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Salted Caramel Molten Chocolate Mini Cakes



Hey, Everyone! I hope you had a good weekend. This weekend my parents came to visit. Don’t get me wrong, I love snuggling with my baby, but every now and then it’s good to give my arms a break – and what better non-mommy and non-daddy arms than grandparent arms! We spent some time on Olvera Street and the Griffith Park Merry-Go-Round where I snapped this treasure with my phone.


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Do you ever feel like you need to take a break from chocolate? No? Well, sometimes I do. I want to go explore other tempting flavors like pistachio and pumpkin spice and the ever-exotic vanilla. I may stray from time to time, but after I’ve tasted the flavor of the month I’m always back with my first love – chocolate.




When I get that mad craving for chocolate, salted caramel makes a great compliment. These mini cake cups are super decadent. Dark chocolate cake oozing with caramel sauce and topped with sea salt? Yes, please!




Of course, all those rich flavors will quickly overwhelm the senses. That’s why these beauties are baked in little cups – just enough to satisfy the palate. Instead of making salted caramel from scratch, I was able to find Kraft Caramel Bits. They melt easily, can be placed exactly where you want them and save you a whole caramel recipe.




Save this recipe for your next dinner party – pin the picture below!




Recipe adapted from A Cup of Jo.


Salted Caramel Molten Chocolate Mini Cake Cups

Salted Caramel Molten Chocolate Mini Cake Cups


    • 2 Tbsp butter
    • 2 Tbsp cocoa powder
    • 2/3 cup bittersweet chocolate (70% cocoa solids)
    • 1/4 cup unsalted butter
    • 3 tbsp. all purpose flour
    • 1/4 tsp. salt
    • 3 eggs
    • 1/3 cup granulated sugar
    • 1/2 cup Caramel Bits
    • 2 Tbsp sea salt


  1. Butter six, 4-oz ramekins and dust with the cocoa powder, shaking out any excess.
  2. In a small saucepan, heat the chocolate and butter together on low, stirring until just melted.
  3. Remove from the heat and stir in the flour and salt until smooth.
  4. Beat eggs and sugar in a large bowl
  5. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula.
  6. Divide the mixture between the ramekins and chill for at least 30 minutes.
  7. Preheat your oven to 350 F.
  8. Gently Push 5-6 caramel bits and a pinch of sea salt into the center of each ramekin into the cake mixture.
  9. Place the ramekins onto a small baking tray and bake for 8-10 minutes.
  10. Loosen the edges of the cakes with a knife and turn out onto individual plates.
  11. Serve immediately.

1 Comment

  1. Jolie Klassen says

    oh yum!!!! I love that pic of your parents with Saul! Such a precious moment!!!!!!!!! I might have to make those soon!

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