Peanut butter cups may be a favorite of many, but these Pumpkin cups are delicious as well as festive! Add to that the twist of white or dark chocolate, and you have a dessert that will appease most everyone – and have them asking for the recipe.
Each bite begins by breaking into the chocolate shell and finding a pumpkin pie surprise waiting inside. I am a lover of dark chocolate, but my husband likes the white variety…so I decided to try my hand at both. These are a bit labor intensive, which is why I saved to make for a wedding.
White and Dark Chocolate Pumpkin Cups
- 20 oz Good-Quality Chopped White or Dark Chocolate or Chocolate Chips
- Aluminum/Tin Foil Muffin Liners
- 4 oz Neufchatel Cream Cheese, at Room Temperature
- 1/2 Cup Pumpkin Puree
- 2 Tsp Pumpkin Pie Spice
- 2 Tsp Vanilla
- 1/2 Cup Organic Powdered Sugar or Honey Granules
- 2 Cups Finely Ground Graham Cracker Crumbs (A Food Processor Works Best Here – I used Kinnikinnick Graham Animals)
Place Chocolate in a large bowl and microwave for 1 minute. Stir, then place back in for 1 minute more. Only cook until warm and melted…be careful not to overcook or chocolate will become grainy! Using a small spoon, put a dallop of chocolate into a muffin liner (the tin liners are much easier to peal at the end than paper cups). Smooth around and “paint” the sides – about 1/4 of the way up. The layer of chocolate should be thick enough so as not to see through to the tin. You will not use all the chocolate in this step.
Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before.
In a medium bowl, combine cream cheese, pumpkin puree, pumpkin pie spice, and vanilla. Beat with an electric mixer until smooth. Add in the sugar and beat until smooth. Stir in graham cracker crumbs with a mixing spoon.
Using a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Make sure to add enough to have a tasty bite, but try not to go over the chocolate edges on the muffin liners. Smooth the top to create an even surface. (I found that wetting the spoon and then smoothing the pumpkin worked best).
If the remaining melted chocolate has hardened too much, simply repeat the heating instructions. Evenly divide the remaining chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.
Chill in the refrigerator until set, about 1-2 hours. Unwrap the cups and enjoy!