Planning a Halloween party and need a sweet treat? These Homemade Pumpkin Butter Cups are something special. Similar to the traditional peanut butter cup in looks only, these treats feature dark chocolate melted with Kerrygold butter and filled with the decadent taste of pumpkin pie. Trust me when I say these delicious treats won't last long!
Pumpkin Butter Cups
¼ cup raw cashews
¼ cup pumpkin puree
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon ginger
1/4 teaspoon nutmeg, grated
1/4 teaspoon cloves, grated
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
pinch of salt
1 bag dark chocolate chips
1 tablespoon of butter (I used Kerrygold unsalted)
Grind cashews into a fine powder using small food processor.
Add pumpkin, honey, oil spices, vanilla and salt and grind until smooth. Cover and place the mixture in the refrigerator for about 1 hour.
Melt the chocolate and butter together. (Adding butter makes for a smoother silkier chocolate.
Using a pastry brush, coat the bottom and part way up the sides of cupcake liners with chocolate. (Mini cups would work well) Chill in the freezer for 10 minutes, or until the chocolate sets up.
Spoon the pumpkin mixture into the chocolate shells, leveling it out. Coat with additional melted chocolate to cover.
Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.
I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.