Dark chocolate and white chocolate combine into a delicious bite-sized treat in my new Candied Pumpkin Chocolate Cups recipe! Use dark chocolate to keep these chocolate cups paleo!
This is going to be a popular post with all of you pumpkin lovers AND all of you chocolate lovers.
White and Dark Chocolate Cups
Chocoholics rejoice because these special chocolates come in both dark chocolate and white chocolate flavors. Both chocolate flavor blends so well with this sweet pumpkin filling!
It is so easy to make your own candy…you just have to pick your favorite flavor of chocolate.
One thing special about these chocolate pumpkin cups is they pack a protein punch! Collagen protein was cooked into the pumpkin mixture to help thicken, and to add some protein to balance out the sugars from the chocolate!
Mr. Fearless Dining and I prefer the dark chocolate with the pumpkin, but our kids prefer the white chocolate. What is your favorite? Feel free to comment below and let me know!
These chocolate pumpkin cups are perfect for a Halloween party, or even a fall harvest party!
See that gooey sweet pumpkin filling? You won’t believe how easy it is to make!
More fun ways to use this candied pumpkin puree:
- Mix it into whipped cream for a no-bake pumpkin mousse.
- Swirl it into this white fudge recipe for a Halloween fudge!
Are you ready to see how easy this homemade chocolate pumpkin cups recipe is to make?
The first step is to melt your chocolate.
The best ways to melt chocolate:
- Double broiler method: Fill the bottom of a double boiler with water. Place on the stove on medium-low heat. In the top pan, add your chocolate. Slowly melt the chocolate, stirring every two minutes to prevent the chocolate from sticking or burning.
- Microwave method: Place the chocolate in a microwave-safe dish. Place the dish in the microwave and heat for 30 seconds. Stir the chocolate and microwave for another 30 seconds. Stir the mixture. Continue to microwave, but cook in 10-second increments. Stir between each increment to prevent the chocolate from burning.
How to make a candied pumpkin puree:
Add the pumpkin puree, coconut sugar, vanilla, and collagen protein to a pan. Cook on low heat until the mixture slowly boils. Whisk frequently. Remove from heat and allow to cool.
This is what your pumpkin mixture will look like when it is cooked. The flavors will be caramelized in.
Use small paper liners and add to a mini muffin tin. Fill each halfway with melted chocolate.
Add a teaspoon of the pumpkin mixture on top of the melted chocolate. Top the pumpkin mixture with more melted chocolate. Repeat until you fill all of the cups.
Dust each chocolate with cinnamon. Refrigerate for 2 hours until the candy sets.
Will the chocolate stick to the liner paper?
If you refrigerate these chocolates, the chocolate will not stick to the candy liner papers.
Remove the candies from the paper before you eat them!
More fun homemade candy recipes to try:
(*Please note there are affiliate links in this post. If you make a purchase from a link, it will not affect the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make this Chocolate Pumpkin Cups Recipe:
- Melting chocolates. You can use dairy-free chocolate if you would like this recipe to be dairy-free!
- Mini muffin tin paper liners.
- 15 ounces pureed pumpkin
- 1/4 cup collagen protein
- 2/3 cup coconut sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 tablespoon coconut oil
- 12 ounces dark chocolate
- 12 ounces white chocolate
- In a saucepan, add the pumpkin puree, collagen protein, coconut sugar, cinnamon, ginger, and coconut oil.
- Cook on medium-low until it softly boils. Turn the heat down to simmer an additional 5 minutes.
- Remove from heat, pour into a bowl, and allow to cool 20 minutes
- In a microwave-safe dish, pour the chocolate in a bowl.
- Microwave: Cook in the microwave at 30-second intervals. Stir between every 30 seconds. After two intervals, reduce cook time to 10-second intervals to avoid burning the chocolate.
- If you choose to use a double boiler to melt your chocolate, fill the bottom pan with water. Stack the top pan on top of the water pan. Add chocolate to the top pan. Turn the stove on medium heat and melt the chocolate. Stir frequently.
- Take a mini muffin pan and line each cup compartment with a paper liner.
- Fill each cup halfway with melted chocolate.
- Add 1/2 teaspoon of the pumpkin mixture.
- Cover the pumpkin and fill with more melted chocolate.
- Refrigerate the muffin tin full of chocolates for 2 hours.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 193 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 4mg Sodium: 21mg Carbohydrates: 24g Fiber: 1g Sugar: 21g Protein: 4g
More Gluten Free Recipes to Try: