Dark Chocolate Pumpkin Pie Cups

Dark Chocolate Pumpkin Pie Cups

If you saw my last post, you will have seen the recipe for these instagram worthy pumpkin pie candy cups amongst the bunch of spooky links I provided…

And, while I do love a good quality Madagascan vanilla bean white chocolate, I still can’t seem to turn away from dark chocolate – especially during Halloween. It just pairs better with all things festive – y’know – all that caramel, salt and walnut kinda jazz. 

If there’s one more festive ingredient to add to that mix – you guessed right, it’s pumpkin! – and thanks to some Halloween inspiration from Paper and Stitch, I’m now obsessed with my dark chocolate pumpkin pie cups. 

I made these over the weekend for my *always* skeptical boyfriend, and he actually likes them, which totally surprised me! The best thing about this recipe, aside from it’s ease and deliciousness, is the fact that it only contains a handful of ingredients that anyone could find at the grocery store. 

I guess it’s also a plus that these pumpkin pie cups contain a vegetable, right? Maybe you can trick your kids into eating some yummy, spiced pumpkin this Halloween instead of gummy bears. Or just give them the gummy bears??? I dunno. I’m not a parent…

I’m just a 25 y/o that’s obsessed with Halloween and treats and all things pumpkin. 

DARK CHOCOLATE PUMPKIN PIE CUPS

   

:: makes 15-20 mini cups ::

   

YOU’LL NEED: 1 cup pureed pumpkin, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove, 1/2 tsp cardamom, 1 tsp vanilla, 1 tbsp coconut sugar, 1 tbsp melted coconut oil, 500g dark chocolate melts

   

  1. Using a large baking tray, lay out mini patty cases. You could also use a mini-cupcake silicone baking tray. 
  2. Fold the spices, sugar and melted coconut oil through the pureed pumpkin. Set aside. 
  3. Melt the dark chocolate over a low heat using a double boiler, or just a stainless steel bowl sat over a saucepan half-filled with boiling water. 
  4. Drizzle 1-2 tsp of melted dark chocolate in the bottom of each patty case. Let cool. 
  5. Then, add 1 tsp of the pumpkin pie mix in to each patty case. Leave it slightly rounded in the centre – don’t spread it out to the edges of the patty case, otherwise the bottom and top layers of chocolate won’t be able to fuse. 
  6. Drizzle another 1-2 tsp of the melted dark chocolate on top of the pumpkin pie layer. Let cool. 
  7. If you have any chocolate left, you can now add a little extra to each of the patty cases. Or, eat it with a spoon like I did!
  8. Put the baking tray in the fridge or set aside for a few hours and allow it to cool, harden and then completely set. 
  9. You can keep the cups in the patty cases, or you can peel them off {like I did} and store them in an airtight container in the fridge or cupboard {if it’s not too hot in your house} for a week at most. 
  10. They’re best eaten when you’re in the kitchen procrastinating over a cup of tea, or at midnight when you sneak into the kitchen for a snack.

Are you going to make these dark chocolate pumpkin pie cups? Make sure to tag me in your snaps on social media @agirlandgrey!

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1 Comment

  1. October 29, 2018 / 3:09 pm

    Omgggg, these little dark choc pumpkin pie cups look delicious! I think I could eat a whole batch if I’m honest…. YUM! 🙂
    I’m a sucker for anything with dark chocolate! Gorgeous photos too Sharni…. always #onpoint !
    I can’t wait to make these once my exams are over and I have the chance to spend more time leisurely in the kitchen!
    Daisy xxx
    https://daisychaindaydreamsblog.wordpress.com/

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