These Dark Chocolate Pumpkin Butter Cups are an easy four-ingredient dessert that’s perfect for all of your fall festivities!
Hey folks! I hope everyone had a wonderful Halloween! Just in case you didn’t have any leftover candy, I’m here to share with you these Dark Chocolate Pumpkin Butter Cups that will be a lifesaver when the holidays roll around!
Peanut butter cups are arguably the best candy out there. I’m definitely a slave to hoarding them whenever they cross my path. My mom and I have a tradition of making candy during the holidays.
It’s mostly bourbon balls, but we also make chocolate dipped pretzels and homemade peanut butter cups. This year, I thought I would add something fun to the mix with a pumpkin spice option. If you’re thinking that pumpkin butter and chocolate are a weird combo, you are so wrong.
The subtle spice goes so well with the rich chocolate, and the sea salt is the perfect finishing touch. Seriously, don’t skip it.
You could absolutely make your own pumpkin butter to use in the middle, but I took the easy way out and used some from Trader Joe’s, which, truth be told, is WAY better than anything I’ve ever made.
If you know of a great recipe that tastes like perfectly sweet concentrated pumpkin pie filling, leave me a comment and let me know!
I hope that you choose to make this super easy recipe a new holiday family tradition because I know that I will be!
- Dark Chocolate Pumpkin Butter Cups
- Author: My Modern Cookery
- Prep time: 40 mins
- Cook time: 10 mins
- Total time: 50 mins
- Serves: 12 cups
- 12 ounces dark chocolate baking chips, divided
- 4 tsp coconut oil, divided
- ½ cup prepared pumpkin butter (Trader Joe's is my favorite!)
- flaky sea salt, for sprinkling
- Place 12 cupcake liners in the cavities of a standard muffin tin. You could also use mini muffin tins and liners or a candy mold, the recipe would just make more.
- Fill a large saute pan with 2 inches of water and bring to a simmer for your double boiler. Place half of the chocolate chips and 2 teaspoons of coconut oil in a heatproof bowl. Place the bowl of chocolate into the simmering water and stir until melted.
- Using a cookie scoop or large spoon, evenly divide the chocolate between each liner. Spread into an even layer and freeze for 15 minutes.
- Using a teaspoon, divide the pumpkin butter between each liner and spread over the top of the chocolate layer.
- Melt the remaining chocolate and coconut oil in your double boiler using the same bowl. Divide evenly among the liners and spread into an even layer, until the chocolate covers the pumpkin butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set.