Chocolate Caramel Cups


As some of you might know, before I started studying patisserie, I was doing an Arts degree.


I was supposed to finish it last year, but I had to defer one of my units for a semester to be able to study patisserie with less fuss and less paperwork.


At the time, it felt like the most brilliant idea, as it lightened my workload and gave me one less boring public relations subject to think about.

Now that I have picked up the unit again, and am studying it alongside my patisserie course, it is just plain frustrating.


Because I have to write an essay today. It’s not even an essay, really, just an analysis of a PR campaign. And I absolutely, totally, completely don’t want to do it and don’t even know where to start.


I mean, I haven’t written an essay in 10 months. The most writing I’ve done this year has been right here on the blog. I’m not even sure I remember how to reference. The idea of doing scholarly research is actually making me physically nauseous. I. Don’t. Want. To. Do. It. Can I please defer it again??


So instead of getting myself together and doing my assignment, I made you some chocolate caramel cups. And ate some, and took some photos, and edited them, and sat down with my laptop to write a post, and here we are now.

I’ll do some homework later, I swear. But I’d prefer to like, go for a run or something. Anything, really, to avoid doing this assignment.


CHOCOLATE CARAMEL CUPS
Adapted from Madison magazine.

For the base
250g graham cracker or digestive biscuit crumbs (9 oz)
90g dessicated coconut (3 oz)
30g brown sugar (1 oz)
1/2 cup plain flour (75g)
125g golden or maple syrup (4.5 oz)
125g unsalted butter, melted (4.5 oz)

For the filling
200g condensed milk (7 oz)
25g unsalted butter (1 oz)
20g golden or maple syrup (0.3 oz)

For the ganache
100g milk chocolate (3.5 oz)
150g Nutella (5.3 oz)

Preheat the oven to 170 C (325 F) and get out a 24 hole mini muffin tin.

To make the base, combine the biscuit crumbs, coconut, sugar and flour in a large bowl. Stir together the melted butter and golden syrup and mix it into the dry ingredients.

Press the base into the base and up the sides of the mini muffin holes, using about a tablespoon of mixture in each hole. Leave a small indent in the center of each one.

To make the filling, place the condensed milk, butter and golden syrup in a bowl. Heat it in the microwave, stirring every 30 seconds until the mixture begins to thicken. Allow it to cool slightly.

Pour a teaspoon or so of caramel into each base and bake for 15-20 minutes, until golden. Allow to cool.

To make the ganache, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the Nutella.

Pour a tablespoon of ganache onto each caramel cup. Allow it to set. Makes 24.

35 Thoughts on “Chocolate Caramel Cups

  1. So happy you procrastinated and made these! They look delicious! Now get back to that assignment :) x

  2. Wow natasha! I love the think biscuit base! With the caramel and chocolate, it is just perfect!

  3. Caramel! Can never have enough of that stuff, keep these coming :)

  4. These look amazing! I love caramel AND ganache. The combo sounds heavenly! Your pictures are gorgeous as well.:)
    Doing things you don’t feel like doing, like writing essays and referencing sources, plain old stinks. Ugh. I’d much rather be baking too.
    On the other hand, taking patisserie courses is something I would love to do!

    • Hey, thanks so much for all the lovely words :-) Doing things you don’t like does stink. But it makes me appreciate the things I love, like patisserie, even more! You should do a course its so amazing!

  5. Anne Bonney on September 6, 2012 at 2:49 am said:

    I’m going to eat the chocolate caramel cups first – these look delicious.

  6. That sounds incredibly boring. I’m happy that you finished it, though! My homework tonight is to catch up on reading food blogs. Terrible, isn’t it? :)

    These look SO good! And that ganache. I want.

  7. These guys are gorgeous! I want to gobble them up!

  8. I like your kind of procrastination :) Did you end up doing the assignment? Sometimes the anticipation is worse than the actual thing…hope it wasn’t too bad :)

    • Haha you are absolutely, absolutely right! The anticipation was worse than the actual thing. I kept putting it off and dreading it but once I actually sat down and got it out it was fine. I’m just out of practice, lol! Hope you’re well :-D

  9. Pingback: >Cherry Clafoutis Tart | Butter

  10. You sound like my daughter and her uni assignment I call her the queen of procrastination

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  12. So simple but so yummy-looking. Must make! Would it be wrong to do them in a standard sized muffin pan??!! My excuse is I don’t have a mini one – what a shame – hehe!! ;-)

  13. Hey! <3!!These were really yum! But the base is a little tricky cos the mini cupcake holders are a little too tiny to work with. Any additional tips??
    Also, we double batched it and ended up with a whole lot of crumbs… What other yummy stuff can we make with them?

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