Dark Chocolate Pumpkin Butter Cups
Prep time
Cook time
Total time
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
  1. 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.
  2. 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.
  3. Using a cookie scoop or large spoon, evenly divide the chocolate between each liner. Spread into an even layer and freeze for 15 minutes.
  4. Using a teaspoon, divide the pumpkin butter between each liner and spread over the top of the chocolate layer.
  5. 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.
Recipe by at https://www.mymoderncookery.com/dark-chocolate-pumpkin-butter-cups/