Homemade Salted Caramel Dark Chocolate Cups

These homemade salted caramel dark chocolate cups are a candy lover’s dream. The perfect no-bake sweet treat!

Hello February!!! Let’s give ourselves one giant pat on the back for making it through January, shall we? Hopefully your new year’s resolutions are on track and you’ve Marie-Kondo-d every last nook and cranny of your closet. I for one am so excited to flip the calendar to February 1st today and be one step closer to spring! Since this is the start of a month long celebration of all things sweet and chocolate {does it get any better?} I say we kick it off with these Homemade Salted Caramel Dark Chocolate Cups. Yes please!

First off, let me say that these caramel cups are not only freakin’ delicious, but they just might be the easiest and fastest no-bake recipe to ever hit the blog. And who doesn’t love a no-bake recipe? These candy cups are highly addictive so consider yourselves warned. I can almost guarantee you’ll never reach for a store-bought peanut butter cup ever again after digging into these magical little gems of caramel chocolate heaven.

To make these Homemade Salted Caramel Dark Chocolate Cups we start with a batch of homemade salted caramel and good quality chocolate of course. Because there are so few ingredients in the recipe you want to be sure they are all top-notch. It’s worth the splurge, trust me. Now if your sweet tooth is calling and you just want a batch of these in a hurry, you can use store-bought salted caramel to fill the chocolate cups. Just be sure to buy the good stuff. These caramel cups can be made in a regular size muffin tin or for bite sized goodness you can use a mini muffin tin. Either way they make the most divine treat to sink your teeth into and to share with your loves this Valentine’s Day.

I hope you make these Salted Salted Caramel Dark Chocolate Cups soon and if you do, be sure to take @brownedbutterblondie on Instagram so I can see what you are baking up in your kitchen. And don’t forget to follow me on Pinterest too to get all the latest recipe details. I’ll meet you back here next week with another decadent chocolate recipe perfect for a Valentine’s Day dinner for two.

Happy Baking!

Homemade Salted Caramel Dark Chocolate Cups

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• Author: Browned Butter Blondie
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hour 20 mins
• Yield: 12 1x
• Category: Dessert

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Description

These homemade salted caramel dark chocolate cups are a candy lover’s dream. The perfect no-bake sweet treat!

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Ingredients

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For the Chocolate

• 12 ounces high quality dark or semi-sweet chocolate, chopped
• 2 1/2 teaspoons coconut oil, liquid

Fro the Salted Caramel

• 1/4 cup unsalted butter
• 1 cup firmly packed light brown sugar
• 1/2 cup heavy whipping cream, room temperature
• 2 tsp vanilla extract
• 1/8 tsp kosher salt
• Flakey sea salt for sprinkling

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Instructions

1. Line a regular muffin tin with paper cupcake liners.
2. In a microwave safe bowl, heat chopped chocolate and coconut oil for 30 seconds at at time until melted. Stirring in between each cycle.
3. Once chocolate is fully melted, stir well to combine.
4. Place 1 1/2 TBSP of melted chocolate into the bottom of a liner and use a pastry brush to “paint” some of the chocolate up the sides of the liner.
5. Be careful to keep the chocolate at the same level all the way around the cup so you have a uniform candy once chilled.
6. Repeat this process for all 12 muffin cups and then place the muffin tin in the freezer for 10 minutes or until chocolate is fully set.
7. Meanwhile, melt butter over medium heat in a medium saucepan.
8. Add brown sugar and stir to fully combine.
9. Cook for 5 minutes while stirring constantly.
10. Mixture will thicken.
11. Add heavy cream, vanilla and salt and remove from heat.
12. Stir to combine.
13. Let caramel cool slightly before adding 2 tsp to the center of each chilled chocolate cup.
14. Return the muffin tin to freezer for 10 minutes.
15. Once caramel is set, add 1 1/2 TBSP of melted dark chocolate to tops of the cups being careful to spread evenly so the tops are smooth.
16. Return the muffin tin to the freezer for 30 minutes or more until chocolate cups are frozen.
17. Sprinkle tops with flakey sea salt before serving if desired.
18. Serve cold or allow to return to room temperature.

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Notes

Cook time includes chill time in freezer
Store caramel dark chocolate cups in an airtight container in freezer
Defrost slightly before serving or allow to return to room temperature if desired
Store any left over caramel in a glass jar in the refrigerator

**Salted caramel recipe from The Bake Feed, Volume II