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1
In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally, until it is smooth.
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2
Remove from heat; stir to cool slightly.
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3
Working with 1 paper cup at a time, fill halfway with melted chocolate; invert the cup over bowl of chocolate, and swivel to evenly coat the sides.
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4
Gently but quickly reinvert the cup; immediately place on a baking sheet in the refrigerator or freezer.
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5
If necessary, use a small pastry brush to fill in any holes so no paper cup is visible.
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6
Let the chocolate harden before filling, at least 30 minutes and up to 2 days; cover with plastic wrap once it is set.
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7
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until it is smooth.
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8
Add the peanut butter and sugar; beat until combined.
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9
In a separate bowl, whip the cream to form stiff peaks; fold into the peanut butter mixture.
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10
Place in the refrigerator until it is slightly firm, about 5 minutes.
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11
Transfer to a pastry bag fitted with an Ateco #863 open-star tip, and pipe the mixture into the cups.
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12
Place the cups in a single layer in an airtight container or baking pan, and cover the container or wrap pan with plastic, being careful not to touch the tops of the cups.
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13
Chill in the refrigerator up to 4 hours.
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14
To serve, sprinkle a few chopped peanuts over the top of each cup.
