• Prep Time: 30 mins
  • Cooking Time: 9 mins
  • Serves: 48

Double Choco Caramel Cookie Cups

  • Recipe Submitted by on

 Ingredients List

  • Cookie cups:
  • 2 chocolate cake mixes about 16.5 ounces each
  • 4 large eggs
  • 1/3 cup oil
  • 48 chocolate-covered caramel candies a Kiss or Rolo or similar
  • Truffle filling:
  • 14 oz can sweetened condensed milk
  • 1 3/4 cup CHIPITS Semisweet chocolate chips or use milk chocolate if you prefer
  • Hershey Skor bits


Preheat oven to 350 degrees and grease 48 mini muffin cups very well.
In a stand mixer, combine cake mixes, eggs and oil and beat until combined. The dough should come together easily. If you need, add an extra tablespoon oil to help it come together.
Spoon rounded teaspoons into greased mini muffin tins and bake for about 9-10 minutes, until set on top.
Remove from oven and make an indent in the middle of the cookie cup. I used the back of a 1tbsp cookie scoop, sprayed with non-stick spray. Place a candy inside each cookie cup, pressing down gently. Set aside to cool completely before removing from the pan(after cooling in the pan for about 10-15 minutes, I like to gently turn or spin the cookie cups, so that they release from the edges of the pan, and then cool completely. If you try this and they don't release they are likely too warm and will crumble).
Once cookie cups are removed from the pan, heat sweetened condensed milk over medium-low heat and add chocolate chips. Continue cooking and stirring until completely melted. Spoon melted chocolate over candies in cookie cups or use a pastry or ziploc bag with the corner snipped. Work quickly because the truffles set relatively quickly. Sprinkle with Skor bits and press down gently so they set in the chocolate.
Let chocolate set completely before serving. Can be stored at room temperature for a few days, or frozen for up to a few months.

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