A super easy homemade salted caramel stuffed inside rich nutella and chocolate cups. Ehm, drool.

A super easy homemade salted caramel stuffed inside rich nutella and chocolate cups. Ehm, drool.

Wow, where has the month of June gone? I feel like just yesterday I was preparing to go on all these trips. Michigan to home to Lisbon to 6 different ports in Spain and France to Michigan to Boston-

And suddenly… I’m back. Cue deep breath.

It’s the first time in an entire month that I’ve been alone in an apartment or a house or a hotel room. And it feels surprisingly wonderful.

Maybe that’s the best way to live life, though, huh? To fill your days with activities and movement and trips. It makes the idea of getting into my own bed tonight the most enticing thing ever.  

A super easy homemade salted caramel stuffed inside rich nutella and chocolate cups. Ehm, drool.

Of course, I’ll talk about it all soon, but for now I am focused on these salted caramel stuffed nutella chocolate cups. That’s a mouthful.

A big, sticky, delicious mouthful.

I want to take a moment to pep talk. Caramel is something that scares a lot of people. For some reason they think it requires a temperature thermometer, skill, and lots of time.

But my caramel recipe takes 10 minutes or less, you don’t need a thermometer, and you don’t really have to know what you’re doing. Just keep your heat on low, and swirl your pan every 15 seconds or so. As soon as it melts completely, you’re done. It will turn a gorgeous golden hue, then all that’s left is stirring in butter and heavy cream. Oh, and salt, because if you’re going to make caramel you may as well make salted caramel. Duh.

A super easy homemade salted caramel stuffed inside rich nutella and chocolate cups. Ehm, drool.

Oh so in other news, Alex and I found a place in Detroit and I move on FRIDAY. Like, four days from now. Yeesh. I don’t even want to begin to entice an idea of a thought of a plan of action.

But like I’m so excited.

Enjoy! xx

RECIPE

Salted Caramel Stuffed Nutella Chocolate Cups

Yields 12 large caramel cups!

Ingredients

    For the salted caramel

    • 1 cup granulated sugar
    • 6 tablespoons salted butter (I use Challenge butter!)
    • 6 tablespoons heavy cream
    • 1 teaspoon sea salt

    For the nutella chocolate

    • 3/4 cup nutella
    • 12 ounces quality dark chocolate
    • 12 mini muffin cups (mine have a 1-1/4" diameter)
    • mini muffin tray (these will keep your cups properly molded so they don't open at the weight of the chocolate)

    Directions

      Make the caramel

      1. In a small saucepan, heat the sugar on low heat until it's completely melted, swirling the pan gently every 20 seconds or so. Remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined. Pour into bowl and allow to cool completely before using.

      Make the nutella chocolate

      1. Place mini muffin cups into muffin tray.
      2. Melt the nutella and chocolate together in a double boiler over low heat. Once melted, immediately remove from heat.
      3. Use a small brush or, if you're like me, your fingers, to evenly brush 1 tablespoon of the melted chocolate mixture around the bottom and sides of each mini muffin cup. Place in freezer for 3-5 minutes to harden. If your sides are looking thin, repeat process by brushing the sides with more melted chocolate, then freeze for a few minutes.
      4. Scoop 1½ tablespoons of the salted caramel into the center of each chocolate cup, then top with a tablespoon of melted chocolate. Sprinkle with flaked sea salt, then place in freezer for 5 minutes before transferring to fridge to store for up to 5 days (You'll want to store these babies in the fridge so they don't melt on your counter. They're soOoOo good right out of the fridge with that cold chocolate melting in your mouth!)

      by

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      45 comments

      Reply

      Congratulations on find a new place!! Good luck with the moving process, I hope it goes smoothly! At least you know that you have these to keep you sane. 😉 I’ll be here consuming them too. Gorgeous recipe!

      Sarah | Broma Bakery
      Reply

      Thank you for the kind words Marina!!

      Reply

      These look SO amazing! I love all the flavors and I love how easy you make caramel-making. It doesn’t have to be as complicated as so many recipes make it out to be!

      Sarah | Broma Bakery
      Reply

      No it does not! Thank you Chelsea!!

      Reply

      Welcome home! I’ve loved following along with our adventures, but sometimes there truly is no place like your own bed. Also, these treats? Come to MAMMA.

      Sarah | Broma Bakery
      Reply

      Thank you!!! Adventures and home make each other so worth while. Thank you!

      Reply

      These are ridiculous. 100% magical… cannot wait to try them. So much for eating low-carb… when these are a possibility, it’s not worth it!

      Sarah | Broma Bakery
      Reply

      Oh these are worth every. single. carb.

