Chocolate Pumpkin Spice Cups
Ok pretty much everyone agrees that fall is the best season for baking! Think of these as Reese’s, without peanuts and with a fluffy & moist pumpkin pie filling. @skys_roots made her cups using cupcake molds, but silicone mini cupcake molds would work even better.
Chocolate Layer –
- 1 cup melted chocolate of choice (I recommend using a double broiler set-up for melting.
Pumpkin Spice Filling –
- 1/4 cup leftover nut pulp
- 1 tablespoon coconut butter, softened (or coconut oil melted would work too)
- 1 tablespoon maple syrup* or sweetener of choice
- 2 tablespoons pumpkin puree
- dash of salt
- 2 tsp pumpkin pie spice (essential)
- Melt your chocolate of choice or make your own chocolate by melting the coconut oil, then adding cacao powder and maple syrup.
- Line muffin tin or mini muffin pan with cupcake liners.
- Pour about 1/4 inch thick layer of chocolate into 6-8 liners. As reference, I used about 1/2 cup of the melted chocolate.
- Transfer to the freezer for about 5 mins (until hardened).
- While the bottom chocolate layer sets, mix together the pumpkin spice filling ingredients in a small bowl until well combined.
- Remove bottom chocolate layer from freezer and top each with about 1 tablespoon of pumpkin spice filling.
- Pour remaining melted chocolate mixture on top until pumpkin spice filling is covered.
Recipe and image contributed by @skys_roots.
- Transfer to freezer and let sit for another 5-10 mins (until hardened).
- Enjoy! I cut each cup into fourths, as they are very rich and are easier to eat this way. Store in the freezer or in the refrigerator for 3-4 days.