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1
Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
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2
Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out.
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3
Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place.
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4
Lightly spray the insides of the wrappers with a little non-stick cooking spray.
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5
Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated.
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6
Stick the chocolate cups in the freezer to harden while making the peanut butter filling.
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7
Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
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8
Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit.
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9
Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse don't overdo it, it's ok if there are streaks of cream in the filling.
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10
Spoon the peanut butter mousse into a pastry bag filled with a large plain tip.
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11
Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate.
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12
Freeze again for a few minutes just so the mousse sets up a bit.
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13
Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level.
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14
Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes.
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15
Invert the muffin pans on a cutting board to pop out the peanut butter cups.
