Salted Caramel Chocolate Cups

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

Half of a salted chocolate caramel cup on a cutting board next to a small dish of salt and more chocolate caramel cups.

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Ingredients
How to make salted caramel chocolate cups
Top tips
FAQ
More chocolate recipes
Recipe

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

These 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 salted caramel chocolate cups

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.

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 using either a spoon or a toothpick. You could also use a small glass measuring cup or a piping bag 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
Add 6 tablespoons of bourbon at the end to make whiskey salted caramel cups

Dark chocolate caramel cups on a cutting board, one in the center with caramel leaking out.

FAQ

Do I need to use paper liners to make caramel cups?

Yes, you need to use a paper wrapper in each mini muffin tin, otherwise it would be very difficult to remove the cups without breaking them.

How do I fix crystalized caramel?

If your caramel has become grainy and crystalized, you can try save it by adding a couple tablespoons of water and stirring over low heat until the crystals have dissolved.

Can I make this vegan?

I do not recommend making this recipe with vegan swaps because they will behave differently and you likely won’t have a workable caramel. If you want to make something similar but vegan I recommend choosing a vegan chocolate and using date caramel or this vegan caramel sauce.

What is the best dessert salt?

Any coarse salt will work, but I like to top my desserts with Fleur de sel, Maldon sea salt flakes, or other flaky sea salt.

More chocolate recipes

Close up image of dark chocolate salted caramel cups on a cutting board.

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