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1
Add all the peanut butter filling ingredients together in a bowl. Stir them together until the ingredients are well combined. Chill in the fridge until ready to use.
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2
Line a muffin tin with the correct sized muffin liners (or risk having mutated looking peanut butter cups). Set aside.
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3
Using either your microwave or a double boiler, melt half, of EACH bag of chocolate together. Once the chocolate is completely melted, spoon about 1/2 - 1 tablespoon of chocolate into the liners, inside the muffin tin. Once each liner has chocolate, pick up the muffin tin and give it a gentle shake, side to side, to ensure the chocolate evenly coats the bottom of the liner. Make sure the bottom of the liner is completely covered in chocolate too, touching all sides. You should have left over chocolate in your bowl, which is what you want.
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4
Grab the peanut butter from the fridge. Pinch off about a tablespoon of peanut butter with your fingers, and make a flattened disc out of it. Then gently, place the peanut butter on top of the chocolate. Repeat until each muffin liner has peanut butter on top of the chocolate. If you have leftover peanut butter, either eat it, or check to see if any liner has less peanut butter than the others. If so, add the peanut butter to that particular tin.
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5
Once your peanut butter is in, spoon in the remaining chocolate, covering the peanut butter completely (you may have to melt more chocolate, it depends on how much chocolate you used for the bottom layer).
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6
Once all of the peanut butter is completely covered, give the muffin tin another shake, side to side, to even out the chocolate and make a smooth, level surface.
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7
Refrigerate the muffin tin for 30 minutes, or until the chocolate completely hardens. Once finished, take out a peanut butter cup, peel off the liner, and consume!
