Caramel Mocha Blossoms

If your sweet tooth loves a little caffeine, then these are definitely for you!!

Warm chocolate espresso blossoms, covered in a rich, salted caramel glaze. They are the perfect blend of bakery and coffee shop, and you’re going to love them.

Caramel Mocha Blossoms 

For the cakes:

1- 18-1/2 oz- chocolate cake mix(*see note)

1- 3-1/2oz- instant chocolate pudding mix 

4 large eggs

3/4- cup vegetable oil 

2 TBSP milk

1 TBSP espresso powder

1 tsp vanilla extract 

For the glaze:

4 TBSP butter, at room temp 

1/2 cup brown sugar 

3 TBSP heavy cream 

2 tsp salted caramel baker’s syrup

1 tsp flakey sea salt 

1/2 cup powdered sugar, to thicken as needed 

Preheat oven to 350. Spray mini-muffin pan with non-stick spray.  Combine cake mix, pudding mix, eggs, oil, milk, espresso powder and vanilla in a large bowl and mix well with an electric mixer until smooth, about 2 minutes.  Using a small scoop or tablespoon, fill each muffin tin about 1/2 full. Bake 12-14 minutes or until golden. Let cool a few minutes in the pan, then remove to a cooling rack to cool completely.  To make the glaze: in a medium saucepan over medium heat, melt the butter and brown sugar together and stir until smooth.  Add the heavy cream and gently simmer for 1 minute.  Remove from heat and stir in baker’s syrup and salt.  Whisk on the powdered sugar gradually until it reaches desired thickness, you may not need all of it.  Once its drizzle consistency, drizzle some glaze over each blossom.  Let the glaze set about 30 minutes, then serve and enjoy.  Store in airtight containers. 

*The cake mix I used today was 15.25 oz.  The make the recipe accurate, I bought a 2nd mix, and weighed out the 3.25oz needed to make the 18-1/2 oz.