In a medium mixing bowl, prepare the chocolate cake mix according to the package instructions. Usually, this involves adding eggs, oil, and water. Mix until smooth and set aside.

In your cupcake tin, drizzle 1-2 tablespoons of dulce de leche into the bottom of each mold. This will act as our base and infuse the dessert with rich, caramel notes.

In a blender, combine the sweetened condensed milk, whole milk, eggs, vanilla essence, and ground cinnamon. Blend until silky smooth.

Pour the prepared chocolate cake mixture evenly over the caramel in each cupcake mold. Next, carefully pour the flan mixture on top of the chocolate layer. The two should remain distinct layers.

Preheat your oven to 350°F (175°C). Place the cupcake tin in a larger baking dish and fill the dish with water until it reaches halfway up the side of the cupcake tin. Bake in the water bath for about 35-40 minutes or until a skewer inserted into the center comes out clean.

Allow the mini flans to cool to room temperature before refrigerating for at least two hours. Once thoroughly chilled, carefully flip each mold onto a plate to serve.