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–+ servings
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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 mini cakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

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.

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