Chocolate Pumpkin Cups

If you are looking for an easy crowd-pleasing dessert, this will do the trick. Memories of Reece’s Peanut Butter Cups flow sweeter than the reality; high fructose corn syrup, trans fats, and a ridiculous amount of sugar are nothing to smile about.

These don’t qualify as health food, by any means, but they are certainly sweet treats that you can feel good about serving. And by “sweet treats”, I mean they are DECADENTLY DELICIOUS.

Ingredients for chocolate pumpkin cups:
1 bag vegan chocolate chips
1 can pumpkin (or use your own pumpkin puree)
2 tbsp peanut butter
1 tsp vanilla
1 tsp pumpkin pie spice (or 1/4 tsp each of nutmeg, cinnamon, ginger and clove)
1 tbsp brown sugar (optional)

Melt the chocolate chips in a heat resistant mixing cup. Boil the water until the chocolate is creamy and pourable.

Pour about 1 tbsp into mini muffin tins. Other molds are fine, and paper baking cups work too! Use a pestle (or your finger) to coat the sides with chocolate. Freeze for 5-8 minutes. Then add a bit more chocolate to thicken the walls. This makes them a bit sturdier in hopes they won’t crack. (But some will, unless you are just that good…)

Mix the remaining ingredients into a smooth paste. Add enough to each mold that it touches the sides (if you leave “air space”, they’ll crack easily…)

Pour a bit more chocolate over the tops, smoothing it to meet the sides, and swirl a pattern if you insist on a perfect presentation. Place in the freezer for about an hour.

Carefully remove from the tins with a thin knife. It’s an art, so go slow. If you do have chunks that separate, you can use a touch of warm water on your finger to reattach, and then freeze separately for a few more minutes. (I didn’t bother…no one cares if there is a crack as they pop them into their mouths…)

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