Need a sweet pick-me-up?

Yippee!  It’s Saturday!  Time for some goodness.  We’ve shared our love for chocolate but must let you in on our other favorite indulgence…coffee. Salted caramel mochas to be exact!  We had a brilliant idea to combine both into an ooey- gooey treat.  Lo and behold we spotted a wonderful recipe from Mix and Match Mama. We adapted the recipe and created Salted Caramel Mocha Mini Cakes. Let us tell you these are equal parts sweet and sinful. Give ’em try and let us know what you think.
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Salted Caramel Mocha Mini Cakes
1 box chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups of hot water
1 tablespoon instant coffee
4 eggs
1 cup caramel pieces
1 cup butter, softened
1 teaspoon vanilla
  1/2 cup caramel ice cream topping
1 teaspoon sea salt, plus a pinch more for garnishing
4 cups powdered sugar
3-4 splashes of milk
Preheat oven to 350 degrees
Grease mini loaf pan.
Start by heating the water in the microwave for two minutes. It needs to be hot.  Stir in and dissolve instant coffee.
In mixing bowl, combine cake mix, puddings, oil, coffee water and eggs with electric mixer.  Stir in caramel pieces.  Pour into prepared mini loaf pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cakes rest on counter in pan for 10 minutes.  Then, invert cakes onto wire rack to finish cooling.
To make the frosting, beat butter and vanilla with electric mixer until smooth, then beat in caramel topping and salt.  Slowly beat in powdered sugar and milk until frosting reaches desired consistency.  Frost cake and garnish with a pinch more salt and a drizzle of caramel topping.
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