A smooth and creamy caramel center with just a hint of crunchy espresso beans.
Line muffin tray with liners.
Grate the chocolate into small shavings, and place 1/4 of the shavings into the top of a double boiler.
Over very low heat, begin to melt your chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.
As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.
Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.
Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).
Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.
If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.
Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.
Remove from freezer.
Sprinkle chocolate cups with 1/2 teaspoon of chopped coffee beans.
Spoon 1 teaspoon of caramel into the chocolate cups.
Tap on the counter to help smooth out caramel, and then gently use the back of a spoon to smooth out the rest.
Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are no gaps.
Garnish with chopped coffee bean pieces while the chocolate is still soft and transfer entire muffin tray to freezer for 5-10 minutes to harden.
Remove and enjoy.
Store in airtight container in fridge or freezer.