These chocolate pumpkin butter cups are a great way to kick off that jar of pumpkin butter. If you’ve never had pumpkin with chocolate, you’re in for a real treat! Because pumpkin butter has the taste and texture of pumpkin pie (without the crust), these are basically chocolate-covered pumpkin pie bites!
I feel like my brain is being torn in two different directions: it’s fall…it’s almost Christmas.
I blame myself, really. Usually I’m that person throwing dirty looks at the Christmas people who string lights and wear Christmas jammies on November 1. “Excuse me peeps, it’s still FALL and I have a turkey to spatchcock.”
But this year…I swear, it’s like I made one batch of perfect mashed potatoes, and my Thanksgiving prep was a success and I was ready to move on. “These potatoes are perfection! Let’s never do this again. Christmas please!”
It could be the fact that I’ve been finally reading Elin Hilderbrand’s winter novels. I put them off because novels surrounding holidays make me gag from cheesiness, but this year I was needing a soft dose of cheese…maybe a strong but soft brie. Wait, what?
Anyways, just like her summer novels, her winter ones are set on Nantucket, but this time there’s cozy Christmas scenes and decorations. Gimme gimme. It made me want to dig out our stockings and hang them on our boring mantle! Blow out that pumpkin candle, where in the world is my TREE??
Anyways, so here we are. I’m switching cinnamon in my coffee for peppermint and I’ll probably be burned out by December 3rd. BUT I’ll keep cranking out fall recipes because (duh) it’s still fall and we still have a huge food holiday to tackle!
So, remember that recipe for Stovetop Pumpkin Butter? I’m using the pumpkin butter here! You can go to Trader Joe’s and buy a jar if you need to, but I’m hoping you made the homemade version and you still have some to use up.
This is one of those crazy-easy recipes. It’s really more of a “how to.” Keep it super simple and casual, just let the drippy chocolate guide your mood. In the end, we’re eating Chocolate Pumpkin Butter Cups, so there’s no messing up here.
There’s just two tips I have for you with these: 1. Freeze the bottom layer before moving on and 2. Let the top layer of chocolate enrobe the filling and then seal to the edges. Don’t force anything, just let the chocolate move. A little guidance from a silicone spatula goes a long way.
Ready? Let’s get our Wonka on!
Chocolate Pumpkin Butter Cups
Recipe by Melissa @ Treats With A Twist
Makes 9 standard sized cups
Make sure your candy mold is properly prepared according to its instructions (some may need to be greased, some may need nothing. I used an old tart pan so I greased it with a thin layer of coconut oil).
Melt together the chocolate chips and coconut oil and whisk until smooth.
For standard-sized cups, place 1 ½ – 2 tsp. of melted chocolate in the bottom of each mold (I was making 9, so I only greased and worked with 9 spaces in my tin). Then, freeze this bottom layer (30 minutes).
Next, place 1- 1 ½ tsp. of pumpkin butter in the middle of each frozen chocolate layer, leaving a tiny bit of space around the edges for a good seal.
Top each pumpkin layer with approximately 2 tsp. of melted chocolate, carefully smoothing it so it drapes over and around the pumpkin butter. Freeze (30min-1hour).
Make sure your cups are thoroughly frozen before releasing them from the molds. THEN keep them in the refrigerator to enjoy as you want!
NOTE: Don’t let the cups sit at any higher temperature than room temperature or they will melt. Eating them out of the freezer will actually result in a frosty middle, which I just don’t like. The creamy center (like pumpkin pie) is achieved by keeping them in the fridge after they are un-molded.
TO PRINT this recipe, copy and paste the text into a new document on your computer and hit print! It’s that easy!
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