Gluten-Free No-Bake Chocolate and Peanut Butter Cupcakes

Gluten-free Chocolate and Peanut Butter No-Bake Cupcakes - The Baking Beauties
These little sweets were my first entry for the Real Women of Philadelphia desserts week. I can think of so many fantastic desserts to making using cream cheese, but when you only have 1 hour total, you have to rethink things a little.


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
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.
  • 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)
  1. 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.
  2. 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.
  3. In a mixing bowl, or stand mixer, combine the softened cream cheese, sugar and peanut butter until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately, or keep refrigerated until ready to serve.

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14 Responses to Gluten-Free No-Bake Chocolate and Peanut Butter Cupcakes

  1. Anonymous May 13, 2011 at 1:30 pm #

    Sounds amazing! Would be great to figure out how to do these dairy free as well! YUM

  2. Yadira May 13, 2011 at 2:08 pm #

    These look sooo good, but my son is allergic to peanuts… you think subing sunbutter would work? They are pretty much the same consistency.

  3. Holtnotes May 13, 2011 at 3:39 pm #

    Good luck!!! I know that your family enjoyed your treats as you prepared your recipes for the contest.

  4. Michelle May 13, 2011 at 7:43 pm #

    Wow, these are darling and so yummy sounding, too!

  5. Carrie May 16, 2011 at 9:28 am #

    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!

  6. christine dobinson March 13, 2012 at 3:26 am #

    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!

  7. christine dobinson June 9, 2012 at 10:40 am #

    wonderful so light a moreish.

  8. Cindy @Hun... What's for Dinner? June 8, 2013 at 8:24 am #

    Need to try these, this summer! And gotta try that curl technique!

    • Jeanine Friesen July 20, 2013 at 2:33 pm #

      I hope you get a chance to try these, cindy! They really are fun to eat. 😉

  9. Katrina November 4, 2013 at 9:44 am #

    made these for Thanksgiving. Hubby – who doesn’t eat much for sweets or baking – LOVES them. So tasty. They take effort to make, but once you get used to the different steps, it’s pretty easy. Must be fool proof too. I’ve never done anything like this before, and only lost one chocolate cup in the process – let it get too warm and soft before I tried to peel the paper cup off.

    • Jeanine Friesen November 5, 2013 at 7:06 am #

      They are easy, aren’t they? Such a simple thing, yet they look so fancy. :) Glad to hear they were a hit!

  10. Katrina December 11, 2013 at 9:57 pm #

    I have a question for you. I made these for Thanksgiving and they turned out great. I made them again tonight, but I had a problem. The chocolate did not curl. I’m not sure what I did differently this time. Rather than curling, it flaked and crumbled. I put the thin chocolate shavings on the cups, but I wish I knew what I did wrong that the chocolate didn’t curl. Any ideas?

  11. Sandra December 2, 2014 at 9:29 am #

    Love, love your videos. I never would have tried making these but now that I have seen the video and how easy they are, they are officially on the Christmas dessert list. Thank you.


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