If you’ve ever craved that dreamy blend of silky flan and rich chocolate cake, you’re not alone. This easy mini chocoflan recipe is the perfect way to bring a touch of Mexican sweetness into your kitchen—without the fuss. well we dive into how to get those flawless layers, bake without cracks, and serve up something truly unforgettable. Whether you’re a beginner or baking with kids, this guide breaks it down step by step. Let’s make magic—one mini flan at a time.
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Easy Mini Chocoflan Recipe That Works Every Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (includes chill time)
- Yield: 12 mini chocoflans 1x
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Description
This easy mini chocoflan recipe features creamy flan, rich chocolate cake, and caramel in perfect, individual servings—just like abuela used to make.
Ingredients
For the flan layer:
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs
1/4 cup whipped cream cheese
1 tbsp Mexican vanilla blend
For the cake layer:
1 box triple chocolate fudge cake mix
Ingredients listed on box (eggs, oil, water)
For the caramel:
1/2 cup cajeta or caramel sauce
Instructions
1. Preheat oven to 350°F and grease a 12-well muffin tin.
2. Blend flan ingredients until smooth.
3. Prepare cake batter according to box instructions.
4. Add 1/2 tbsp cajeta to each muffin cup.
5. Pour flan mixture evenly across all cups.
6. Gently spoon cake batter over flan.
7. Place muffin tin in a large roasting pan and fill halfway with hot water.
8. Cover loosely with foil and bake for 40–45 minutes.
9. Cool to room temp, then refrigerate 4+ hours or overnight.
10. To unmold, run a knife around edges and flip onto a plate.
Notes
Don’t skip the water bath—it ensures smooth, crack-free flan.
Letting them chill overnight improves flavor and helps with unmolding.
Nutrition
- Serving Size: 1 mini chocoflan
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Why Mini Chocoflans recipe Are a Busy Mom’s Best Friend
Let’s face it—making a full flan cake can feel like an epic project. But mini chocoflans? They’re quick, portion-perfect, and easy to serve. Plus, they’re made in muffin tins, which means less cleanup and faster cooling. That makes them ideal for school events, potlucks, or just an ordinary weekday that deserves something special.
You don’t need to be a pro baker to get this right. With a good cake mix, a blender, and a water bath, you’ll pull off the kind of dessert that makes people think you spent hours in the kitchen. This easy mini chocoflan recipe has become one of the most-requested treats on my blog and pairs perfectly with our mini tres leches cupcakes or authentic Mexican flan.
Ingredients You Will Need for Foolproof Mini Chocoflan Recipe
Mini Chocoflan Ingredients & Pan Choices
Mini chocoflan looks impressive, but it’s surprisingly easy to make using simple ingredients and kitchen basics you probably already have on hand. The magic behind those beautiful layered results is all in the prep—and a little bit of patience. Here’s what you’ll need:
For the caramel
60 g water (2.1 oz.)
150 g white granulated sugar (5.3 oz.)
For the flan
2 large eggs, at room temperature (about 100 g/3.5 oz.)
200 g sweetened condensed milk (7.1 oz.)
180 g whole milk, at room temperature (6.3 oz.)
1/3 teaspoon vanilla extract, optional
For the chocolate cake
60 g all-purpose flour (2.1 oz.)
20 g natural, unsweetened cocoa powder (0.7 oz.)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1 large egg, at room temperature (50 g/1.8 oz.)
60 g buttermilk, at room temperature (2.1 oz.)
20 g neutral vegetable oil (0.7 oz.)
zest of half an orange (small), optional
90 g white granulated sugar (3.2 oz.)
This setup is very similar to what we use in our Easy Margarita Tres Leches Cake, perfect for busy home bakers who still want that wow factor.
Step-by-Step: How to Make Easy Mini Chocoflan Recipe
Preheat oven to 180°C (356°F, conventional) with a rack in the middle. Place an edge-less tray or grill on the rack for easier ramekin removal later.
Prepare the Water Bath
Select a baking pan just large enough to hold six 6-ounce (3/4 cup/177 ml) ramekins without them touching; avoid overly large pans to prevent excessive weight when filled. Line the bottom with a kitchen towel to protect the chocoflans from bottom heat and prevent the ramekins from sliding. Set aside.
Making Wet Caramel
Pour water into a medium saucepan, then slowly add sugar to the center. Gently tap the saucepan to spread the sugar, ensuring it’s covered by water. Do not splatter sugar onto the sides of the pan or stir, as this can introduce impurities. Bring to a boil over medium-high heat (e.g., setting 6 of 9), swirling occasionally to dissolve the sugar (about 5 minutes). Once boiling, cover the saucepan for 2 minutes; the trapped steam will condense and wash down any stray sugar crystals from the sides. (A wet pastry brush can also be used if needed.)
Remove the lid and continue heating until the sugar caramelizes to a medium amber color. Note that longer cooking yields a deeper, more bitter flavor. Tip: As the color begins to change, lower the heat to medium-low for better control, as caramel can quickly turn from sweet to bitter or even burnt.
