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Preheat oven to 350F.
Spray a mini bundt pan with nonstick cooking spray. Set aside.
In a bowl, stir together the sugar, flour, baking powder, baking soda, salt, and eggs until well combined.
Add in the milk, vegetable oil, and vanilla, and stir well.
Stir in the boiling water until well combined. The batter will be thin.
Pour the batter into the bundt pan, filling each cavity about 3/4 full.
Bake for 20 – 24 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from the oven and allow to cool for 10 minutes, then invert onto a cooling rack to cool for 30 minutes more.
Pour 1 tbsp caramel sauce into the hole of each cake.
Place the chocolate chips in a heatproof bowl.
In a small saucepan, heat the cream over medium heat until it comes to a boil.
Pour the cream over the chocolate chips and allow stir until well mixed and glossy.
Allow to cool slightly, about 5 minutes, before drizzling over the cakes.
While there’s nothing quite like a giant, gooey chocolate cake, there’s something to be said for a scaled-down, miniature version of said. We made these for Dan’s dad’s birthday a while back, and they were a hit. Here, chocolate mini cakes are filled with sweet caramel and drenched in chocolate ganache for a rich and delicious dessert.