      Reply

      Good luck with the move! I just moved earlier this month and um…a lot of my stuff is still in boxes. Oops! But these chocolate cups are exactly what I need to get motivated!

      Sarah | Broma Bakery
      Reply

      Good luck to finishing things up! So stressful but SO worth it 🙂

      Reply

      Congrats on finding a new place and good luck on Friday! It will be so wonderful to finally be in the same place as Alex. And these caramel stuffed cups – hubba hubba.

      Sarah | Broma Bakery
      Reply

      Thank you dear Ellie! You are the sweetest!!

      Reply

      Great recipe.. Can’t wait to try these.. Can I skip the muffin cups and place the chocolate directly into the muffin tins?

      Sarah | Broma Bakery
      Reply

      Hi Nada! I wouldn’t. They won’t have the same ripple around the edges, but more importantly, it will be a total bitch to get them out of the muffin tins!

      Reply

      Sarah! Does it have to be a MINI muffin tin? Can I use a REGULAR cupcake tray? Thanks!

      Sarah | Broma Bakery
      Reply

      Hi Sonia,

      You can, though then they will be really, really big!! These are meant to be small, smaller than peanut butter cups!

      Reply

      Ahhh Sarah these are so beautiful! I’ve loved seeing all your adventures on Snapchat this month, but I know it’s always a sigh of relief to sleep in your own bed!

      Sarah | Broma Bakery
      Reply

      Ahhh, thank you!! It’s been fun, but as I’m sure you saw, I’m a little exhausted. Time to sleep all day! 🙂 <3

      Reply

      Congrats on finding a place. And enjoy a bit of rest in your own bed. I’ll be enjoying these caramel cups!

      Sarah | Broma Bakery
      Reply

      Thank you! You are too kind!!

      Reply

      i was just staring at the speculoos-stuffed chocolate bars at the trader joe’s check out line last night. but these sound even better because salted caramel and nutella, hello!

      Sarah | Broma Bakery
      Reply

      I stare at those every time I am at TJs, so girlfriend, I’m with ya.

      Reply

      Sarah,

      It is always a pleasure hearing you and Alex are doing well and that now you have found a home. Congratulations and may many Blessings enter your doorway.
      And these cups – Whoa – it’s one of the best combinations I have ever seen and so nice you don’t have to be a Le Cordon Bleu graduate to put it together.
      Definitely throwing you under the bus at my next Cardiologist follow-up!
      Bill

      Reply

      Oh man these look good! I love making caramel, as long as you don’t take your eyes off it it is so easy to make and I agree that if you are going to make caramel then it might as well be salted caramel 🙂

      Reply

      I’ve been totally intimidated about making my own caramel but this I totally think I can do!! Loveeee these photos girl. Stunning!

      Reply

      These are just beautiful! Can’t wait to hear more about your adventures 🙂

      Reply

      Oh these look amazing ! Anything that involves salted caramel … count me in ! And these dark/shaded photos are stunning. Good luck with you move !

      Reply

      Girl, you’ve totally taken my breath away with these! So much yummines should be illegal and these pictures are utter perfection!

      Reply

      These cups are unreal! I want to be the person who took that delicious bite- your photos are gorgeous 🙂

      Reply

      These look sooo yummy and the photos are simply amazing!

      Good luck on the move 🙂

      Reply

      Oh wow these look amazing!!! Beautiful photos too!

      Reply

      I’m sure these are so delicious! Love your photos, too!

      Reply

      Wow these look amazing – made these with some caramel sauce I bought and some gold salt that I wanted to show off. and just loved them – thanks!

      Reply

      I want to make these to bring to my parents over Thanksgiving. After I freeze and put in the fridge will it be ok to travel 8 hours with them? I know you said they melt on the counter, so wondering if they always need to stay in the fridge? Thanks!

      Reply

      Ok, so I made these tonight. They are good, however, the ratios I think are off a little. When I initially put one tablespoon of chocolate in the bottom I didn’t have enough room for caramel and the chocolate that was called for. It was way too much chocolate in my opinion and not enough caramel. I think a half tablespoon works great on the bottom, then close to the full amount of caramel and then half to one full tablespoon of chocolate on top. They turned out much better that way. Also, the caramel made enough for 24 mini cups. I used unsalted butter and I think that was perfect, salted may have been overboard with the amount of salt.

      Reply

      How long are these good for in the fridge? Can they be frozen and then thawed in the fridge? I only need to keep them in the fridge for 4 days. Just want to make sure they’ll still be fresh. Thanks!

      Sarah | Broma Bakery
      Reply

      Oh yes, 4 days in the fridge will be fine! Just make sure to seal them well so air doesn’t get in and oxidize the chocolate 🙂

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