I love (almost) anything in a chocolate cup such as peanut butter (my favourite and such a classic) as well as any type of berry filling you can put in it. Since it is the season for the pumpkin, why not put in some pumpkin puree and warm spices in whipped cream form?! These little, tasty morsels only took 30 minutes to make from start to finish and produced 24 cute mini chocolate cups!
Now onto the recipe.
Melt and whisk together the chocolate chips and coconut oil. Whisk together the heavy cream, vanilla extract, confectioner's sugar, and spices.
In a lined mini cupcake pan, pour chocolate on the bottom of each liner, place in the freezer until set, and then add a dollop of pumpkin spice whipping cream. Finish with another layer of melted chocolate on top.
Place the cups back in the freezer until set, around 5 minutes. Enjoy!