These mini chocolate caramel cups are perfect with my homemade caramel sauce.  You’ll be surprised how easy it is to make chocolate cups.

Stacked chocolate caramel cups

I love caramel a lot.  I’ve recently made my homemade caramel sauce and decide to share my mini caramel chocolate cups recipe.

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 scrumptious but very easy to make.

Half of a chocolate caramel cup with sea salt on top.

I like using my brown cupcake liners when making these caramel cups as they look nice when serving.  But I  use white cupcake liners for this post to make the steps clear for you. Caramel chocolate cup with sea salt on a white cupcake liner.

I use semi-sweet chocolate which balances the sweetness of the caramel.   You can sprinkle sea salt if you like, or serve it plain.

Chocolate caramel cups with sea salt and plain chocolate caramel cups on a wooden board.

First I make my homemade caramel sauce and set aside to cool.  If you like you can use the wet method.

Then I start to make my chocolate cups.

How to Make Chocolate Cups

I melt chocolate over bain-marie.  First I  place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Then I stir often. After the chocolate melts, I set aside for 5 minutes.

Chopped chocolate over bain marie in the first picture, melted chocolate over bain marie in the second picture.

Then 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 and I also swirl the cups. 

Chocolate in a cupcake liner in the first picture, cupcake liner is covered with chocolate using spoon.

Then I put them in the refrigerator for 15 minutes or until the chocolate sets.

Chocolate cup before set in the first picture, chocolate cup after set in the second picture.

How to Make Caramel Chocolate Cups

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. 

Pouring caramel sauce into the chocolate cup in the first picture, caramel in a chocolate cup in the second picture, spreading chocolate over caramel with a spoon in the third picture.

I sprinkle sea salt on some of the chocolate cups and I leave some plain for those who may not prefer salt. I let them set for 20-25 minutes.

Caramel Chocolate Cup with sea salt on top

Finally, I gently remove the papers before eating.  

Caramel is dripping from a chocolate cup

Enjoy your chocolate cups with caramel!

Mini Chocolate Cup cut in half on a wooden board.

 

Mini Chocolate Caramel Cups
Prep Time
26 mins
Cooling
40 mins
Total Time
26 mins
 

You'll love these delicious and easy to make chocolate caramel cups with 3 ingredients.  

Course: Candy
Keyword: caramel cups, how to make chocolate cups, caramel candy
Servings: 16 mini cups
Calories: 158 kcal
Author: Pastry and Beyond
Ingredients
  • 1 recipe homemade caramel sauce*
Chocolate Cups
  • 280 g (10 oz) semi-sweet chocolate, chopped
  • sea salt, optional
Instructions
  1. Homemade Caramel Sauce: Make the homemade caramel recipe using either dry method or wet method.*

  2. 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. Set aside for 5 minutes.

  3. 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. Keep in the fridge for 15 minutes or until the chocolate sets. Remove the cups from the fridge. Fill each cup with 1,5 teaspoons of caramel sauce. Cover the top of the caramel sauce with 1 teaspoon of melted chocolate and use the back of a spoon to spread the chocolate easily. Keep in the fridge for almost 25 minutes or until set. If you prefer, you can sprinkle sea salt on top. Gently remove the cupcake papers before eating.
Recipe Notes

*You can click here to make the dry caramel sauce recipe with step by step pictures or here for the wet method. You'll need less than 1 recipe, 200g caramel sauce.

 

The calorie information above is an estimate that is provided by an online nutrition calculator.

Update Notes: I originally shared this recipe on January 6, 2017. Today I republish with new photos.
 

 

 

Mini Chocolate Caramel Cups
Mini Chocolate Caramel Cups

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