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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.
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.
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!
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.
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 them 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!
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).
More Recipes You’ll Love:
- Caramel Sauce
- Vegan Chocolate Pie
- Vegan Chocolate Mousse
- Vegan Oatmeal Chocolate Chip Cookies
- Chocolate Chia Pudding
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📖 Recipe
Salted Caramel Chocolate Cups
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Ingredients
Caramel
- ½ cup (100 g) white sugar
- 3 tbsp (45 g) vegan butter Vegetarian: butter
- 3 tbsp (45 ml) dairy-free heavy cream Vegetarian: heavy-cream
- a pinch of sea salt
Chocolate Caramel Cups
- 1 ⅛ cup (200 g) semi-sweet chocolate chips
- 20 mini baking paper cups ~ 1.4 inch | 3.5 cm
- sea salt flakes
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!
