Pumpkin Chocolate Cups
- 3/4 cup pumpkin puree
- 1/2 cup speculoos cookie butter
- 1 tablespoon Imperial Sugar Light Brown Sugar
- 1/4 teaspoon pie spice
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- Orange food coloring, optional
- 12 ounces melted and tempered pure milk chocolate or melted light cocoa candy melts/melting wafers
- 1 3/4 inch base by 5/8 inch height paper candy cups (or cupcake wrappers or mini cupcake wrappers)
- Lay a stack of 4 paper towels on your counter.
- Spread pumpkin puree in a thin layer over paper towels.
- Set a double layer of paper towels over top of pumpkin puree and press down, squeezing out liquid.
- Repeat with clean paper towels until towels no longer soak up any more liquid.
- Scrape dried pumpkin puree into a mixing bowl.
- Add Speculoos cookie butter, brown sugar, and pie spice.
- Sift powdered sugar into bowl.
- If using, add a few drops of orange food coloring.
- Stir ingredients just to combine. Mixture will be very thick. If you over mix, filling may become greasy.Cover and set aside.
- To make large pumpkin chocolate cups, insert sixteen 1 3/4 inch (base) by 5/8 inch (height) fluted paper candy cups into two cupcake pans, placing 8 in each pan.
- Spoon a heaping teaspoon of chocolate into one of paper candy cups.
- Use a food-use-only paint brush to brush chocolate up sides of paper cup. (If using cupcake liners, only brush chocolate about 3/4 of an inch up edge of paper cups.)
- Repeat, brushing chocolate into remaining 7 paper cups.
- Pop pan into refrigerator if you used pure tempered milk chocolate or into freezer if you used melted candy melts.
- Chill until hardened for about 5 minutes, then remove and set aside until needed.
- Meanwhile, repeat, filling remaining 8 cups.
- If you notice any thin spots in your chocolate cups, fill those spots in with more chocolate.
- Equally divide pumpkin spice filling among 16 chocolate cups (a little less than 1 tablespoon in each).
- Spoon a teaspoonful of chocolate over top of filling and use paint brush to spread it out to edge.
- Chill for 3-5 minutes until hardened.
- Allow candies to come to room temperature before eating.
- Store in an airtight container at room temperature for up to 3 days or in refrigerator for up to a week.
- (To make mini pumpkin chocolate cups use 24 mini cupcake liners, 1 teaspoon of chocolate to make bottom shell and about 2 teaspoons of pumpkin filling. Then top with about 1/2 teaspoon of chocolate.)
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.