These salted chocolate caramel cups are the perfect balance between salty and sweet where silky, smooth chocolate is filled with a rich caramel sauce and finished with a light sprinkling of flaky sea salt.
Chocolate and caramel ranks pretty high on my list of the best food pairings. I just love how the rich, slightly bitter flavor of chocolate is balanced by the delicate sweetness of caramel. For these salted chocolate caramel cups, I wanted to capture this balance while enhancing the flavors of both the chocolate and caramel. To achieve this, I added some flaky sea salt both inside on top of the chocolate caramel cups. The result was truly special as the sea salt perfectly complemented the sweetness of this dessert making for the most delectable sweet and salty treat!
How to Make Salted Chocolate Caramel Cups
Key Ingredients
- Chocolate Chips – I used semi-sweet chocolate chips but any variety of high-quality chocolate bar/chips will work like bittersweet, dark or milk chocolate.
- Neutral Flavored Oil – helps with the melting of chocolate and give chocolate a nice shine. I like to use grapeseed or avocado oil but vegetable oil will work as well.
- Caramel Sauce – either homemade or store-brought may be used in recipe.
- Flaky Sea Salt – the salt elevates the flavors of the chocolate and caramel making for a well-rounded and scrumptious treat. I used this sea salt.
To Make Salted Chocolate Caramel Cups
- Step 1 – line a standard cupcake/muffin pan with cupcake liners. Set aside.
- Step 2 – place chocolate and oil into the bowl of a double-boiler under medium-low heat. Stir mixture until chocolate is completely melted. Remove from heat. In the absence of a double-boiler, place chocolate and oil in a medium mixing bowl and microwave in 30 second intervals until chocolate is melted (about 1-2 minutes). Stir chocolate-oil mixture after each interval.
- Step 3 – fill each cupcake liner with 1 tablespoon of chocolate. Use the back of a spoon to lightly spread some of the chocolate up the sides of the liners. Place pan in the freezer for 15 minutes.
- Step 4 – fill first layer of chocolate cups with 1 tablespoon of caramel sauce and sprinkle with some sea salt.
- Step 5 – top caramel layer with 1 tablespoon of remaining chocolate and gently tap pan against work surface. Place pan back in freezer for 15 minutes.
- Step 6 – remove set chocolate caramel cups from cupcake liners and sprinkle with sea salt.
For other chocolate and/or caramel recipes, check out the links below:
Helpful Tips
- Any variety of your favorite chocolate may be used like bittersweet, dark or milk chocolate.
- Cups may be filled with homemade or store-brought caramel sauce.
- Salted chocolate caramel cups will last up to 2 weeks in an airtight container stored in the refrigerator.
- If unable to find flaky sea salt, regular sea salt maybe substituted just control the amount used to your liking.
Salted Chocolate Caramel Cups
These salted chocolate caramel cups are the perfect balance between salty and sweet where silky, smooth chocolate is filled with a rich caramel sauce and finished with a light sprinkling of flaky sea salt.
- Prep Time: 30 Minutes
- Total Time: 30 minutes
- Yield: 12 Cups
Ingredients
• 16 Ounces of Semi-Sweet Chocolate
• 1/4 Cup Neutral Flavored Oil
• 3/4 Cup Homemade or Store-Brought Caramel Sauce
• Flaky Sea Salt
Instructions
- Line a standard cupcake/muffin pan with cupcake liners. Set aside.
- Place chocolate and oil into the bowl of a double-boiler under medium-low heat. Stir mixture until chocolate is completely melted. Remove from heat. Alternatively, place chocolate and oil in a medium mixing bowl and microwave in 30 second intervals until chocolate is melted (about 1-2 minutes). Stir chocolate-oil mixture after each interval.
- Fill each cupcake liner with 1 tablespoon of chocolate. Use the back of a spoon to lightly spread some of the chocolate up the sides of the liners. Place pan in the freezer for 15 minutes.
- Spoon 1 tablespoon caramel sauce into the first layer if chocolate cup and sprinkle with some sea salt.
- Top caramel layer with 1 tablespoon of remaining chocolate and gently tap pan against work surface. Place pan back in freezer for 15 minutes.
- Remove set chocolate caramel cups from cupcake liners and sprinkle with sea salt.
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