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