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Pumpkin Butter Cups

George Bryant
4.79 from 19 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8


Only use One of the chocolates below

    Chocolate (Homemade)

    • Place all of your ingredients in a bowl and whisk well until combined

    Chocolate (Store Bought)

    • Place your chocolate in a double boiler over low heat and stir until melted
    • Keep the temperature on low so you don't burn your chocolate

    Remaining Steps

    • Once your chocolate is prepared, line a baking sheet with silicone muffin liners or paper muffin liners (these might stick, I don't know)
    • Spoon chocolate in each muffin liner to fill the bottom
    • Using a brush, paint chocolate around the sides and bottom of the muffin liner so there is a layer of chocolate covering all the bottoms
    • Place in the refrigerator and let set for 30 minutes
    • Using any of the fillings listed above in the ingredients, place small spoonfuls in the mold, ensure you don't overfill so the chocolate you pour over can bond with the cold chocolate
    • Using your remaining melted chocolate, fill the cups until the filling is covered
    • Place back in the refrigerator for 45-60 minutes to let set
    • Remove from the refrigerator and if using silicone molds, you can pop them out and plate or you can leave them in paper muffin liners
    • Store in the refrigerator in a ziploc bag or airtight container