Spicy Peanut Butter Pumpkin Cups



  • 100 grams dark chocolate, chopped
  • 1 tbsp Mamba’s Crunchy Spicy Peanut Butter
  • 1 tbsp pumpkin puree
  • ½ tsp maple syrup, to taste



  1. Line one mini muffin tray with mini cupcake liners, set aside.
  2. Add 1 inch of water to a medium saucepan and bring to a simmer. Place a heat-safe bowl on top of the saucepan, making sure the water is not touching the base of the bowl. Add chocolate to the bowl and melt, stirring occasionally.
  3. In the meantime, add peanut butter, pumpkin puree and maple syrup to a small bowl and stir to combine, adjusting the sweetness if desired.
  4. When the chocolate is melted and perfectly smooth, add ½ teaspoon of melted chocolate to the prepared cupcake liners. Transfer to the freezer for 3 minutes to set.
  5. Top the hardened chocolate with ½ tsp of the peanut butter pumpkin filling and finally top with 1 teaspoon of melted chocolate. Repeat for all the cups. Refrigerate until set.
  6. Store in an airtight container in the fridge.