Name: Mini Chocolate Poke Cakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk (shaken); 1/2 cup vegetable oil; 2 large eggs (at room temperature); 1 teaspoon pure vanilla extract; 1 cup freshly brewed hot coffee; 1 cup quality caramel sauce; 1 cup whipped cream or whipped topping; Heath candy bar bits

There’s something incredibly delightful about bite-sized desserts that offer a burst of flavor in every mouthful. Mini Chocolate Poke Cakes are perfect for satisfying your sweet tooth without overwhelming you with a massive slice of cake. They are rich, indulgent, and can be customized to fit any occasion. The best part? This recipe is easy to make, and the result is a decadent treat that everyone will love!

Why It’s Crowd-Pleasing

Mini Chocolate Poke Cakes are ideal for gatherings, parties, or just a cozy night at home. Their individual servings mean that everyone can have their own little dessert, eliminating the need for slicing and serving. Each mini cake is soaked in a luscious coffee-infused chocolate syrup, topped with creamy whipped topping, and garnished with irresistible Heath candy bar bits. The combination of flavors and textures will have your guests coming back for seconds – and thirds!

What’s in the Bowl

To whip up these delightful Mini Chocolate Poke Cakes, gather the following ingredients:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

For the Topping:

1 cup quality caramel sauce
Whipped cream or whipped topping
Heath candy bar bits

Setup & Equipment

Before diving into the baking process, ensure you have the following equipment ready:

Mixing bowls – for combining ingredients
Measuring cups and spoons – for accurate measurements
Whisk and spatula – for mixing and folding
Mini cake pans or muffin tins – for baking the cakes
Toothpick or skewer – for poking holes in the cakes
Cooling rack – to cool the cakes before adding toppings

Build Mini Chocolate Poke Cakes Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly.

Step 2: Prepare the Pans

Grease your mini cake pans or muffin tins with a little vegetable oil or non-stick spray. This will help your cakes slide out easily once they’re baked.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Stir until smooth.

Step 5: Blend Wet and Dry Ingredients

Add the wet ingredients to the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Add Coffee

Slowly pour in the hot brewed coffee and stir gently. The batter will be thin, but that’s exactly what you want for a moist cake.

Step 7: Bake the Cakes

Pour the batter into the prepared mini cake pans, filling each about 2/3 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Poke the Cakes

Once the cakes are done, remove them from the oven and let them cool for about 10 minutes in the pans. Then, use a toothpick or skewer to poke holes all over the tops of each mini cake.

Step 9: Soak with Caramel Sauce

Drizzle the hot caramel sauce over the cakes while they are still warm, allowing it to seep into the holes. You’ll want to use a generous amount for maximum flavor!

Step 10: Chill and Top

Allow the cakes to cool completely, then top each one with a dollop of whipped cream and sprinkle with Heath candy bar bits for that extra crunch and sweetness.

Seasonal Twists

One of the fantastic aspects of Mini Chocolate Poke Cakes is their versatility. Here are some seasonal twists to keep things exciting:

Spring: Swap the caramel sauce for a strawberry sauce and top with fresh strawberries.
Summer: Use a coconut cream topping and sprinkle with toasted coconut flakes.
Fall: Add a dash of pumpkin spice to the cake batter and top with a spiced whipped cream.
Winter: Mix in peppermint extract and top with crushed candy canes for a festive touch.

Avoid These Traps

While making Mini Chocolate Poke Cakes is relatively straightforward, here are a few common pitfalls to avoid:

Overmixing the batter: This can lead to dense cakes. Mix just until combined.
Not using hot coffee: The hot coffee helps to enhance the chocolate flavor and keeps the cake moist.
Skipping the soaking step: Allowing the caramel sauce to soak in elevates the flavor and texture of the cakes.
Not cooling the cakes properly: Ensure they are cool before adding toppings to prevent melting and sogginess.

Meal Prep & Storage Notes

You can make Mini Chocolate Poke Cakes ahead of time, which makes them great for meal prepping or parties. Here are some tips for storage:

Store the cooled cakes in an airtight container in the refrigerator for up to 3 days. If you plan to top them with whipped cream, it’s best to do so just before serving to maintain their freshness and texture.

For longer storage, freeze the un-frosted cakes. Wrap them tightly in plastic wrap and foil, and they can last in the freezer for up to 3 months.
Thaw them overnight in the refrigerator before adding toppings.

Questions People Ask

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture may vary slightly. Make sure to use a blend that contains xanthan gum for better structure.

Is it necessary to use coffee in the recipe?

While coffee enhances the chocolate flavor, you can substitute it with hot water or milk if you prefer not to use coffee.

Can I make these Mini Chocolate Poke Cakes vegan?

Absolutely! Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based buttermilk by mixing non-dairy milk with lemon juice or vinegar.

What can I use instead of caramel sauce?

If you want to switch things up, you can use chocolate syrup, fudge sauce, or even a homemade fruit sauce for a different flavor profile.

In Closing

Mini Chocolate Poke Cakes are the perfect way to indulge in chocolatey goodness without the guilt of a large dessert. Their individual portions make them ideal for sharing, and the versatility of flavors means you can enjoy them year-round. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these mini cakes will not disappoint.

So, gather your ingredients, roll up your sleeves, and get ready to create a dessert that will wow your friends and family. With the combination of moist chocolate cake, rich caramel, and whipped cream, each bite is a little piece of heaven. Enjoy baking and indulging in these Mini Chocolate Poke Cakes that are sure to become a favorite in your dessert repertoire!