These mini chocolate caramel cups are perfect with my homemade caramel sauce. You’ll be surprised how easy it is to make chocolate cups.
I love caramel a lot. I’ve recently made my homemade caramel sauce but I didn’t want to finish all eating with a spoon. I wanted to present the rest of my caramel sauce in chocolate cups in a chic way. So, today’s post is about mini chocolate caramel cups. These cups look so good besides their taste. I love the color combination. You eat my silky, smooth homemade caramel sauce-which I make with only 2 ingredients-in a chocolate cup. In today’s post, I use only 3 ingredients: sugar and heavy cream for my homemade caramel sauce and semi-sweet chocolate for making the cups. They look enticing but very easy to make.
I like using my brown cupcake liners because they look nice when serving. But when I began to take pictures for this post I realized that you may not see the steps properly. So I made one of them using a white cupcake liner to make it clear for you.
I use semi-sweet chocolate which balances the sweetness of the caramel. So instead of milk chocolate, I would suggest you use semi-sweet chocolate. If you want you can even sprinkle sea salt at top.
How to Make Chocolate Caramel Cups with Step by Step Pictures
First I make my homemade caramel sauce and set aside to cool. Later, I start to make my chocolate cups. I put 2 teaspoons of melted chocolate into the cupcake papers. I use back of my spoon and take some of the melted chocolate from the bottom to cover the sides of the paper, also I swirl the cups. Then I put them in the refrigerator for 15 minutes or until the chocolate sets.
When the chocolate sets, I add 1 and 1/2 teaspoons of homemade caramel sauce. The caramel sauce shouldn’t be liquid, should be slightly thickened. After adding the caramel sauce, I cover the top with melted chocolate. Then I let it set for 20-25 minutes.
Finally, I gently remove the papers just before eating. Enjoy your cups!
You'll love these delicious and easy to make chocolate cups with smooth caramel sauce.
- 100 g (1/2 cup minus 1 tablespoon) heavy cream
- 100 g (1/2 cup)granulated sugar
- 360 g (12 oz) semi-sweet chocolate, chopped
- sea salt, optional
Homemade Caramel Sauce: Put the sugar in a medium pan over medium-low heat. Don’t stir but swirl the pan so the sugar can melt evenly. If you see some parts are liquid, and some parts are still not melted, put the melted sugar on top of unmelted sugar using a heat proof long spatula. This will help melted part not to burn but unmelted part to melt. You should do this process gently so that the sugar will not touch your skin. Don’t stir. Swirl the pan. If there are unmelted pieces, start stirring, they will melt shortly. When the sugar completely melts and turns to amber color, immediately remove the sugar from the heat. Don’t over cook the sugar, otherwise it will have a bitter taste. Slowly add the heavy cream and start stirring. At this stage the heavy cream will make the sugar bubble so be careful not to burn yourself. Take the caramel to the low heat and whisk it continuously so there won’t be any crystallization. Keep stirring until it is smooth and there are no lumps. It may take time to smooth the lumps but at the end they all go and you have a smooth sauce. (If you are not sure about the lumps, strain the caramel sauce to make sure there are no lumps). Let the caramel cool slightly and set aside. Alternatively you can use my homemade caramel sauce wet method (you only need half of the recipe).
Melt the chocolate over bain-marie: Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often. Let it sit for 5 minutes.
Take out 16 small cupcake liners and fill each of them with two teaspoons of melted chocolate. Use back of your spoon and take some of the melted chocolate from the bottom to cover the sides of the paper. Also you can swirl the cups to cover the sides. Be sure you cover them well so the caramel stays inside the cup. Take them to the refrigerator for 15 minutes or until the chocolate sets. Remove the cups from the refrigerator. Fill each cup with 1,5 teaspoons of caramel sauce. Cover the top of the caramel sauce with 1 teaspoon of melted chocolate and let it set in the refrigerator for almost 25 minutes or until set. If you prefer, you can sprinkle sea salt on top. Gently remove the cupcake papers just before eating.