Chocolate Munchkin Pumpkins
Transform your dessert table into a whimsical autumn wonderland with these irresistible Chocolate Munchkin Pumpkins! This no-bake treat combines crumbled chocolate cake and creamy frosting to form decadent bite-sized "pumpkins," dipped in vibrant orange candy melts for a festive touch. With a crunchy pretzel stem and delicate green icing vines, these treats are as charming as they are delicious. Perfect for Halloween parties, Thanksgiving gatherings, or fall-themed desserts, this easy recipe takes just 30 minutes to prepare and yields 10 delightful servings. Whether you're entertaining guests or indulging in a fall-inspired snack, these pumpkin-shaped chocolate truffles are sure to impress both kids and adults alike.
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Recipe Information
Ingredients
- 300 g Chocolate cake (baked and cooled)
- 120 g Cream cheese
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 300 g Orange candy melts
- 2 tbsp Vegetable oil
- 10 pieces Pretzel sticks
- 20 g Green icing
Instructions
Crumble the baked and cooled chocolate cake into fine crumbs in a large bowl.
In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Add the cream cheese mixture to the chocolate cake crumbs and mix well until the mixture holds together like dough. If needed, chill for 10-15 minutes to firm up.
Roll the mixture into small, evenly-sized balls (around 2 tablespoons each) and slightly flatten the tops to mimic a pumpkin shape. Place them on a parchment-lined tray and chill in the refrigerator for 20 minutes.
While the balls are chilling, melt the orange candy melts with the vegetable oil in a microwave-safe bowl. Heat in 15-second intervals, stirring well after each, until smooth and fully melted.
Remove the cake balls from the refrigerator and use a fork or skewer to dip each ball into the melted candy coating. Ensure the balls are fully covered, then gently tap off the excess coating before placing them back onto the parchment-lined tray.
Break pretzel sticks into small pieces (about 1 inch each) and insert one into the top of each coated ball to serve as the pumpkin stem.
Allow the candy coating to set fully, then use green icing to pipe small leaves or vines around the pretzel stems for decoration.
Let the finished Chocolate Munchkin Pumpkins set at room temperature or in the refrigerator for 10-15 minutes before serving.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 424.8 g | 154% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 310.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
