12 oz. dark chocolate chips or chopped dark chocolate
2 teaspoons olive oil
1/4 cup pumpkin puree
3 tablespoons peanut butter
2 tablespoons brown sugar
big pinch of cinnamon
2 teaspoons of coarse sea salt for the tops
16-18 mini muffin liners
In a small bowl, stir together the pumpkin, peanut butter, brown sugar, and cinnamon. Then prepare your mini muffin pan by adding the liners.
In a microwave safe bowl, melt half of the chocolate chips with the oil. I’ve found the best way to melt chocolate in the microwave is to melt for 30 seconds, stir, melt another 30 seconds, stir, and repeat this until things are creamy. You can also do this in a double boiler if you don’t want to use the microwave. Once the chocolate is melted, pour a tablespoon or so (it’s not necessary to measure, I’m just giving you an idea of how much to pour) in to each cupcake liner. Give the pan a little shake so that the chocolate evenly distributes, then add a heaping teaspoon or so (again, no need to measure the exact amount here) of the pumpkin mixture. Then top with a little more chocolate so the pumpkin mixture is fully covered. And last sprinkle on the sea salt.
Credits // Author: Emma Chapman.Photography: Amber Ulmer and Emma Chapman. Photos edited with the