Another finger-lickin' good recipe from Alisa Fleming, of Go Dairy Free.
Coated with good quality semi-sweet or dark chocolate, these dairy-free chocolate pumpkin butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut-free options – all are scrumptious!).
This recipe for chocolate pumpkin butter cups came about when I was conducting my chocolate melting trials. I was craving something pumpkin, but needed an easy way to use up all of that delicious melted chocolate. These chocolate pumpkin butter cups came together so easily, and fortunately, since I ended up with a quadruple batch(!) they freeze nicely, and actually stay a little soft in the middle when fully chilled (read: you can eat them straight from the freezer!).