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Salted Caramel Chocolate Cups

Salted Caramel Chocolate Cups – A quick and easy no-bake recipe consisting of a deliciously gooey salted caramel centre sealed in a creamy chocolate cup. These Chocolate Caramel Cups are the perfect little treats for your sweet tooth!

Salted Caramel Chocolate Cups

Salted Caramel Chocolate Cups

I absolutely love making little no-bake treats like these Salted Caramel Chocolate Cups. They take up no time at all, and they are always a winner in my house.

These Chocolate Caramel Cups consist of an irresistibly gooey salted caramel centre sealed in a generous amount of creamy chocolate.

If you love sweet and salty together, you are gonna fall in love with this quick and easy recipe!

Looking for more delicious treats? Check out my Easy Chocolate Truffles, Chocolate Peanut Butter Fudge, and my Chocolate Chip Cookie Dough Balls.

Want to use homemade caramel sauce for this recipe? You need to try my Homemade Salted Caramel Sauce!

Salted Caramel Chocolate Cups

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these treats. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Chocolate: You can use milk, dark, or semi-sweet.
  • Vegetable oil: Can be replaced with coconut oil if desired.
  • Chewy caramels or toffee
  • Evaporated milk
  • Salt: Kosher salt for the caramel filling, and coarse sea salt for topping. You can use table salt instead of kosher salt, but increase the amount to 1/4 teaspoon.

How to make Salted Caramel Chocolate Cups

To make these salted caramel cups, simply start by lining a muffin pan with muffin cases and setting aside for later.

Add the chocolate and vegetable oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Add 2 tablespoons of chocolate to each muffin case. Using a pastry brush, brush some of the chocolate up the sides of the case – about halfway. Don’t worry if the chocolate goes up too high or is uneven – this will peel off with the paper.

Place the muffin pan in the freezer whilst preparing the filling.

For the filling, add the caramels and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the salt.

Allow to cool for 10 minutes in the fridge.

Divide the caramel evenly between the muffin cases.

Top the caramel centres with the remaining chocolate (about 1 tablespoon per case), sprinkle with coarse sea salt (optional), and freeze once again until set.

Muffin cases in a muffin pan filled with chocolate and caramel

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Salted Caramel Chocolate Cups
Salted Caramel Chocolate Cups

These Salted Caramel Chocolate Cups are:

  • super quick and easy to make
  • deliciously rich and totally irresistible
  • filled with a gooey salted caramel centre
  • the perfect little treats to satisfy your sweet tooth

How long will these caramel cups last? These cups can be kept in an airtight container in the fridge for up to 1 week.

Can I freeze these caramel cups? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

This recipe can easily be halved or even doubled if needed. You can also make smaller, bite-sized cups by using mini muffin cases instead. You’ll get about 24 mini cups!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Salted Caramel Chocolate Cups

Try these caramel recipes next!

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Salted Caramel Chocolate Cups

Salted Caramel Chocolate Cups

Yield: 12 cups
Prep Time: 40 minutes
Total Time: 40 minutes

A quick and easy no-bake recipe consisting of a deliciously gooey salted caramel centre sealed in a creamy chocolate cup. These Chocolate Caramel Cups are the perfect little treats for your sweet tooth!

Ingredients

  • 17oz (480g) chocolate, coarsely chopped
  • 2 and 1/2 tablespoons vegetable oil*
  • 7oz (200g) chewy caramels or toffees
  • 3 tablespoons evaporated milk
  • 1/8 teaspoon kosher salt

Instructions

  1. Line a 12-cup muffin pan with muffin cases, and set aside.
  2. Add the chocolate and vegetable oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  3. Add 2 tablespoons of chocolate to each muffin case. Using a pastry brush, brush some of the chocolate up the sides of the case - about halfway.
  4. Place the muffin pan in the freezer whilst preparing the filling.
  5. Add the caramels and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the salt.
  6. Allow to cool for 10 minutes in the fridge.
  7. Divide the caramel evenly between the muffin cases.
  8. Top the caramel centres with the remaining chocolate (about 1 tablespoon per case), sprinkle with coarse sea salt (optional), and freeze once again until set.

Notes

*Instead of vegetable oil, you can use coconut oil.

Cups can be kept in an airtight container in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.

This recipe can easily be halved or doubled if needed.

Nutrition Information:
Yield: 12 cups Serving Size: 1 cup
Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 93mgCarbohydrates: 39gFiber: 2gSugar: 33gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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