No Bake Chocolate Caramel Cups

A super quick and easy dessert/snack recipe that everyone will love, chocolate caramel cups! A chocolate shell filled with a fluffy whipped caramel frosting and crunchy almonds, yummy!

chocolate caramel cups

About This Recipe

Chocolate caramel cups are basically like peanut butter cups, but instead of peanut butter these chocolate cups are filled with whipped caramel and some chopped almonds! It’s perfect for anyone that cannot eat peanuts or even just nut because the almonds can be left out as well!

How did I make the chocolate cups? It’s very simple, no need for any molds just a cupcake tray and some cupcake liners. Once the chocolate sets the cupcake liners can easily be ripped off.

Let’s talk about the whipped caramel filling, what is it? It’s just caramel that’s whipped using a hand mixer until it becomes pale and fluffy, almost like whipped cream. How is it made? Well, you would need to make caramel sauce like usual, by melting sugar and then mixing in butter and heavy cream, then it’s chilled for some time and then finally it’s whipped into a glossy and light caramel cloud! This works because of the heavy cream used to make the caramel, once it’s chilled it can be whipped to soft peaks like regular cold heavy cream does.

What You Need To Make Chocolate Caramel Cups

Heavy Cream: the cream must have a fat percentage of 35 % or higher, or else the caramel won’t whip into a fluffy filling.

Chocolate: I’ve used both milk and dark chocolate for this recipe, and I found that it works best with dark chocolate, because the bitterness really helped to balance and cut down on the sweetness of the caramel filling. But if you like your desserts to be on the sweeter side, then milk chocolate will work for you.

Almonds: this is an optional ingredient, it adds the much needed crunch to the soft and fluffy caramel filling. Of course you can always leave it out or use any of your favorite nuts instead!

The remaining ingredients are all for the caramel sauce.

How To Make Chocolate Caramel Cups

Step 1: Prepare the caramel sauce. Melt the sugar on medium-low heat, avoid stirring at the beginning, but once it starts to melt you can give it a stir occasionally. Once it’s fully melted and a dark amber color add in the butter and mix until combined. Next add in the heavy cream and mix until combined. Lastly add in the salt and let the caramel simmer for 2 minutes without stirring. Transfer the caramel to a bowl and refrigerate for 15 minutes.

Step 2: While the caramel cools, melt your chocolate in a double boiler or in a microwave (30 sec increments, stirring in between each). Spread 2 tsp of chocolate into each cupcake liner. Use a spoon to push the melted chocolate onto the side of the liner 3/4 of the way up(See pic). Refrigerate for 20 min or until the chocolate is set and your caramel filling is ready. Also chop up your almonds and set them aside.

Step 3: After 15 minutes remove ethe caramel from the refrigerator and whip it for 1-2 minutes, then chill in the freezer for another 15 minutes. Once chilled whip the caramel again until pale and fluffy, this takes about 3-4 minutes. The caramel filling is now ready!

Step 4: Add a tsp of the caramel filling into each chocolate cup. You can add up to a 2 tsp in each cup, just keep in mind not to add too much or the chocolate caramel cups will be too sweet.

Step 5: Add some of the chopped almonds on top of the filling, then use a spoon to push down and flatten everything.

Step 6: Cover the chocolate cups with more melted chocolate! Then refrigerate for 1 hour or freeze for 25 minutes until the chocolate is fully set. Then you can rip off the cupcake liners and your chocolate caramel cups are ready to be devoured!

Storing The Chocolate Caramel Cups

Store any leftovers in an air-tight container in the refrigerator for up to a week! To freeze them wrap them in a layer of plastic wrap an place in a freezer safe bag and freeze for up 2 weeks. Thaw at room temperature when you are ready to enjoy them.

chocolate caramel cups

FAQ’s

Can I use white chocolate for this recipe?

I’ve made this with both milk and dark chocolate, and I found that the milk chocolate caramel cup was too sweet. Although it should work with white chocolate I think it will also be too sweet, but if that’s how you like your desserts, then go ahead!

What other nuts can I use instead of almonds?

I think all typed of nut go incredibly well with dark chocolate, but here are some great options: pistachios, walnuts, peanuts, pecans and my favorite, hzaelnuts!

Why did my chocolate shell break?

This is because the layer of chocolate on the bottom and sides were probably too thin, you want to add at least 2 heaped teaspoons of melted chocolate to each cupcake liner. After spreading it on to the side, if you can see the cupcake liner at the bottom, add some more melted chocolate to the bottom. This will ensure your chocolate shell is sturdy enough to hold the filling.

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Recipe Card

No Bake Chocolate Caramel Cups

A super quick and easy dessert/snack recipe that everyone will love, chocolate caramel cups! A chocolate shell filled with a fluffy whipped caramel frosting and crunchy almonds, yummy!

Prep Time: 20 min

Cook Time: 5 min

Chill Time: 1 hour

Total Time: 1 hour 25min

Course: Dessert

Servings: 10

Calories: 241kcal

Ingredients

  • 1/2 cup granulated sugar (100g)
  • 2 tbsp. unsalted butter (30g)
  • 1/2 cup heavy cream (120ml)
  • 1/4 tsp salt
  • 200g dark chocolate
  • 1/4 cup almonds, roughly chopped

Instructions

  1. In a saucepan melt the sugar on medium-low heat. Once it’s fully melted and turns a dark amber color add in the butter and mix until combined. (be careful at tis step as the caramel will produce steam and bubble!)
  2. Next add in the heavy cream and mix until combined. Lastly add in the salt and give it one last mix. Let the caramel simmer on medium-low for 2 minutes without stirring. Transfer the caramel into a bowl and refrigerate for 15 minutes.
  3. In the mean time melt your chocolate in a microwave or a double boiler. Line your cupcake tray with 10 cupcake liners and spread 2 tsp of melted chocolate in each of them. Use a spoon to push the chocolate on to the side of the cupcake liner about 3/4 of the way up. Chill for 20mminutes or until you’ve completed the caramel filling.
  4. After 15 minutes in the fridge, give the caramel a whisk for 1-2 minutes. Then chill in the freezer for another 15 minutes.
  5. Once chilled whip the caramel for 3-4 minutes until it’s pale and fluffy. The caramel filling is ready and by this time the chocolate cups should also be set.
  6. Fill each chocolate cup with 1 heaped teaspoon of the whipped caramel filling. Add on some chopped almonds and cover the top with more melted chocolate. Use the back of a spoon to drag the chocolate to all the corners.
  7. Refrigerate for 1 hour or freeze for 25 minutes until the chocolate is fully set. Once set remove the cupcake liners and enjoy!

Nutrition

Calories: 240.78kcal

Total Fat: 16.49g

Carbs: 21.72g

Sugars: 17.85g

Protein: 2.48g

Sodium: 63.82mg

Fiber: 2.13g

Watch Video Tutorial

chocolate caramel cups video tutorial

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