Dark Chocolate Pumpkin Peanut Butter Cups

I know, amazing!

I love peanut butter cups, and even though they are most often made with milk chocolate, I’ve found a few dark chocolate ones that are vegan and delicious! But when I started seeing the idea to make my own floating around the web, and pumpkin ones no less, I knew I had to do it!

So this afternoon I armed myself with my favorite non-dairy chocolate chips, a jar of peanut butter, and my pumpkin puree. About an hour later I had 2 dozen delicious, creamy, ooey gooey dark chocolate pumpkin peanut butter cups! Yum! This is really dangerous that I know how to make these. And now I’m going to teach you. Yes, we’re all in big trouble!

I’ve tried a few brands and this is my favorite

Dark Chocolate Pumpkin Peanut Butter Cups
2 cups dark chocolate chips
1/2 cup pumpkin puree (make your own, or use canned, but not pumpkin pie filling!)
2 tbs maple syrup
1/4 cup peanut butter
1 tsp cinnamon
1/2 tsp nutmeg
sea salt to sprinkle

*you will also need mini muffin tins and mini muffin papers

Melt chocolate chips in a double boiler (I just place a heat safe glass bowl over a metal sauce pan with an inch of two of water in it. Don’t let the water boil, just keep it warm). While chocolate is melting, line cupcake pans with 2 dozen mini papers.

Once chocolate is melted, put about a teaspoon of chocolate into each cupcake paper. Then use the opposite end of a regular spoon to “paint” up the sides of the paper liners. If you end up with some of the paper showing through on the bottom, just add a little more chocolate. You want the bottoms to be solid enough to hold in the filling.

The higher you paint the chocolate up the sides, the more space you’ll have for the pumpkin filling.

Place the cupcake trays into the freezer for 10 minutes. What, you don’t have extra space in your freezer for cupcake trays? I totally do. No, my counter was lined with fozen beans, soup, and a loaf of bread while I was making these! They didn’t thaw too much ?

While the chocolate is hardening in the freezer, mix your pumpkin mixture. Try not to eat it!

Once chocolate is hardened, place a small teaspoon of pumpkin peanut butter mix into each cup, leaving a tiny bit of space on top so that you have space for a chocolate “lid.”

Don’t worry about leveling out the pumpkin filling, the warm chocolate will flatten it

Then put a small amount of chocolate on top of each cup, using the spoon to push the chocolate gently to the edges to “seal” each cup. Sprinkle with sea salt and place back into the freezer. Let chill for about 10 minutes.

Ready to chill in the freezer

Leave in paper until you are ready to eat. Try not to eat all at once!

I had to eat all of these to make sure the recipe was just right. You’re welcome.