Easy Mini Chocolate Fudge Cakes
Chocolate mini cakes are made in mini Bundt pans so they’re ideal for parties and showers. These individual cakes start with a box mix so they’re easy to make, moist and delicious.
Mini Party Dessert Cakes
Add these mini desserts to a birthday celebration, a baby shower or bridal shower, or a ladies luncheon.
This recipe starts with a boxed cake mix and gets additional flavor from Caramel Macchiato coffee creamer. You can make them in mini bundt pans like I did here, or use regular size muffin tins.
The individual serving size makes it great for dessert tables or plated at a dinner party.
I know there are die-hard bakers out there who only bake from scratch but as a busy woman, the convenience of starting with a boxed cake mix can’t be beat. Especially when you’re hosting a party and have other menu items to prepare. I usually save the cooking from scratch for holidays or special occasions.
Of course you can always make a full size cake with this recipe. I actually used half the batter to make 12 mini dessert cakes and the other half to make a small cake that can serve 2 or 4 people. Perfect for date night or a Valentine’s day dinner.
Easy Chocolate Fudge Cakes
This recipe is so simple and you can make it ahead for easy hosting and party prep.
- Chocolate Cake Mix. Use Chocolate-Fudge or Devils Food Chocolate Cake Mix
- Flavored Coffee Creamer. I used International Delight Caramel Macchiato creamer, but you can use your favorite brand and experiment with flavors.
- Vegetable oil & Eggs.
Mix the ingredients together using a hand mixer.
Pour batter into 24 mini bundt pans or regular size muffin tins, that have been sprayed well with non stick spray and lightly coated with cocoa powder or some of the cake mix. Bake as directed.
Glaze & Topping
- Powdered Sugar. Also called confectioner’s sugar.
- Coffee Creamer. The same as used in the cake.
- Caramel Sauce. You can pick up caramel ice cream topping for this.
- Toffee bits. Don’t skip these for topping. They add great crunch and flavor to the cakes.
Mix the sugar and creamer together until smooth and pour over cakes that have been COMPLETELY COOLED.
Top with a light drizzle of caramel sauce and sprinkle with toffee bits.
PARTY TIP: Top the cakes with edible flowers which can be removed before eating. They add a special touch for party presentation.
Tips & Variation
Make a smaller cake-for-two by pouring half the batter into a small baking flute or 6-inch cake pan. Bake the small cake for about 30 minutes or until a toothpick inserted into the middle comes out clean. Cook remaining batter in 12 mini Bundt pans or cupcake pan as directed in the recipe card.
More Chocolate Recipes
You can never have enough chocolate, am I right! Here are some more party-perfect recipes to try.
- For ooey gooey chocolaty goodness check out my slow cooker brownie topped with vanilla ice cream.
- You can’t go wrong with my outrageous fudge brownie recipe.
- This quick & easy chocolate trifle is prepared in under 30 minutes, and it feeds a crowd.
- My easy chocolate chess pie is a southern favorite and always finds a place on our dessert table.
- If you don’t feel like cooking, you can always put together a chocolate charcuterie board. So on trend!
Fudgy chocolate mini cakes turn out incredibly moist and get rave reviews. The combination of the glaze and a light drizzle of caramel sauce adds just enough “extra” sweetness, and the toffee bits give a wonderful crunch for those who like the added texture.
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Chocolate Mini Cakes
Individual fudgy mini cakes drizzled with powdered sugar glaze and caramel are perfect for dessert tables and showers. Start with a box mix and dress it up with delicious flavors.
Ingredients
- 1 box (16.5 ounce) Chocolate Fudge or Devils Food Chocolate Cake Mix
- 1 1/3 cup International Delight Caramel Macchiato creamer
- 1/2 cup vegetable oil
- 3 eggs
Glaze
- 1 cup powdered sugar
- 3-4 Tablespoons International Delight Caramel Macchiato creamer
- Caramel sauce (ice cream topping) – about 2 Tablespoons
- Toffee bits if desired
Instructions
- Mix ingredients with a mixer on low for 30 seconds. Increase speed to medium and mix for 2 minutes.
- Pour batter into 24 mini bundt pans, that have been sprayed well with non stick spray and lightly coated with cocoa powder or some of the cake mix.
- Bake at 350 for 18 to 20 minutes, or until cakes are done {toothpick inserted into the middle comes out clean}.
- Mix powdered sugar and ID creamer together until smooth. Pour over cakes that have been COMPLETELY COOLED.
- Drizzle caramel sauce over cake, lightly, and sprinkle with toffee bits.
