Christmas Chocolate-Caramel Cups

These Christmas Chocolate-Caramel Cups are little holiday treasures — smooth chocolate shells filled with rich, gooey caramel, and topped with festive sprinkles or sea salt. They’re perfect for gifting, dessert trays, or making for a cozy night in.

---

Why You’ll Love This Recipe

• Beautiful, elegant treat that feels like homemade bonbons.
• The contrast of silky chocolate and soft caramel is irresistible.
• A fun, no-bake (or very light heat) candy that’s beginner-friendly.
• Great for holiday gifting — make a big batch and portion into little cups.
• Customizable: use different chocolates, flavored extracts, or toppings.

---

Recipe Details

• Prep Time: ~20 minutes
• Cook Time (for caramel): ~10 minutes
• Set Time: ~1 hour (chill to harden)
• Total Time: ~1 hour 30 minutes
• Yield: ~24–36 mini cups (depending on size)
• Category: Dessert / Candy
• Method: Dip & Chill
• Diet: Vegetarian
• Keywords: chocolate caramel cups, holiday candy, Christmas treats

---

Ingredients You’ll Need

• 12 oz (≈ 340 g) chocolate (white, milk or dark) for the shells
• 1 cup granulated sugar
• ⅔ cup heavy cream
• ¼ cup butter
• ½ teaspoon vanilla extract (optional)
• Holiday sprinkles, sea salt, or chopped nuts for decoration

---

Instructions

1. Line Your Molds
   Place mini cupcake liners (paper or foil) into a mini muffin tin.
2. Make the Chocolate Shells
   Melt about two-thirds of the chocolate in a microwave or over a double boiler.
   Spoon a small amount into each liner, then use the back of a spoon or a small brush to spread up the sides to form a cup. Chill in the refrigerator until the chocolate sets.
3. Prepare the Caramel Filling
   In a heavy saucepan over medium heat, melt the sugar without stirring too much, until it becomes a golden amber. Carefully whisk in the heavy cream, then the butter, and bring the mixture to a gentle simmer until smooth and slightly thickened. Remove from heat and stir in the vanilla if using. Let the caramel cool slightly until it thickens but still pourable.
4. Fill the Cups
   Spoon a small amount of the cooled-but-still-pourable caramel into each chocolate shell, leaving a little space at the top for the lid.
5. Seal with Chocolate
   Melt the remaining chocolate (if necessary), then spoon or pipe a layer on top of the caramel in each cup to seal it. Gently tap the tin to smooth the tops.
6. Decorate & Set
   Immediately sprinkle the top of each cup with your chosen decorations: holiday sprinkles, a pinch of sea salt, or even tiny nut pieces. Chill in the refrigerator until the chocolate is fully set.
7. Serve
   Once firm, remove the chocolate cups from the liners and serve. Keep them chilled until just before serving for best texture.

---

You Must Know

• Be cautious when working with hot caramel — it bubbles vigorously when cream is added.
• Make sure the initial chocolate shell is thick enough to hold the caramel without cracking.
• Chill the caramel slightly before filling if it’s too hot — this helps prevent it from melting through the chocolate.
• Decorate while the top chocolate layer is still wet so sprinkles or salt will stick.
• Store in a cool place so the cups maintain their shape.

---

Storage Tips

• Store the finished chocolate cups in an airtight container in the fridge for up to 2 weeks.
• For longer storage, you can freeze them: layer between parchment paper, freeze, and thaw in the fridge before serving.
• Let them sit a few minutes at room temperature before eating so the caramel softens slightly.

---

Ingredient Substitutions

• Use vegan butter and coconut cream to make a dairy-free caramel.
• Swap regular chocolate for white chocolate and tint with food coloring for a festive look.
• Replace some of the heavy cream in the caramel with flavored liqueur (like Irish cream or salted caramel) for an adult twist.
• Use crushed peppermint candies or pretzels for topping as an alternative to sprinkles.

---

Serving Suggestions

• Arrange these in a holiday candy box with other truffles and candies.
• Serve on a dessert board alongside cookies and chocolates for your Christmas gathering.
• Pair with a glass of dessert wine, hot cocoa, or espresso for a luxurious treat.
• Package a few in mini mason jars or decorative cellophane bags and tie with ribbon for a sweet gift.

---

Pro Tips

• Use a mousse or piping bag to help fill the cups neatly without making a mess.
• If your top chocolate layer is too thick, warm it gently in the microwave before spooning on top.
• For extra shine, once set, gently run a warm spoon over the top of each cup to polish.
• Use high-quality chocolate for both the shell and top layer to get rich flavour and smooth texture.

---

Frequently Asked Questions

→ Can I use store-bought caramel sauce instead of making my own?
Yes — just ensure it’s thick enough to stay inside the cup and not leak out.

→ Why did my chocolate shell crack?
Possible reasons: the caramel was too hot when filled, or the shell layer was too thin.

→ Can I make mini versions?
Definitely — use smaller liners or mini candy molds, and adjust your filling amounts accordingly.

→ Do these cups melt easily?
They can soften if left at room temperature for too long, so keep them cool, especially if it’s warm.

---

✨ These Christmas Chocolate-Caramel Cups are festive, rich, and handcrafted — a special treat that looks gorgeous, tastes decadent, and comes together without fuss.

Print