If you’ve ever dreamed of a dessert that perfectly balances the richness of chocolate with the buttery, gooey sweetness of caramel, then you are in for a treat with this Caramel Chocolate Cups Recipe. This delightful creation offers a harmonious blend of textures and flavors — creamy coconut-infused caramel tucked inside a crisp, decadent chocolate shell, finished with a satisfying crunch of toasted pecans. Whether you’re making it for a special occasion or just because you want to indulge, this recipe is guaranteed to impress your tastebuds and anyone lucky enough to share a cup with you.
Ingredients You’ll Need
The magic of these Caramel Chocolate Cups begins with a handful of simple but carefully chosen ingredients. Each component plays a vital role, from lending the perfect creamy texture to the caramel to creating that glossy chocolate shell that snaps delightfully in your mouth.
- ½ cup full-fat canned coconut milk: Brings luxurious creaminess and subtle tropical notes to your caramel base.
- ½ cup caster sugar (superfine): Ensures smooth melting and sweetness without any graininess.
- ¼ cup light brown sugar: Adds depth and a hint of molasses flavor to the caramel.
- ½ cup pure maple syrup: Infuses the caramel with natural sweetness and complexity.
- ½ teaspoon sea salt: Balances the sweetness and enhances the flavors.
- ½ teaspoon vanilla bean paste: Delivers an intense, aromatic vanilla richness.
- 1 tablespoon cornstarch: Helps thicken the caramel for that perfect gooey texture.
- 1 tablespoon plant-based milk of choice: Provides a smooth consistency throughout your caramel.
- 1 cup pecans: Toasted for a crunchy, nutty contrast.
- 2 tablespoons pure maple syrup: Added to toasted pecans for a sweet glaze.
- 14.1 oz vegan dark chocolate: The star of the show that dresses your cups in a rich, chocolaty shell.
- Oil spray/oil: For lightly greasing your molds or pans to ensure easy removal of your cups.
How to Make Caramel Chocolate Cups Recipe
Step 1: Prepare the Caramel
Start by combining the canned coconut milk, caster sugar, light brown sugar, maple syrup, sea salt, vanilla bean paste, cornstarch, and plant-based milk in a saucepan. Gently heat the mixture over medium, stirring constantly until it thickens into a velvety, glossy caramel. This process usually takes about 10 minutes. You want it thick enough to hold its shape but still smooth and oozy inside your chocolate cups. Once ready, set it aside to cool slightly.
Step 2: Toast the Pecans
While the caramel cools, preheat your oven or use a skillet to toast the pecans until fragrant and golden. Toss them with 2 tablespoons of pure maple syrup to add a lovely sweet glaze that complements the caramel’s buttery notes. Set these aside to cool as well.
Step 3: Melt the Chocolate
Melt your vegan dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. When melted smooth and glossy, set it aside but keep it warm so it remains fluid and easy to work with.
Step 4: Form the Chocolate Cups
Lightly grease a mini muffin tin or silicone molds with oil spray for easy removal. Spoon a layer of melted chocolate into each cavity, using the back of a spoon or brush to spread it evenly up the sides, forming a sturdy shell. Pop the tray into the fridge for about 5 minutes to set the chocolate solidly.
Step 5: Fill With Caramel and Pecans
Remove the set chocolate shells from the fridge and spoon in the coconut caramel into each cup, filling about three-quarters full. Top with a few maple-glazed pecans for that irresistible crunch and a flair of festiveness. You can press them gently into the caramel so they stick well.
Step 6: Seal and Chill
Spread a final thin layer of the melted chocolate over the caramel and pecans to seal each cup. Return the entire tray to the fridge for at least 30 minutes until the chocolate fully hardens and the caramel firm yet soft inside.
How to Serve Caramel Chocolate Cups Recipe
Garnishes
These Caramel Chocolate Cups are stunning on their own, but if you want to take your presentation up a notch, sprinkle a pinch of flaky sea salt or dust them lightly with cocoa powder. A delicate drizzle of extra maple syrup or fresh mint leaves can add an elegant contrast that’s both visually pleasing and tantalizes your palate.
Side Dishes
To balance these rich, indulgent treats, pair them with fresh berries or a crisp salad of citrus segments to cleanse the palate. Alternatively, a cup of freshly brewed coffee, rich espresso, or even a chai latte complements the sweetness and deep chocolate notes beautifully.
Creative Ways to Present
For a festive gathering, arrange the cups on a bed of edible gold leaf or pretty parchment paper in a decorative box. You could also serve them in small glass dishes with a scoop of vegan vanilla ice cream for a dreamy dessert experience. These little cups can double as party favors too — just package them individually with a cute tag!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Caramel Chocolate Cups (and trust me, that’s a good problem to have), store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to one week. Just make sure they’re protected from moisture to keep the chocolate shell crisp.
