Dark Chocolate Salted Caramel Cups

These dark chocolate salted caramel cups are the perfect little creamy, salty, one-bite treat! You’re going to want to make this caramel cup candy over and over again for holidays, parties, or any occasion!

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Put on your comfy pants because you’re about to tuck into a bag full of these dark chocolate salted caramel cups.

Dark chocolate salted caramel cups are everything you want in a dessert. The chocolate is rich with a salty sprinkle on top. The homemade caramel is creamy, buttery, and sweet with its own hint of salt. The whole thing is one little poppable bite that makes it easy to go back for more.

This recipe makes a lot of caramel cups, but they are so tiny that I think you’ll be alright. Keep them in the freezer so you always have a two-bite dessert on hand when the craving hits, or a quick treat to bring to potlucks and parties (they always get rave reviews!).

Ingredients

• Granulated sugar
• Water
• Butter
• Heavy Cream
• Salt
• Dark chocolate

How to make dark chocolate salted caramel cups

1. In a heavy bottomed 3 quart saucepan, heat sugar and water over medium high heat, whisking constantly until the sugar dissolves.
2. Once the mixture reaches a boil, stop whisking and allow to boil until it reaches a dark amber color, swirling the pan occasionally.
3. Once the mixture is the color of an old penny, add the butter and whisk until it is completely melted.
4. Remove from the heat, wait 3 seconds, and slowly whisk in the heavy cream. The mixture will bubble vigorously and begin to smooth out. Whisk until the mixture is completely smooth.
5. Whisk in the salt. Allow the caramel to cool for a bit in the pan before transferring to a glass jar or other heat-proof container and placing in the refrigerator to cool completely.
6. Line four mini muffin pans with paper liners (or work in batches if you don’t have enough pans). Set aside.
7. Place two thirds of the chopped chocolate in a double boiler or glass bowl over a simmering pot of water. Allow to melt completely, stirring occasionally.
8. Once completely melted, remove the bowl from the heat and add in the remaining chocolate, stirring until it is also completely melted and smooth.
9. Spoon half the chocolate into the paper liners, being sure not to fill each one more than halfway, and using the spoon to bring the chocolate up the sides a bit. Place the chocolate liners in the freezer for a few minutes until firm.
10. Spoon a bit of cooled caramel into each cup, then top with the remaining chocolate.
11. Sprinkle each chocolate with a little coarse salt and allow to set at room temperature, or place in the freezer for a few minutes before transferring the chocolates to a freezer safe bag. Store chocolates in the refrigerator or freezer until ready to enjoy.

Top tips

How to get melted chocolate into the tins

Getting the chocolate into the paper liners in the muffin tins is the messiest part of this recipe. I usually use a small spoon to carefully add the chocolate to the tin, spreading it up the sides a bit. You could also use a small glass measuring cup to pour the chocolate in.

How to make caramel without a candy thermometer

This is the easiest caramel recipe because you don’t even need a candy thermometer. It’s very important not to stir the sugar mixture once it starts boiling, just swirl the pan every now and then, otherwise it will crystalize. Other than that, just wait for it to turn the color of an old, delicious penny and you’re ready to move on!

Ways to use caramel

If you’re not in the mood for chocolate or only want to make half as many caramel cups as the recipe calls for, use the extra caramel in one of these delicious ways:

• Drizzle on top of brownies
• Enjoy over ice cream
• Spread on cut out cookies in place of frosting
• Eat with apple slices
• Pour over the top of baked brie
• Use for topping cheesecake
• Eat with a spoon

How to store

Store your caramel cups in an airtight container in the refrigerator or freezer. They will keep refrigerated for up to 3 weeks or frozen for up to 3 months.

Tips for customizing caramel cups

• Use store bought or date caramel in place of the homemade caramel
• Flavor the chocolate with cinnamon or cardamom to taste
• Make these in a regular sized muffin tin (these will be messy!)
• Add chopped pecans to the caramel

FAQ

More chocolate recipes

• Almond Butter Cups
• Pumpkin Seed Butter Cups
• Pretzel Cookie Dough Truffles
• Chocolate Honey Bombs
• Sweet Potato Brownies
• Dark Chocolate Brownies
• Vegan Single Serving Brownie
• Double Chocolate Chip Cookie Dough
• Vegan Mug Brownie
• Single Serve Vegan Chocolate Brownie Cookie
• Whole Wheat Chocolate Fudge Cookies
• Edible Brownie Batter

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Dark Chocolate Salted Caramel Cups

These Dark Chocolate Salted Caramel Cups are the perfect little bite for a sweet dessert! They use a simple homemade caramel that's soft, salty, and sweet. It's the perfect match for dark chocolate, topped with even more salt!

5 from 2 votes

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Prep Time: 35 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 96

Calories: 91kcal

Author: Lindsay Moe

Ingredients

• ▢ 3 cups granulated sugar
• ▢ ¾ cup water
• ▢ 12 tablespoons butter
• ▢ 1 ½ cups heavy cream
• ▢ ¾ teaspoon coarse kosher salt
• ▢ 24 ounces dark chocolate, I used 70%, roughly chopped
• ▢ Fleur de sel, or your favorite coarse salt

Instructions

• In a heavy bottomed 3 quart saucepan, heat sugar and water over medium high heat, whisking constantly until the sugar dissolves.
• Once the mixture reaches a boil, stop whisking and allow to boil until it reaches a dark amber color, swirling the pan occasionally.
• Once the mixture is the color of an old penny, add the butter and whisk until it is completely melted.
• Remove from the heat, wait 3 seconds, and slowly whisk in the heavy cream. The mixture will bubble vigorously and begin to smooth out. Whisk until the mixture is completely smooth.
• Whisk in the salt. Allow the caramel to cool for a bit in the pan before transferring to a glass jar or other heat-proof container and placing in the refrigerator to cool completely.
• Line four mini muffin pans with paper liners (or work in batches if you don’t have enough pans). Set aside.
• Place two thirds of the chopped chocolate in a double boiler or glass bowl over a simmering pot of water. Allow to melt completely, stirring occasionally.
• Once completely melted, remove the bowl from the heat and add in the remaining chocolate, stirring until it is also completely melted and smooth.
• Spoon half the chocolate into the paper liners, being sure not to fill each one more than halfway, and using the spoon to bring the chocolate up the sides a bit. Place the chocolate liners in the freezer for a few minutes until firm.
• Spoon a bit of cooled caramel into each cup, then top with the remaining chocolate.
• Sprinkle each chocolate with a little coarse salt and allow to set at room temperature, or place in the freezer for a few minutes before transferring the chocolates to a freezer safe bag. Store chocolates in the refrigerator or freezer until ready to enjoy.

Nutrition

Calories: 91kcal | Carbohydrates: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 53mg | Sugar: 7g | Vitamin A: 100IU | Calcium: 8mg | Iron: 0.8mg

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