These I decorated with a sweet (candy) called Dumle, which is very popular here in Sweden. They are chewy toffee covered in chocolate, which went really well with the caramel – use anything you like to decorate yours.
So simple to make, just throw everything together in a food processor. The ingredients below made nine mini cakes – if you don’t have bundt moulds, I think they would work just as good in cupcake cases.
Chocolate Mini Bundts with a Caramel Cream Cheese Frosting
Caramel to fill the bundt holes (around 1 teaspoon each)
Soft toffee chocolates (optional)
~ Pre-heat the oven to 175°C. Prepare mini bundt moulds/cake cases.
~ In a food processor, mix all the dry ingredients together.
~ Beat in the egg followed by the Greek yoghurt. Mix the instant coffee with the milk and stir until dissolved, then also add to the mixture.
~ Work until everything is well combined then pour into the bundt moulds. Bake for around 20 minutes, then remove from the oven and allow to cool for around 20 minutes before removing from the moulds. Leave to cool completely.
~ For the frosting: beat the cream cheese and butter together then add the caramel. Add just enough icing sugar until a very thick, spreadable consistency is achieved.
~ Drop around one teaspoon of caramel into the hole of each cake and then slather on the frosting. Stick a chocolate caramel in the frosting, and finely chop a couple of caramels and sprinkle over for decoration. Enjoy!