Description
Delight in these festive Chocolate Maple Peanut Butter Pumpkin Cups, featuring a smooth chocolate shell filled with a rich, creamy maple peanut butter mixture. Perfect for fall celebrations or anytime you crave a decadent, seasonal treat with the warm flavors of pumpkin spice and real maple syrup.
Ingredients
Chocolate Shell
- 1 1/4 cups chocolate melts or chips (white, milk, semisweet, or dark)
- 1 tablespoon plus 1 teaspoon coconut oil (as needed)
- Oil-based orange food coloring (optional, for white chocolate)
Maple Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 2 tablespoons real maple syrup
- 2 to 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 1 pinch ground cinnamon (optional)
Instructions
- Prepare the Chocolate Shell: Microwave 1 1/4 cups of chocolate melts or chips for 1 minute, then stir well. Continue heating in 30-second intervals, stirring after each until the chocolate is smooth. Mix in up to 1 tablespoon plus 1 teaspoon of coconut oil as needed to achieve a glossy, fluid consistency. If using white chocolate, stir in oil-based orange food coloring to achieve a festive color.
- Coat the Mold: Spoon about 2 tablespoons of melted chocolate into each of the six pumpkin cavities of a silicone mold. Tilt the mold or use a food-safe brush to evenly coat the sides and stems of the pumpkins with chocolate. Freeze the mold for 10 minutes to set the chocolate shell.
- Make the Maple Peanut Butter Filling: In a bowl, stir together 3/4 cup creamy peanut butter, 2 tablespoons real maple syrup, 2 tablespoons powdered sugar, 1/4 teaspoon vanilla extract, a pinch of salt, and an optional pinch of cinnamon. If needed, add the remaining 1 tablespoon powdered sugar to create a thick, scoopable filling.
- Assemble the Pumpkin Cups: Divide approximately 3 tablespoons of the maple peanut butter filling evenly among the six chilled chocolate shells. Gently press the filling into an even layer, leaving a narrow border around the edges and space at the top for the chocolate cap.
- Seal with Chocolate: Spoon the remaining melted chocolate over the filled cavities, spreading it to the edges so it meets the shell sides. Tap the mold lightly to smooth out the backs and remove air bubbles.
- Chill to Set: Freeze the assembled pumpkin cups for 15 to 20 minutes or refrigerate for about 30 minutes, until completely firm.
- Unmold and Serve: Carefully peel the silicone mold away from the edges, then gently push each pumpkin cup out from the bottom. Let the chilled cups stand at room temperature for 5 minutes before serving to allow the filling to soften to a creamier texture.
Notes
- Use an oil-based food coloring for white chocolate to prevent seizing.
- Adjust powdered sugar in the filling to achieve desired thickness.
- Refrigerate pumpkin cups in an airtight container for up to one week.
- For a nuttier flavor, try substituting almond butter for peanut butter.
- Ensure chocolate is fully melted and smooth before beginning to coat the mold.
