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Chocolate caramel cups
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Decadent caramel chocolate cups that are as delicious as they are beautiful.
Ingredients:
  • 60g butter, softened
  • 40.00 gm caster sugar
  • 75g plain flour
  • 13.60 gm desiccated coconut
  • 100g good-quality dark chocolate
  • 395g can sweetened condensed milk
  • 53.60 gm golden syrup
  • 40g butter
Instructions:
  • Preheat your oven to 180°C and generously grease twenty mini-muffin pans with a 1 1/2 tablespoon (30ml) capacity each.
  • In a bowl, cream together butter and sugar until pale and creamy using a wooden spoon. Mix in flour and coconut until fully incorporated. Press 1 1/2 teaspoonfuls of the mixture evenly into each pan using your fingers. Bake in preheated oven for 8-10 minutes until lightly golden. Immediately after removing from the oven, reduce oven temperature to 160°C.
  • Prepare the caramel filling by melting condensed milk, golden syrup, and butter in a small saucepan over gentle heat, stirring for 1-2 minutes until smooth. Divide the mixture evenly among the muffin pans. Bake until golden brown and set, about 5-7 minutes. Let them cool, then carefully loosen the caramel cups from the edges of each pan using a small knife. Transfer the cups to a wire rack.
  • Melt the chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Remove from heat, transfer to a plastic bag, and cut off a corner to pipe the chocolate over each caramel cup. Let it set for 30 minutes before storing in an airtight container for up to 3 days.

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