Mini Chocolate Caramel Cups

Mini Chocolate Caramel Cups are one of those treats that feel indulgent without being overwhelming. I like them because they deliver everything in a few bites—rich chocolate, soft caramel, and that satisfying snap when you bite through the shell. What makes these especially enjoyable to make is how controlled the process feels. You’re building layers, not baking blind, which means once you understand the order and timing, the results are consistently great.

These little cups are perfect when you want something that looks polished and gift-worthy but doesn’t require advanced candy-making skills. They’re also easy to customize, which makes them a staple recipe for me during holidays and special occasions.

Ingredients

Chocolate Shell

• 12 oz semi-sweet or dark chocolate, chopped or chips
• 1 tablespoon coconut oil or butter (optional, for smoother melting)

Caramel Filling

• 20 soft caramel candies, unwrapped
• 3 tablespoons heavy cream

Optional Finishes

• Flaky sea salt
• White chocolate drizzle
• Crushed nuts

Instructions / Method

Step 1: Prepare the Pan

Place mini cupcake liners into a mini muffin pan. This makes removal clean and keeps the cups neat.

Step 2: Melt the Chocolate

Melt the chocolate with coconut oil or butter using a microwave or double boiler.

If using a microwave:

• Heat in 20–30 second intervals
• Stir well between each round
• Stop as soon as smooth and glossy

Step 3: Form the Chocolate Shells

Spoon about 1 teaspoon of melted chocolate into each liner. Use the back of the spoon to push chocolate slightly up the sides.

Refrigerate for 10 minutes, until just set but not fully hard.

Step 4: Make the Caramel

In a small saucepan over low heat, melt:

• Caramel candies
• Heavy cream

Stir constantly until smooth and thick. Let cool for 5 minutes so it doesn’t melt the chocolate shell.

Step 5: Fill the Cups

Spoon a small amount of caramel into each chocolate shell, leaving room at the top for sealing.

If using sea salt, sprinkle a few flakes over the caramel now.

Step 6: Seal with Chocolate

Spoon remaining melted chocolate over the caramel to seal each cup completely. Smooth the tops gently.

Step 7: Chill and Set

Refrigerate for 20–30 minutes, until fully set. Remove liners before serving or leave them on for gifting.

@pastryandbeyond

Preparation & Setting Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 30–40 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 18–24 mini cups

Tips for Perfect Mini Chocolate Caramel Cups

• Let caramel cool slightly before filling to avoid melting shells.
• Don’t overfill or sealing becomes messy.
• Use good-quality chocolate for clean snap and shine.
• Work in layers—fully set shells hold shape best.
• Tap the pan gently to smooth chocolate tops.

Serving Suggestions

Mini Chocolate Caramel Cups are ideal for:

• Dessert platters
• Holiday gift boxes
• Party trays

Serve them:

• At room temperature for softer caramel
• Slightly chilled for cleaner bites
• With coffee, espresso, or hot chocolate

They’re rich, so small portions work perfectly.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps well for 10 days.
• Freezer: Freeze for up to 2 months; thaw before serving.

Keep away from heat to prevent melting.

Variations to Try

Salted Dark Chocolate Cups

Use dark chocolate and finish with flaky sea salt.

Peanut Caramel Cups

Add a few chopped peanuts or a spoon of peanut butter under the caramel.

White Chocolate Caramel Cups

Swap shells for white chocolate and drizzle with dark chocolate.

Nut-Free Version

Skip toppings and keep filling smooth.

Espresso Caramel Cups

Stir a pinch of instant espresso into the caramel.

Common Mistakes to Avoid

• Hot caramel filling – melts shells
• Thin shells – break easily
• Overheating chocolate – dull or grainy finish
• Rushing layers – messy edges

FAQs

Can I use homemade caramel?

Yes, as long as it’s thick and not runny.

Can I make these ahead of time?

Absolutely, they’re great made a few days in advance.

Why is my chocolate cloudy?

Chocolate may have overheated or cooled unevenly.

Can I use silicone molds?

Yes, silicone molds work very well for clean release.

Can kids help make these?

Yes—especially spooning chocolate and adding toppings.

Small Treats with Big Payoff

Mini Chocolate Caramel Cups are proof that a few ingredients, layered thoughtfully, can feel truly special. They’re neat, rich, and endlessly adaptable, making them perfect for sharing—or keeping tucked away for yourself when a chocolate craving hits.