These little Gluten-Free No-Bake Chocolate and Peanut Butter Cupcakes fit the bill just perfectly. The cupcake liner is actually made from melted chocolate. they were so tasty, and a nice little bite size too. The finalists for the first Desserts week is being announced on Wednesday, I have my fingers, toes & eyes crossed that it will be ‘my’ round. After going through the 4 rounds, I just felt so much more passionate about the desserts and baking than I did about any of the cooking rounds. Baking is where my heart truly is. Here’s hoping!! 
Gluten-Free No-Bake Chocolate and Peanut Butter Cupcakes
Author: Jeanine Friesen
Recipe type: Dessert
Serves: 6
These little cupcakes will have your guests ohhh-ing and ahhh-ing when dessert is presented. They are small, cute, and totally edible. The cream cheese makes the peanut butter filling totally heavenly.
Ingredients
- 1 cup semi-sweet chocolate chips, melted
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/4 cup smooth peanut butter
- 1/2 cup heavy whipping cream, whipped (but not sweetened)
Instructions
- Using the back of a spoon, or a small pastry brush, coat the inside of 12 mini-muffin liners with the melted chocolate, being sure to coat the sides & the bottom. These will become your edible cupcake liner, so be sure it is thick enough that it will not break. Place chocolate coated muffin liners in a mini muffin tin, and place in the freezer for 20 minutes.
- With the remaining melted chocolate, we will make chocolate curls to decorate our cupcakes. Using an offset spatula, spread the chocolate in a thin layer on the back of a metal baking sheet. Draw lines where you want the curls to naturally break once the chocolate has cooled slightly. Set the chocolate aside, but keep an eye on it. Once it is no longer shiny, use the back of a metal spatula at about 45 degrees to the pan, scrape the chocolate off the back of the pan, creating curls. NOTE: A thick plastic spatula will not work.
- In a mixing bowl, or stand mixer, combine the softened cream cheese, sugar and peanut butter until smooth.
- Using a rubber spatula, stir half of the whipped cream into the cream cheese/peanut butter mixture. Now carefully fold in the second half of the whipped cream.
- Once the chocolate cupcake liners have set up in the freezer, remove one at a time, and carefully tear the paper liner away from the chocolate. Place chocolate cupcake liner back in the fridge or freezer until ready to use. Repeat until all 12 are complete.
- Using either 2 small spoons, or a pastry bag fitted with a large star tip, fill the chocolate cupcake liners with the cream cheese/peanut butter/whipped cream mixture. Mound the filling, making them look like little cupcakes. Top with a chocolate curl.
- Serve immediately, or keep refrigerated until ready to serve.
Sounds amazing! Would be great to figure out how to do these dairy free as well! YUM
These look sooo good, but my son is allergic to peanuts… you think subing sunbutter would work? They are pretty much the same consistency.
Good luck!!! I know that your family enjoyed your treats as you prepared your recipes for the contest.
Wow, these are darling and so yummy sounding, too!
oh my gosh these sound great! You SO deserve to win that contest!!! And I just realized I didn't have you on my blog list… how did that happen over the past 5 years! good grief! Fixed now!
These are heavenly. So light and moreish.
But can anyone suggest a substitute for the chocolate cases as in the summer the chocolate cases will melt so quickly!
wonderful so light a moreish.
Need to try these, this summer! And gotta try that curl technique!