Line a mini muffin tin with paper liners.

Place chocolate in a microwave safe bowl. Microwave for 2 minutes at 50% power; stir. Continue cooking at 50% power for 15 second intervals until chocolate is completely melted and smooth.

Place about 1 tablespoon of chocolate into each muffin cup. Use a small pastry brush, or the back of a spoon to push the chocolate up the sides of the muffin liners, almost to the top.

Place the muffin tin in the freezer. Meanwhile, place the caramels and cream in another microwave safe bowl. Microwave on high for 2 minutes; stir. Continue to microwave at 15 second intervals until caramels are smooth.

Remove muffin tin from freezer. Spoon caramel into chocolate cups, about 3/4 full. Return to the freezer for 20-30 minutes.

Spoon remaining chocolate over the caramel filling and smooth the tops. (You may have to reheat your chocolate if it has cooled down significantly). Sprinkle the tops of the caramel cups with coarse sea salt, if desired.