Freezing
Want to keep these treats around longer? Place the caramel chocolate cups in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight to preserve their texture and flavor.
Reheating
Since these are best enjoyed chilled, gently bring them to room temperature before serving rather than reheating. The chocolate shell is intended to be firm, but if you want the caramel a bit softer, let them sit out for about 15 minutes for perfect eating consistency.
FAQs
Can I use regular milk instead of plant-based milk?
Absolutely! Regular milk can be used if you’re not following a vegan or dairy-free diet, though plant-based milk keeps the recipe consistent with vegan principles and adds subtle nuances to the flavor.
Is there a substitute for cornstarch in the recipe?
You can substitute arrowroot powder or tapioca starch in equal amounts for cornstarch, both will thicken the caramel nicely without altering the taste.
How long does it take to make this Caramel Chocolate Cups Recipe from start to finish?
This recipe typically takes around 30 minutes of prep time plus chilling time for the chocolate to set — perfect for a weekend afternoon project or last-minute dessert crafting.
Can I use nuts other than pecans?
Definitely! Walnuts, almonds, or even macadamia nuts would work beautifully if you want to switch things up or cater to what you have on hand.
What type of chocolate is best for these cups?
The richest vegan dark chocolate you can find will yield the best flavor. Aim for chocolate with at least 70% cocoa content to balance the sweet caramel perfectly.
Final Thoughts
I genuinely hope you give this Caramel Chocolate Cups Recipe a try because it’s one of those feel-good desserts that feels fancy but is totally attainable at home. Each bite delivers a dreamy combo of creamy, crunchy, salty, and sweet that makes you smile. Go ahead and share this gem with friends, or keep them all to yourself — either way, you’re in for a deliciously sweet adventure!
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Caramel Chocolate Cups Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cups
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
Indulge in these rich and luscious Caramel Chocolate Cups, featuring a creamy coconut milk caramel filling with a hint of vanilla, nestled in a decadent vegan dark chocolate shell. Topped with maple-glazed pecans, these sweet treats combine smooth textures and deep flavors perfect for plant-based dessert lovers.
Ingredients
Caramel Filling
- ½ cup full-fat canned coconut milk
- ½ cup caster sugar (superfine)
- ¼ cup light brown sugar
- ½ cup pure maple syrup
- ½ teaspoon sea salt
- ½ teaspoon vanilla bean paste
- 1 tablespoon cornstarch
- 1 tablespoon plant-based milk of choice
Maple Glazed Pecans
- 1 cup pecans
- 2 tablespoons pure maple syrup
Chocolate Shell
- 14.1 oz vegan dark chocolate
- Oil spray/oil (for frying or greasing)
Instructions
- Prepare the Maple Glazed Pecans: In a small skillet, heat the pecans over medium heat, then add the maple syrup and cook, stirring frequently, until the pecans are evenly coated and slightly caramelized. Remove from heat and set aside to cool.
- Make the Caramel Filling: In a saucepan over low heat, combine the canned coconut milk, caster sugar, brown sugar, maple syrup, sea salt, and vanilla bean paste. Stir continuously until the sugar dissolves and the mixture starts to simmer gently.
- Thicken the Caramel: In a small bowl, whisk together the cornstarch and plant-based milk until smooth. Slowly add this slurry to the simmering coconut mixture, stirring constantly. Continue cooking on low heat until the mixture thickens to a smooth caramel consistency, about 5-7 minutes. Remove from heat and let cool slightly.
- Melt the Chocolate: Chop the vegan dark chocolate finely and melt it gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Form Chocolate Cups: Lightly grease silicone or paper muffin molds with oil spray. Spoon a layer of melted chocolate into each mold, coating the sides and bottom evenly. Place the molds in the refrigerator for 10 minutes to allow the chocolate to set.
- Fill the Cups: Once the chocolate shells have set, spoon in the caramel filling into each cup, leaving some space at the top for the final chocolate layer.
- Top with Pecans and Seal: Place several maple-glazed pecans on top of the caramel in each cup. Cover with the remaining melted chocolate, ensuring the filling is completely sealed inside. Refrigerate for at least 1 hour to fully set.
- Serve and Enjoy: Once set, carefully remove the caramel chocolate cups from the molds. Store them in an airtight container in the refrigerator until ready to serve. Enjoy chilled for the best texture and flavor.
Notes
- Full-fat canned coconut milk is essential for a rich and creamy caramel texture.
- Use superfine sugar for faster dissolution during caramel preparation.
- The plant-based milk can be almond, soy, or oat milk, depending on your preference.
- Ensure the chocolate is melted gently to maintain a smooth texture and avoid seizing.
- Refrigerate the cups completely to allow the chocolate to harden and the caramel to set properly.
- For extra crunch, toast the pecans lightly before glazing them.
