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Mix up classic fall tastes in these caramel apple cups. They’re easy to pass out and even easier to eat. I love showing up at gatherings with these because everyone can grab one—no sticky messes.
The first time I brought these to our family’s hayride, everyone asked for seconds. The apple-caramel mix was just gone! Now I can’t imagine fall without making them at least once.
Tasty Ingredients
- Salted caramel sauce: The sweet-salty kick brings everything together. Any store-bought or homemade works.
- Vanilla wafer crumbs: Crushed cookies make a yummy base. Choose something fresh for more flavor.
- Milk: Whole milk fluffs up the pudding. Use cold milk for best blending.
- Extra caramel sauce for drizzling: Throw on a little more caramel for a fancier look. Real dairy caramel tastes best.
- Diced peeled apples: Crisp and tart apples, like Honeycrisp or Granny Smith, pull in that fall tang. The fresher, the better.
- Cinnamon: Gives the apples classic pie vibes. Fresh packs more punch than old spice jars.
- Heavy cream: Makes the mousse fluffy and rich. Cold cream helps it whip up fast.
- Light brown sugar: Adds caramel flavor and helps apples soften. Choose soft brown sugar so it mixes in smooth.
- Instant vanilla pudding mix: The creamy part of the dessert. Pick a brand you trust.
- Butter, melted: Holds the cookie base together and ups the taste. Unsalted is great if you’re watching saltiness.
Simple Steps
- Seal and Chill:
- Pop on lids and chill them until you're ready to eat. They're great soon after, but giving them a few hours in the fridge brings the flavors together.
- Top with Apples and Drizzle:
- Put a big spoonful of cooled apples on top of each cup. Pour a bit more caramel over the top for a flavor kick.
- Fill the Cups:
- Squeeze the mousse on top of the crust in every cup. Use a spoon to swirl or smooth them out.
- Whip Cream Into Pudding:
- Beat the heavy cream into the pudding mix for about three to five minutes. The mousse will fluff up. Put it in a piping bag so it’s easy to fill the cups.
- Add Caramel:
- Blend in the caramel sauce with an electric mixer on medium until smooth and mixed well.
- Get Pudding Mixture Ready:
- Whisk up pudding mix with milk and let it set up for a few. It’ll thicken and work better for mousse.
- Build Your Base:
- Drop the crumb mixture into each little cup. Press down with a glass or bottom of another cup to make a firm bottom layer.
- Make the Crust:
- In a big bowl, mix melted butter and vanilla wafer crumbs. Stir so every crumb gets a bit of butter and sticks together.
- Prep the Apples:
- Peel and chop apples. Toss them in a pot with brown sugar and cinnamon. Cook on medium, giving them a stir now and then, until they’re soft and syrupy. Cool them all the way before you go any further.
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Good to Know
It’s a family tradition to make these with my kids. We pick apples together and when cinnamon and caramel start bubbling, the whole house just smells like fall is here.
How to Store
Stick the cups in the fridge and they’ll be good for three days. Cover them so they don’t dry out. For the prettiest look, wait to add the caramel drizzle until right before you set them out.
Ingredient Swaps
Need a time-saver? Canned apple pie filling makes a fast shortcut instead of homemade apples. Out of vanilla wafers? Graham crackers or Biscoff cookies taste awesome too. Make your own caramel for a homemade touch if you want.
Serving Ideas
Great for crowd events like potlucks, birthdays, or big family holidays. Single servings fit perfectly on a party tray. Add a swirl of whipped cream or a shake of sea salt to make them pop.
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Fun Fact
Caramel apples scream fall in America. Taking those same flavors, this dessert is easier to share and make ahead—perfect for busy days with friends or family.
Recipe FAQs
- → Which apples are best to use?
Go for tart and firm apples like Honeycrisp or Granny Smith—they hold up well and balance the dish perfectly.
- → Can I skip making caramel sauce?
Sure, buying caramel sauce from the store works fine. It saves prep time too!
- → How far in advance can I prep these?
You can assemble the cups up to two days before. Just pop them in the fridge with lids on.
- → What works instead of vanilla wafers?
If you don't have vanilla wafers, try using graham crackers or digestive biscuits as an alternative crust base.
- → What's the easiest way to put mousse in cups?
A piping bag, or even a plastic bag with the corner snipped, works great for layering the mousse.