Cupcakes or Cookies. I couldn’t decide…so I ended up with Caramel Cookie Cups. This recipe takes a bit more time, because I had to make the caramel and ganache first and both have to be cold before you can use them. I took two different kinds of chocolate, dark and milk chocolate. The taste is just amazing: its sweet but also salty because of the sea salt on top.
Tools & Equipment
- 3 small bowls
- 3 teaspoons
- Medium bowl
- Medium saucepan
- Muffin pan
- Pastry brush
- Silicone spatula
- Small yar
- Stand mixer fitted with paddle attachment
Recipe Tips
Chocolate: you should always use good quality chocolate, for the best possible result. I use chocolate from Callebaut.
Ganache: I used two kinds of chocolate – dark and milk chocolate. However, this can be modified as desired.
Make Ganache and Caramel in Advance: as both need to cool completely before using, it is best to prepare them the day before. Transfer the cooled caramel into an airtight container and store in the fridge. Cover the ganache directly with plastic and let it stand at room temperature until the next day.
Make the Indentations: I used the bottom of a small glass to create the indentation in the center of each cookie cup.
How to Make Caramel Cookie Cups
Day 1 – Preparing Caramel & Ganache
Make the Caramel: Start by weighing all ingredients. Add sugar and water into a medium saucepan and stir to combine. Stop stirring and bring the mixture to a boil on high heat.
Cook until the mixture reaches the desired color and then remove from heat. Add heavy cream slowly, because the mixture will bubble up and boil. Stir well.
Add the butter and let it cook for about 2 minutes, stirring constantly. Turn off the heat and cool to room temperature.
Make the Ganache: Place the chocolate and heavy cream in a microwave-safe bowl, stir to combine. Microwave for 15 seconds, stop the microwave and stir again. Repeat the process for additional 10-second intervals, stirring in between, until smooth and silky.
Day 2 – Baking & Assembling
Preheat the oven to 177°C / 350°F. Grease the muffin pan with cooking spray and set aside. Weigh all the ingredients and take the caramel out of the fridge to make it more fluid again. That way it is easier to work with it later.
Whisk flour, baking powder, salt together and set aside. In the bowl of a stand mixer whisk butter and sugar until light and fluffy. Add the eggs, then the vanilla and mix until smooth. Add flour mixture in thirds and mix until just combined. Do not overmix. Fill 3 tablespoons of batter into each mould and flatten slightly.
Bake for 17 minutes or until browned and mostly set. Remove from the oven and create an indentation by pressing down the center with a small glass. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Assembling: Fill some of the caramel into each cup and place in the freezer for 30 minutes. Spread a layer of ganache over the caramel and sprinkle with sea salt. Transfer the cookie cups to the fridge and let them set.
Storage: You can store caramel cookie cups in the fridge for up to 6 days. You can also freeze them in an airtight container for up to 2 month.
My Summary for Caramel Cookie Cups
Difficulty: Simple.
Taste: Sweet and salty. Those of you who have a sweet tooth might prefer milk chocolate. For those who like it less sweet, dark chocolate is the best choice.
Texture: Very crunchy because of the cookie, but also creamy thanks to the chocolate and caramel.
PROS: A nice alternative to regular cookies. Sometimes you need a different kind of treat. I also think they look really beautiful.
CONS: Nothing in particular, in terms of time it doesn’t take that long. You just have to wait in between, so it’s best to start with the caramel and ganache the day before.
