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These salted caramel chocolate cups are an absolute dream! A small treat that is easy to prepare and tastes irresistibly delicious.

Salted Caramel Chocolate Cups

I can’t get enough of those mini caramel cups, and I think they are the perfect sweet snack! Dark chocolate filled with caramel and a pinch of sea salt flakes = what a wonderful combination.

The sweet caramel enhances the bittersweet taste of dark chocolate. Simultaneously, the sea salt flakes provide a slightly salty taste and thus make for a taste explosion in your mouth. 

half of a caramel cup

If you store the caramel cups in the refrigerator, the chocolate has a firm bite, which tastes incredibly delicious together with the soft caramel filling. Seconds later, your mouth is filled with a thick liquid, melting, and luscious mass of sublime aromas.

Do you prefer your chocolate at room temperature? Let them sit for 30 minutes at room temperature before devouring.

These caramel chocolates cups are:

  • Not too sweet
  • Small (perfect portion)
  • Gluten-free
  • Dairy-Free
  • Vegan
  • Easy to Make

Honestly, I can’t get enough of these vegan salted caramel chocolate cups! This recipe is a winner if you love both caramel and chocolate – definitely give them a try.

I especially like that they can be frozen for up to 3 months (preferably in a freezer bag) and can be enjoyed directly out of the freezer (let them sit for 10 minutes at room temperature) whenever you are craving a mini sweet treat!

Furthermore, they make a lovely gift from the kitchen! 

a staple chocolate cups filled with salted caramel

How To Make Caramel Chocolate Cups

Read through this visual step-by-step guide with lots of extra tips!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

Caramel

  • Melt the sugar in a small saucepan over medium heat, occasionally stirring, until fully melted and golden brown.
  • Stir in butter until melted and combined. → It will splash, be careful. If the fat from the butter separates, increase the heat and stir until combined. It will combine eventually, just keep stirring.
  • Slowly pour in dairy-free cream. → It will splash again, be careful.
  • Cook while constantly stirring for a few minutes. Stir in sea salt, pour it into a glass jar, and allow to cool completely before using. → Caramel thickens as it cools. I prefer to prepare the caramel the day before and store it in the fridge.
Salted Caramel Recipe Step 1-4

Chocolate Caramel Cups

  • Melt the chocolate in the microwave or over a water bath. Brush each paper cup with it (using a basting brush), and place for 5 minutes in the freezer. → Place them on a plate for an easier transfer.
Salted Caramel Chocolate Cups Recipe Step-1-2
  • Brush them with a second coat of chocolate, and place them for another 5 minutes in the freezer.
Salted Caramel Chocolate Cups Recipe Step 3
  • Fill each cup with one teaspoon of caramel and top it with one teaspoon of chocolate.
Salted Caramel Chocolate Cups Recipe Step-4-5
  • Sprinkle with coarse sea salt and freeze for at least another 10 minutes.
Salted Caramel Chocolate Cups Recipe Step-7
  • Store in the refrigerator for up to one week. You can eat them straight out of the fridge!
chocolate caramel cup with salt

Recipe FAQ & Tips

How long does it stay fresh? Up to one week in the refrigerator or up to 3 months if stored in the freezer.

The caramel might seem too liquid at first but should solidify once cold. I recommend preparing the caramel one day in advance and storing it in the fridge.

A note on dairy-free cream: Dairy-free cream is sometimes not as heat-resistant as regular heavy cream. Therefore, I recommend using a dairy-free cream which is suitable for cooking.

Non-vegan version? If you don’t have dairy-free butter and cream at hand, swap the ingredients 1:1 with its dairy counterpart (regular butter & heavy cream).

stapled chocolate caramel cups

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📖 Recipe

Salted Caramel Chocolate Cups

Salted Caramel Chocolate Cups

These salted caramel chocolate cups are an absolute dream! A small treat that is easy to prepare and tastes irresistibly delicious.
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :50 minutes
Cook Time :10 minutes
Total Time :1 hour
Servings : 20 Cups
Calories : 98kcal

Ingredients
 

Caramel

Chocolate Caramel Cups

Instructions
 

Caramel

  • Melt the sugar in a saucepan over medium heat, stirring occasionally, until fully melted and golden brown.
  • Stir in butter until melted and combined. → It will splash, be careful. If the fat from the butter separates, increase the heat and stir until combined. It will combine eventually, just keep stirring.
  • Slowly pour in dairy-free cream. → It will splash again, be careful.
  • Cook while constantly stirring for a few minutes. Stir in sea salt, pour it into a glass jar, and allow to cool completely before using. → Caramel thickens as it cools. I prefer to prepare the caramel the day before and store it in the fridge.

Chocolate Caramel Cups

  • Melt the chocolate in the microwave or over a water bath. Brush each paper cup with it (using a basting brush), and place for 5 minutes in the freezer. → Place them on a plate for an easier transfer.
  • Brush them with a second coat of chocolate, and place for another 5 minutes in the freezer.
  • Fill each cup with one teaspoon of caramel and top it with one teaspoon of chocolate. Sprinkle with coarse sea salt and freeze for at least another 10 minutes.
  • Store in the refrigerator for up to one week. You can eat them straight out of the fridge!

Notes

Makes about 20 caramel cups, depending on how large your paper cups are.
You will eventually end up with some leftover caramel sauce, which you can either use to make even more chocolate caramel cups or to drizzle over your Latte Macchiato. → I don’t recommend making a smaller batch of caramel, simply because it’s easier to make with a larger amount of ingredients. I often double the recipe and use it for other stuff.
I recommend using a dairy-free heavy cream which is suitable for cooking.
Non-vegan version? If you don’t have dairy-free butter and cream at hand, swap the ingredients 1:1 with its dairy counterpart (regular butter & heavy cream).

Nutrition

Calories: 98kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 118IU | Calcium: 8mg | Iron: 1mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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