Chocolate Pumpkin Butter Cups (Printable Version)
Rich chocolate cups layered with creamy pumpkin spice filling offer a cozy, delightful bite.
# Ingredients Required:
→ Filling
01 -
120 ml pumpkin puree
02 -
80 ml almond butter
03 -
30 ml honey
04 -
10 ml pumpkin spice
→ Chocolate Coating
05 -
170 g dark chocolate chips
06 -
15 ml coconut oil
# Guide to Cooking:
01 -
Microwave the almond butter for approximately 30 seconds until softened.
02 -
In a mixing bowl, whisk together pumpkin puree, honey, softened almond butter, and pumpkin spice until a smooth consistency is achieved.
03 -
Melt chocolate chips and coconut oil in a microwave-safe bowl using 20-second intervals, stirring between each until fully melted and smooth.
04 -
Pour a thin layer of melted chocolate into silicone molds or mini cupcake liners and freeze for 10 minutes to set.
05 -
Transfer the pumpkin mixture into a piping bag with a cut tip and pipe evenly over the chilled chocolate base layer.
06 -
Return the molds to the freezer and chill for 5 to 10 minutes to firm the filling.
07 -
Cover the filling with the remaining melted chocolate and freeze for 1 to 2 hours until the center is fully firm.
# Extra Suggestions:
01 -
Any nut butter may replace almond butter, and maple syrup can substitute honey. Ensure chocolate is completely melted before pouring.