Dark Chocolate Pumpkin Seed Butter Cups

5 from 2 votes

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I am a huge fan of Reese’s Peanut Butter Cups. They are probably my favorite store bought candy. Well, what if I told you you could make your own, and with using pumpkin seeds? These are straight up FANTASTIC and so easy to prepare.

Dark Chocolate Pumpkin Seed Butter Cups. www.keviniscooking.com


How about these Reese’s inspired Dark Chocolate Pumpkin Seed Butter Cups? They are so good!

I love me some peanut butter, but these are just off the hook tasty. The consistency of the puréed pumpkin seeds, butter and some powdered sugar is perfect and the dark chocolate set it off with the sea salt sprinkled on top.

Instead of using paper cupcake liners I found some silicon ones. Unreal, super easy and reusable! They really made this seamless, but if you only have paper they work just as good.

These are a perfect substitute for store bought and with Halloween coming up, a great treat to make and give away.

Dark Chocolate Pumpkin Seed Butter Cups. www.keviniscooking.com

Let’s get started! Place pumpkin seeds, butter or shortening, sea salt, pumpkin spice and powdered sugar in a small food processor. Blend until the pumpkin seeds become a smooth butter, scraping the bowl down occasionally.

Place the chocolate in a heat proof bowl and heat in the microwave in a minute, or until melted. Stir to makes sure there are no chocolate lumps and it’s smooth.

Dark Chocolate Pumpkin Seed Butter Cups. www.keviniscooking.com

Line a cupcake tray with silicon cupcake liners, but feel free to use paper cupcake liners. Spoon 2 teaspoons of the melted chocolate into the bottom of each cupcake cup. Gently tap the cupcake tray on the encounter to settle and get rid of any air bubbles. Place in the freezer for 5 minutes or until firm.

Scoop out a 1 tablespoon portion of the pumpkin seed mixture and with your hands form into a disk that is only slightly smaller in diameter than the cupcake paper. Place on top of the chocolate layer you have placed in the liner and repeat with the remaining pumpkin seeds mixture.

Dark Chocolate Pumpkin Seed Butter Cups. www.keviniscooking.com

Cover each pumpkin seed disk with 1 tablespoon of melted chocolate. Gently tap the cupcake tray on the encounter again to settle and get rid of any air bubbles. Top each buttercup with 3 pumpkin seeds and a sprinkle of sea salt flakes. Refrigerate until ready to serve.

Dark Chocolate Pumpkin Seed Butter Cups. www.keviniscooking.com

Just look at these beauties! Handmade, you know exactly what went into them and they are so easy. Made in 15 minutes, too!

Enjoy and Happy Halloween.

Dark Chocolate Pumpkin Seed Butter Cups. www.keviniscooking.com
Dark Chocolate Pumpkin Seed Buttercups. www.keviniscooking.com

Dark Chocolate Pumpkin Seed Butter Cups

5 from 2 votes
Dark Chocolate Pumpkin Seed Butter Cups – Pumpkin seeds instead of peanut butter? YES. Ground with some butter, powdered sugar and salt, in dark chocolate. Adapted from SoMunchLove.
Servings: 16 servings
Prep: 15 minutes
Total: 15 minutes

Ingredients 

  • 1 1/3 cup shelled pumpkin seeds
  • 4 tbsp butter
  • 1 tsp fine sea salt
  • 1/4 tsp pumpkin spice
  • 7 tbsp powdered sugar
  • 16 oz chopped dark chocolate
  • 1 tbsp sea salt flakes

Instructions 

  • Place pumpkin seeds, butter or shortening, sea salt, pumpkin spice and powdered sugar in a small food processor. Blend until the pumpkin seeds become a smooth butter, scraping the bowl down occasionally.
  • Place the chocolate in a heat proof bowl and heat in the microwave in a minute, or until melted. Stir to makes sure there are no chocolate lumps and it’s smooth.
  • Line a cupcake tray with silicon cupcake liners, but feel free to use paper cupcake liners. Spoon 2 teaspoons of the melted chocolate into the bottom of each cupcake cup. Gently tap the cupcake tray on the encounter to settle and get rid of any air bubbles. Place in the freezer for 5 minutes or until firm.
  • Scoop out a 1 tablespoon portion of the pumpkin seed mixture and with your hands form into a disk that is only slightly smaller in diameter than the cupcake paper. Place on top of the chocolate layer you have placed in the liner and repeat with the remaining pumpkin seeds mixture.
  • Cover each pumpkin seed disk with 1 tablespoon of melted chocolate. Gently tap the cupcake tray on the encounter again to settle and get rid of any air bubbles. Top each buttercup with 3 pumpkin seeds and a sprinkle of sea salt flakes. Refrigerate until ready to serve.

Nutrition

Calories: 38kcal | Carbohydrates: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 606mg | Sugar: 3g | Vitamin A: 85IU | Calcium: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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13 Comments

  1. 5 stars
    Wow, awesome! So glad that you enjoyed our interpretation of this recipe. You did a spectacular job!

    1. Thanks Danielle for the inspiration. I not only love the name of your site, but the creativity, too. I mean, SPICY TAMARIND CANDY APPLES? Off the hook! Have a great day. 🙂

      1. I’m definitely going to start following you. You have a good one, as well, and thanks for the kind words!

  2. 5 stars
    I love Reese’s Peanut Butter Cups too, but your version sounds just fabulous, Kevin! You should definitely patent this idea and then sell it! Well-well-well done!

    1. Aren’t Reese’s the best? LOVE them. Give these a try, they are so darn good. The dark chocolate, sea salt and the sweetened pumpkin seed is out of this world tasty. 🙂 Thanks Ben.

  3. Hey Kevin! These are gorgeous and sound so good! I love dark chocolate. I actually have candy making molds because I’ve made Christmas candy for years, but I also have some of the small silicon molds which I think would be better because they are so pliable. Yup, on my list! 🙂

    1. The dark chocolate works so well with these! The silicone molds are simply THE best. I was quite happy with how these turned out… and now I need to make another batch. To give away at Halloween of course! 🙂

  4. “I am a huge fan of Reese’s Peanut Butter Cups” -> best line ever
    BTW I love this healthified/original take on Reese’s PBC, I’m suer they taste delicious too!
    #WolfpackCreativity

  5. What a creative use of pumpkin seeds, Kevin! I always have more than I know what to do with, too… And I’m like you, I always go with a Reese’s cup when given the choice. These are like a grown-up Reese’s cup…perfect use of seasonal ingredients, too! #WolfpackPumpkinLove