This recipe for edible Chocolate Cups is made of such stuff as dreams are made of ! Who wouldn’t love a cup made of chocolate cookie dough, cup you can eat and not just that…the cup is filled with silky smooth salted caramel sauce !

As you sink your teeth into it, the cookie crust crumbles to make way for the caramel to gush into your mouth. Believe me, one is never enough!

An indulgent treat to finish off a festive meal or an elegant addition to hi tea.


For Chocolate Cups:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla essence
3 tablespoons cocoa powder
1/4 teaspoon salt
2 tablespoons milk or as required

For Salted Caramel Filling:

1 cup cream
1 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon vanilla essence

This Is What You Do:

Heat the oven at 175 degrees C.

Mix butter, sugar, vanilla and salt in a bowl.

Stir in coco powder and flour, mix thoroughly. Add little milk and mix till the dough comes together.

Grease a 12 mini muffin tray. Take a heaped tablespoon of cookie dough, make a tiny disc out of it. Press this disc onto bottom and up the sides of a muffin cup.

Repeat with all the dough.
Bake for 10-12 minutes. Completely cool the chocolate cups in pan.

Meanwhile prepare the caramel filling. Heat cream on medium heat in a small sauce pan.

Stir in sugar, salt and vanilla. Stir constantly for 5 minutes or till the sauce begins to thicken.

Spoon sauce into the chocolate cups. Let them cool slightly at room temperature till the sauce sets.

Sprinkle chocolate chips, ground cinnamon or nuts if desired. Serve warm or cold.

Makes 10-12 chocolate cups

Serves 6

7 Replies to “Chocolate Cups with Salted Caramel Filling”

  1. Hi Maria,
    These look amazing!!
    I look forward to making some time soon to indulge. ๐Ÿ™‚
    Any suggestions for a wheat flour alternative (it doesn’t need to be gluten-free, just wheat-free)?

    Thank you so much for sharing your amazing cooking. You are a real gift!

    1. Hi Lucinda ๐Ÿ™‚ So glad you liked these chocolate cups ! To substitute wheat flour in cookies, always choose low protein and high starch flours. Some of them are sorghum, potato starch and coconut flour. You can even a mix by blending these to get your desired result.

    2. I remember we discussed some flour options, rice and tapioca I think. I wonder if you have tried them already ?!

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