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Mini Chocolate Cups with Pumpkin Spice Whipped Cream

Mini Chocolate Cups with Pumpkin Spice Whipped Cream

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.

Chocolate chips, coconut oil, heavy cream, pumpkin puree, and spices.

Melt and whisk together the chocolate chips and coconut oil. Whisk together the heavy cream, vanilla extract, confectioner’s sugar, and spices.

Mini chocolate cups in a pan being filled with pumpkin spice whipped cream.

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.

Mini Chocolate Cups with Pumpkin Spice Whipped Cream laid out on a wooden board.

Place the cups back in the freezer until set, around 5 minutes. Enjoy!

A wooden serving board of Mini Chocolate Cups with Pumpkin Spice Whipped Cream.
Mini Chocolate Cups with Pumpkin Spice Whipped Cream

Mini Chocolate Cups with Pumpkin Spice Whipped Cream

Yield: 24
Prep Time: 20 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Sweet and delicious. Once you bite into the decadent, semi-sweet chocolate shell, you encounter a soft pumpkin spice whipped cream filling. It's hard to eat just one of this satisfying treat!


  • 1½ cup semi-sweet chocolate chips
  • 3 tbsp virgin coconut oil
  • ½ cup heavy cream
  • 2 tsp confectioner’s sugar
  • ½ tsp vanilla extract
  • ¼ cup pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg


  1. Line a mini cupcake pan with liners.
  2. In a small microwave-friendly bowl, combine coconut oil and chocolate chips and heat in the microwave on a high for 1-2 minutes, until coconut oil is melted and chocolate chips begin to melt. Use a whisk to combine the two ingredients together until the chocolate is silky smooth.
  3. Pour 1 tsp of melted chocolate into each muffin cup. Place in the freezer for 5 minutes or until the chocolate is hardened.
  4. Meanwhile, using an electric mixer with the whisk attachment, mix together the heavy cream, sugar, and vanilla extract until it begins to form soft peaks. Then add in the pumpkin puree and spices. Continue to mix until stiff peaks form.
  5. Add a small dollop (about 1.5-2 tsp) of pumpkin spice whipped cream onto the top of the chocolate layer and flatten it slightly.
  6. Top each cup with a layer of melted chocolate, covering the pumpkin spice whipped cream, about 1-2 tsp.
  7. Place back in the freezer for 5 minutes or until the chocolate is set. Serve immediately or whenever you feel like it.


  • You can also use the double-broiler method to melt your chocolate chips and coconut oil together.
  • If you leave it out too long in room temperature, the chocolate will melt. To store, place the remaining chocolate cups in a sealed container in the refrigerator.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 3mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g

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