Ingredients
- 14 ounces (1 3/4 cups) semi-sweet chocolate chips, divided
- 1 cup creamy peanut butter
- 6 tablespoons powdered sugar
- 4 tablespoons butter, softened
Instructions
- Line 12 muffin cups with cupcake liners. Set aside.
- In a small microwave-safe bowl, place half of the chocolate. Melt the chocolate by heating in 30-second increments and stirring in between. This should take 30 to 60 seconds total. The chocolate should be smooth.
- Scoop about ½ tablespoon of melted chocolate into each cupcake liner. This can be done by scooping the chocolate with one spoon and scraping it off with another.
- Shake the pan periodically back and forth to help spread the chocolate so that it covers the bottom of the liner.
- Freeze for 15 minutes.
- While the chocolate is freezing, prepare the peanut butter filling. Measure peanut butter, powdered sugar, and butter into a medium mixing bowl. Using a hand mixer, mix until creamy.
- Put 1 tablespoon of the peanut butter filling on top of the chocolate layer, making sure the filling does not touch the sides of the cupcake liner.
- Freeze for 5 minutes.
- In a microwave-safe bowl (use the one from step 2), melt the remaining chocolate in the same way as explained in step 2.
- Cover the peanut butter layer with the melted chocolate.
- Freeze for 10 to 15 minutes or refrigerate for 15 to 20 minutes until hardened.