Immediately remove from heat and pour into the ramekins, coating only the bottom before it hardens. Caution: Caramel is extremely hot and will heat the ramekins rapidly; handle with extreme care. Tip: Drizzle any leftover caramel onto parchment paper using a spoon to create decorations for your desserts.
Set the ramekins aside to cool while preparing the flan. Don’t be alarmed by cracking sounds as the caramel cools and hardens.
Boil water in a kettle and set aside; it should be warm, not boiling, when added to the baking pan later.
Making the Flan
In a medium bowl, whisk together the eggs, milk, condensed milk, and vanilla extract until combined. Strain the mixture through a fine-mesh sieve into a measuring cup to remove any unmixed egg bits (yields about 2 cups).
Once the caramel has cooled, grease the ramekins above the caramel layer. Evenly pour the flan mixture into the ramekins (approx. 79g/2.8 oz. per ramekin).
Carefully place the ramekins into the prepared baking pan. Fill the pan with warm water (about 38°C/100°F, or slightly warm to the touch) until it reaches halfway up the sides of the ramekins. Adjust the water temperature with room-temperature water if it’s too hot.
Bake for about 30-35 minutes, or until the custard is set but still jiggly. Begin preparing the cake batter 5-10 minutes before the flan baking concludes.
Making the Cake
In a medium bowl, use a spoon to mix together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the buttermilk, oil, egg, and orange zest. Add sugar and whisk to combine. Sift the dry ingredients over the wet in two additions, whisking just until fully combined. Avoid overmixing. The mixture will initially appear quite dry and thick, but will become smooth and runny with continued whisking.
Carefully remove the baking pan with the ramekins from the oven. Test the flan by dropping a small amount of chocolate batter onto its surface; if it sinks, bake the flan for a few more minutes and retest. If the drop sits nicely, gradually cover each flan with chocolate batter, spreading it out evenly with the back of a small spoon (approximately 47g of batter per ramekin). (Weighing the first ramekin can help estimate the quantity for others.)
Loosely cover the ramekins with parchment paper. Bake for 25-30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean.
Using kitchen tongs, remove the ramekins from the water bath and place them on a wire rack. Cool completely at room temperature (about an hour), then chill, well covered, for at least 4 hours (ideally overnight).
To Unmold: Briefly dip the bottom of the ramekin in boiling water to warm the caramel. Gently shake the ramekin side-to-side (cake side up) until you feel liquid moving. Place a small plate on top of the ramekin and carefully invert to release the chocoflan. Enjoy! If caramel remains stuck on the ramekin, re-dip it in boiling water, then drizzle the warmed caramel over the chocoflan.
How to Serve Mini Chocoflan for Maximum Delight
When it comes to presentation, mini chocoflans already do the heavy lifting. Their layered look is showstopping on its own. But a few small touches can turn this easy dessert into a true celebration.
Here’s how we serve them in my house:
- Flip each one onto a small dessert plate so the flan is on top and caramel oozes down the sides.
- Top with whipped cream, a dusting of cinnamon, or a fresh raspberry for contrast.
- For a festive flair, drizzle extra warm cajeta or dark chocolate over the top before serving.
They’re perfect at room temperature, but if you’re feeling fancy, pair them with a hot drink like café de olla or Mexican hot chocolate.
How to Store, Freeze & Flavor Mini Chocoflan Recipe
Storing: Once baked and cooled, keep your mini chocoflans in an airtight container in the fridge for up to 5 days. They actually taste better after the first day.
Freezing: Yes, you can freeze them! Wrap each individually in plastic wrap and store in a sealed freezer bag. Thaw overnight in the fridge and bring to room temp before serving.
Flavor Variations to Try:
- Coconut flan layer: Substitute 1/2 cup of evaporated milk with full-fat coconut milk for tropical flair.
- Coffee cake layer: Add 1 tbsp instant espresso to your cake mix for a mocha vibe.
- Spiced chocoflan: Add a pinch of cinnamon and cayenne to the cake batter for a subtle heat.
FAQs
1. What is the trick to separating flan and cake layers in chocoflan?
Always pour the flan layer first and the cake layer on top. During baking, they swap naturally due to density. Letting it chill before unmolding ensures a clean, defined layer.
2. Can I make mini chocoflan without a water bath?
Technically yes, but it’s not recommended. A water bath protects the delicate flan from heat spikes, giving you that smooth, crack-free texture.
3. How long do mini chocoflans last in the fridge?
Store them up to 5 days in an airtight container. They actually get creamier and more flavorful after 24 hours.
4. Can I use boxed cake mix for chocoflan?
Absolutely. It’s the time-saving secret that makes this recipe truly “easy.” Just pick a moist, rich chocolate mix for best results.
Conclusion: A Mini Dessert with Major Heart
This easy mini chocoflan recipe isn’t just dessert—it’s a piece of family tradition. Whether you’re making them for a party, a quiet weekend, or just because, these little impossible cakes deliver comfort, beauty, and sweet satisfaction. With simple ingredients and a few smart techniques, you’ll create a dessert that looks as good as it tastes—every single time