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Dark Chocolate Salted Caramallow Cups

Dark Chocolate Salted Caramallow Cups

Stacey Thimmes - The Sugar Coated Cottage
Dark Chocolate Salted Caramallow Cups!! Rich dark chocolate, Himalayan Salt and a filling of marshmallow cream and caramel!!
5 from 3 votes
Prep Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine Candy
Servings 6 cups


  • 2 cups dark chocolate
  • 3 oz marshmallow cream
  • 1/3 cups soft caramel
  • 1/2 Tbsp Himalayan Salt


  • Line a muffin tray with 6 muffin cups. (I prefer the foil cups, they are sturdier)
  • Melt 1 cup (of the 2 cups) chocolate.
  • Evenly disperse the melted chocolate amongst the 6 cups.
  • Now pick up the muffin tray and swirl it around so the melted chocolate climbs up the sides cups, do this about 12-15 times/swirls. This is creating the sides of your candy cups.
  • Put in the freezer for 10 minutes.
  • While the chocolate is setting, put the marshmallow cream into piping bag. (no tip needed)
  • Pull muffin tin out of freezer and evenly pipe marshmallow cream into each cup.
  • Freeze 10 minutes.
  • While marshmallow is setting, put the caramel into piping bag. (no tip needed).
  • Pull muffin tin out of freezer, evenly pipe the caramel on top of marshmallow covering it.
  • Freeze 10 minutes.
  • While caramel is setting, melt the remaining cup dark chocolate.
  • Pull muffin tin from freezer, pour the remaining chocolate over the chocolate cups evenly so all 6 cups get covered.
  • Sprinkle on salt. Let sit at room temp until completely set, over night is best but no less than 4 hours.
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