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Ingredients
20 ounces white chocolate, finely chopped
1 cup powdered sugar, sifted
1 tablespoon pumpkin puree
1 ½ teaspoon maple syrup
¾ teaspoon pumpkin spice mix
Directions
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Line a mini muffin or cupcake tin with liners.
Using a double boiler, add all of the white chocolate.
While the chocolate is melting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cream cheese, pumpkin, maple syrup and pumpkin spice. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.
Once the white chocolate is melted, remove from the heat. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle or piping bag for easier filling. I used a squeeze bottle. Add a small amount of chocolate into the bottom of each liner. Place the tray in the freezer for about 5 minutes to harden the white chocolate.
Remove from the freezer, and pipe a small dollop of filling into the middle of each liner. If you don't pipe it directly into the middle (leaving room on the sides, the cups will show pumpkin filling on the sides instead of white chocolate). Transfer back to the freezer for about 5 minutes.
Remove from the freezer and add the remaining white chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.
Store in the fridge for up to 1 week.
© Mimi Council, Dessert'D Organic Bake Shop 2024. All rights reserved.
