CARAMEL CUPS WITH RASPBERRIES

This recipe is the new Peanut Butter Cup! From the outside, it looks exactly the same, but inside there's a caramel filling with fresh raspberries. The combination is perfect! For the recipe, we first have to prepare the caramel, for this, I used the Caramel Sauce recipe from BaranBakery as an inspiration. If you want to see her recipe, click here.

Basically, Caramel is made from sugar, water, heavy cream, and butter. For a long time, I was afraid of making Caramel and I threw away several pans after I made it, but this recipe works! Before you start making Caramel, please make sure that your heavy cream and your butter is at room temperature. This is important because when we add these later in the (very!) hot Caramel it can get clumpy and thick but by having the cream and the butter at room temperature we can prevent that.

Another must for making caramel is to don't stir! Otherwise, the sugar will get clumpy and stick together. So, to get that silky and smooth texture, it's important to not stir it with anything. The only thing you can do is to slightly swirl your pan. 

One more tip before we start: be patient! Making Caramel takes time. It can take 15-20 minutes until the Caramel gets its golden, amber color. And please keep an eye on your Caramel during that time and don't walk away...

Recap:

• Don't stir!
• Be patient!
• Use room temperature heavy cream and soft, room temperature butter!

And now, let's start.

Recipe

Ingredients:

• 100g sugar (1/2 cup)
• 30g water (1/8 cup)
• 60g heavy cream (1/4 cup)- room temperature
• 28g butter (1/8 cup)- soften, room temperature
• 1 tsp. salt
• 5 Raspberries
• 140g dark chocolate
• 1 tsp. coconut oil
• OPTIONAL: 1 tsp. instant coffee powder

Instructions:

1. Start by placing your sugar and your water in a pot and let it simmer on medium heat until the sugar is completely dissolved. This can take 5 minutes, remember not to stir your mixture. You can slightly swirl your pan to combine everything.
2. Lower the heat and let it simmer for another 15-20 minutes until you reach your desired color. Your caramel shouldn't be too dark but rather soft, light, and golden in color.
3. Remove your pot from the heat and immediately stir in the heavy cream. Pay attention and do not burn yourself, the Caramel can get super hot and it will bubble and damp.
4. After the cream, stir in the butter as well.
5. Fill your caramel in a jar and let it cool for several hours (or overnight) until the consistency is thick and creamy.
6. For the chocolate cup, chop the chocolate and melt 2/3 of it (in the microwave or in a pot). Once it is completely melted, add the coconut oil, the coffee powder, and the rest 1/3 of the chocolate. Stir until everything is dissolved.
7. Take 5 muffin tins and fill 3 tsp of the chocolate into them. Then create an "edge" by using a teaspoon or a brush. The result should be a chocolate cup, I also added a picture, if you don't know how it should look.
8. Put your chocolate cups into the freezer for 10 minutes. Then fill them with your Caramel ( I used about 1-2 tsp. for each cup).
9. Take your raspberries, if they are frozen, let them unfreeze and remove some of the water, and place one in the middle of each of your cups.
10. To finish your Caramel Cups, sprinkle the remaining chocolate on top and put your Cups back into the freezer for another 10-15 minutes. If you want, you can sprinkle them with some sea salt before you freeze them.
11. Enjoy!

If you did this recipe, make sure to tag me in your Instagram photo, so I can check out your results!

Now the picture for the chocolate cup: