White Chocolate Pumpkin Cups
I made white chocolate pumpkin cups for Thanksgiving at my aunt’s, and ohmygoodness, can I just say that everyone loved them? Thank you Lauren, for sharing this gem of a recipe.
I love the feeling of biting into a Reese’s peanut butter cup, so just had to try making these festive alternatives at home. The crunch of biting into one of these decadent cups, followed by the rich, gooey, dense filling, is hard to top. But, these white chocolate pumpkin cups do the job. I love the contrasting textures–crispy sweet white chocolate combined with creamy, graham-crackery pumpkin. It’s so addicting. Don’t let the assembly required to make these things daunt you. Yes, it’s time-consuming painting the insides of the foil mini-muffin liners, and you might get a little impatient waiting for the base layer of chocolate to chill in the fridge, but the end result is SO worth it.
-20 oz. white chocolate (Nestle works just fine, but I like Ghirardelli’s)
-4 oz. non-fat cream cheese (approx. 8 tbsp) at room temp.
-1/2 cup pure pumpkin puree (Libby’s or Trader Joe’s is awesome, or make your own!)
-2+ tsp pumpkin spice (or a combo of cinnamon, nutmeg, ginger; if the spices are old, use more for more zing.)
-2 tsp vanilla (just a couple splashes. I never bother actually measuring this)
-1/2 cup powdered sugar
-2 cups cinnamon graham cracker crumbs (generic Safeway brand is just fine)
-40 tiny foil muffin liners (the extra, extra small ones!)
-double boiler (or metal bowl + small pot)
-cookie sheet or tray
1. Melt the chocolate in a double boiler. I just melt it in a metal bowl, rested on top of a small pot of boiling water. Be sure to constantly stir so you don’t end up burning the chocolate.
2. Paint the inside of the muffin liners with the chocolate with the back of a small metal spoon, and place them on a cookie sheet to solidify. You will have extra chocolate, which you will use for later. Chill in the fridge for 20 or so more minutes.
When painting the inside of the liners, be sure the coat is thick enough so you don’t have any “see through” spots, but not too thick so that there is a puddle of chocolate filling the liner.
3. Prepare the filling. While the liners are chilling in the fridge, combine the cream cheese, vanilla, and pumpkin with an electric mixer. Beat till smooth. Add powdered sugar and spices. Food process the graham crackers and add to mixture, then stir by hand. The mixture will be thick. Taste it to make sure it’s to your liking. Feel free to add more spices or sugar as you see fit.
4. Remove the liners from the fridge and add dallops of the pumpkin filling to each cup. Press the filling down into each cup with your fingers to make it level.
5. Add the melted white chocolate to the top of each cup, and spread until smooth. (The chocolate will harden by this point, so you need to re-melt over the double boiler.) Make sure the cups are sealed, so that there are no gaps at the edges of the liners.
6. Chill for at least thirty minutes.
(You may have extra filling and chocolate. At this point, share with your friends, taste testers, or eat all the extra yourself! I scooped the extra filling into martini glasses and drizzled the extra chocolate over the top. These make for a nice treat for later.)
7. Voila! The pumpkin cups are complete!