Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly.
Grease your mini cake pans or muffin tins with a little vegetable oil or non-stick spray.
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.
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Stir until smooth.
Add the wet ingredients to the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
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.
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.
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.
Drizzle the hot caramel sauce over the cakes while they are still warm, allowing it to seep into the holes.
Allow the cakes to cool completely, then top each one with a dollop of whipped cream and sprinkle with Heath candy bar bits.
