and slightly cooled
1 cupall-purpose flour
1/4cupunsweetened cocoa powder
For the frosting:
Preheat oven to 350 degrees. Prepare a bundlette pan with baking spray.
In a mixing bowl, combine the dry ingredients - the flour, cocoa powder, brown sugar, salt, baking soda, baking powder, and cinnamon. Set aside.
In another mixing bowl, combine the melted and slightly cooled butter, the egg, buttermilk, and vanilla. Pour into the dry ingredients, and stir until just combined. Add the hot water and stir gently.
Spoon the cake batter into the prepared pan. Bake for 15 minutes, or until toothpick, when inserted, is just clean. Remove cakes to a cooling rack.
Make frosting. In a small saucepan, melt butter over medium heat. Add brown sugar and stir for about 30 seconds, or until well combined. Add milk, and turn up heat slightly to reach a bowl. Remove from heat, and stir in powdered sugar.
When cakes are cool, drizzle the frosting over the cakes, allowing it to seep down the sides of the cakes.
Store bundt cakes on the counter, covered, for up to three days. Best served the same day as baking!