Imagine breaking into a warm, chocolatey mini cake, only to discover a molten center of gooey salted caramel. It’s the ultimate dessert experience — indulgent, rich, and perfectly portioned. Salted Caramel-Filled Mini Chocolate Lava Cakes are more than just a treat; they’re a celebration of flavor and texture. Ready to impress your friends, family, or even just yourself? Let’s dive into this delightful recipe.

Why You’ll Love This Recipe

Salted Caramel-Filled Mini Chocolate Lava Cakes are the perfect dessert for any occasion. Here’s why you’ll adore them:

• Elegant and Impressive: These mini cakes are as stunning to look at as they are delicious.
• Irresistible Flavors: The combination of rich chocolate and salted caramel is pure bliss.
• Customizable: Make them for a romantic dinner, a festive gathering, or just because you’re craving something sweet.

Ingredients You’ll Need

This recipe is broken down into three main components: the cake batter, the caramel filling, and the icing.

Step-by-Step Instructions

1. Prepare Your Baking Equipment

1. Preheat your oven to 325°F (163°C).
2. Butter and flour your mini bundt molds or ramekins to ensure the cakes release easily after baking.

2. Make the Caramel Filling

1. Combine the toffee bits, brown sugar, cinnamon, cocoa powder, and chopped semisweet chocolate in a small bowl.
2. Mix well and set aside. This will be the luscious filling that makes these cakes so special.

3. Prepare the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
2. In a large bowl, cream the unsalted butter and granulated sugar for about 4 minutes, until light and fluffy.
3. Beat in the egg and continue mixing for 2 minutes.
4. Add the sour cream and vanilla bean paste or extract, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Assemble the Lava Cakes

1. Add 4 tablespoons of cake batter to each prepared mold.
2. Spoon 1 tablespoon of the caramel filling into the center of each mold.
3. Top with the remaining batter, ensuring the filling is fully enclosed.

5. Bake to Perfection

1. Bake the cakes for 20-25 minutes, or until the edges are set and the tops spring back when lightly touched.
2. Let the cakes cool in the molds for 10 minutes before carefully unmolding onto a wire rack.

6. Prepare the Icings

Chocolate Icing:

1. Mix the confectioners’ sugar, cocoa powder, golden syrup, water, and vanilla extract until smooth.

Vanilla Icing:

1. Combine the confectioners’ sugar, golden syrup, water, and vanilla extract, adjusting the water for a drizzle-able consistency.

7. Decorate the Cakes

1. Drizzle the chocolate icing over the cooled cakes.
2. Follow with the vanilla icing for a striking contrast.
3. Let the icings set for at least 2 hours before serving or storing.

Tips for Success

• Room Temperature Ingredients: Ensures a smooth batter and even baking.
• Don’t Overfill: Leave space in the molds for the batter to rise without overflowing.
• Cool Completely: This prevents the cakes from breaking when unmolding.

Nutritional Information

FAQ: Everything You Need to Know

Q: Can I make these cakes ahead of time? A: Yes! Store the cakes in an airtight container at room temperature for up to 2 days. Add the icing just before serving.

Q: Can I freeze these lava cakes? A: Absolutely. Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q: How do I ensure the filling stays gooey? A: Avoid overbaking. Check the cakes early to ensure the centers remain molten.

Q: Can I use milk chocolate instead of semisweet? A: Yes, but the flavor will be sweeter and less intense.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave before serving.

Q: What can I use if I don’t have mini bundt molds? A: Ramekins or muffin tins work well as substitutes.

Your Turn to Bake!

Now that you have the recipe, it’s time to bake these Salted Caramel-Filled Mini Chocolate Lava Cakes. Gather your ingredients, follow the steps, and prepare for the oohs and aahs as your family and friends dig in. Share your creations on social media to inspire others. Happy baking!

Melany

Salted Caramel-Filled Mini Chocolate Lava Cakes: A Decadent Treat

Indulge in the ultimate dessert experience with these Salted Caramel-Filled Mini Chocolate Lava Cakes. Break into a warm, chocolatey exterior to discover a gooey salted caramel center — a perfect combination of flavors and textures for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 mini cakes

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

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For the Caramel Filling:

• 1/2 cup toffee bits
• 3 tablespoons packed brown sugar
• 1/2 teaspoon cinnamon
• 1/2 tablespoon cocoa powder
• 1/2 ounce semisweet chocolate finely chopped

For the Cake Batter:

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 1 large egg room temperature
• 1/2 cup sour cream room temperature
• 1 teaspoon vanilla bean paste or extract

For the Chocolate Icing:

• 3/4 cup confectioners’ sugar
• 2 tablespoons cocoa powder
• 1/2 tablespoon golden syrup or corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla extract

For the Vanilla Icing:

• 3/4 cup confectioners’ sugar
• 1/2 tablespoon golden syrup or corn syrup
• 1-2 tablespoons water
• 2 teaspoons vanilla extract

Method

 

Prepare Your Baking Equipment:

1. Preheat your oven to 325°F (163°C).
2. Butter and flour mini bundt molds or ramekins to ensure the cakes release easily after baking.

2. Make the Caramel Filling:

1. In a small bowl, combine toffee bits, brown sugar, cinnamon, cocoa powder, and chopped semisweet chocolate.
2. Mix well and set aside.

3. Prepare the Cake Batter:

1. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
2. In a large bowl, cream unsalted butter and granulated sugar for about 4 minutes, until light and fluffy.
3. Beat in the egg and mix for 2 minutes.
4. Add sour cream and vanilla, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Assemble the Lava Cakes:

1. Add 4 tablespoons of cake batter to each prepared mold.
2. Spoon 1 tablespoon of the caramel filling into the center of each mold.
3. Top with the remaining batter, ensuring the filling is fully enclosed.

5. Bake the Cakes:

1. Bake for 20-25 minutes, or until the edges are set and the tops spring back when lightly touched.
2. Let the cakes cool in the molds for 10 minutes before carefully unmolding onto a wire rack.

6. Prepare the Icings: Chocolate Icing:

1. Mix confectioners’ sugar, cocoa powder, golden syrup, water, and vanilla extract until smooth.

Vanilla Icing:

1. Combine confectioners’ sugar, golden syrup, water, and vanilla extract, adjusting water for a drizzle-able consistency.

7. Decorate the Cakes:

1. Drizzle the chocolate icing over the cooled cakes.
2. Follow with the vanilla icing for a striking contrast.
3. Let the icings set for at least 2 hours before serving or storing.

Tried this recipe?

Let us know how it was!