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Dark Chocolate Pumpkin Butter Cups

October 27, 2017

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Servings
14-16 mini-cups
Servings
14-16 mini-cups
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
14-16 mini-cups
Servings
14-16 mini-cups
Servings mini-cups Units
Ingredients
Filling
Extra
Instructions
  1. Heat all chocolate ingredients over low heat until melted and combined, a few minutes.
  2. Line up 14-16 mini cupcake liners on a baking sheet. Pour about 1 tsp of chocolate into each one. Swirl it around to coat the sides slightly. Freeze for 5 minutes.
  3. In the meantime, make the filling by combining all ingredients into a bowl and mixing.
  4. Put a small dollop of filling into each cup. Pour more of the chocolate over the top until it’s completely covered. Distribute evenly until chocolate is all gone and cups are almost filled to the brim.
  5. Freeze for at least 10 minutes.
  6. Optional: top with a tiny pinch of salt.
Recipe Notes

Will keep in an airtight container for up to a month in the freezer. Let sit out for a few minutes before eating for the perfect bite!

Recipe provided by Mackenzie's Table.

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