Vickys Pumpkin Cups

1. 1

   Line a 12 hole muffin tin with paper liners

2. 2

   Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the liners

3. 3

   Freeze for 15 minutes

4. 4

   Meanwhile mix the pumpkin filling ingredients together

5. 5

   Put a tablespoon of filling over each frozen chocolate layer, smooth down and return to the freezer for another 20 minutes

6. 6

   Spoon the rest of the chocolate layer on top and freeze for an hour to set completely

7. 7

   Store in the fridge after freezing

* Per serving · 4 servings · Values may vary.

No additional tips available.