Chocolate Cream Mini Cakes with Caramel Drizzle

1.Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2.In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3.In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

4.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6.Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7.Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8.While the cakes are cooling, prepare the chocolate cream filling. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the dark chocolate chips, stirring until smooth and glossy. Let it cool slightly.

9.Once the cakes are completely cool, use a small knife to cut a small circle out of the top of each cake, about 1 inch deep. Remove the cut-out piece and fill the cavity with the chocolate cream filling. Replace the top piece of cake.

10.Drizzle each filled cake with caramel sauce and dust with powdered sugar before serving.