Peanut Butter & Jam Cupcakes -No Bake Recipe

For the cupcakes:
2 1/2 cups milk chocolate
2 tbsp. unsalted butter
2 tbsp. heavy cream
1 cup smooth peanut butter
6 tbsp. strawberry jam

1. Place the chocolate, butter, and cream in a double boiler or in a medium bowl over a pan of simmering water, and stir until smooth. Remove from the heat and set aside. With damp hands, shape the peanut butter  into 6 small flat circles (a little less than 3 tablespoons each). Push the peanut butter into the bottom of 6 wells of a muffin tin lined with baking cups. Pour the melted chocolate over the peanut butter, and refrigerate for at least 2 hours. Top with 1 tablespoon of strawberry jam before serving.

Makes approximately 6 cupcakes

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