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1
Using scissors, cut the paper cups to a 1 1/2-inch height.
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2
Line a baking sheet with wax paper and set a wire rack on top.
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3
Working with 1 paper cup at a time and using a spoon, fill the cup with tempered chocolate, hold the cup upside down, tap gently and let the excess chocolate drip back into the bowl.
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4
Scrape the rim of the cup against the rim of the bowl to make a neat edge and place the cup upside down on the rack.
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5
Repeat to make 11 more chocolate cups.
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6
Let the cups stand for at least 5 minutes to firm up.
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7
Using a sharp knife, scrape the cup rims to make clean, straight edges; this will also make the cups easier to unmold.
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8
Turn the cups right side up and refrigerate for 10 minutes.
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9
Carefully peel the paper off the chocolate cups.
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10
Set the cups right side up on a platter and store in a cool place.
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11
In a medium stainless-steel bowl set over a pan of barely simmering water, melt the chopped chocolate, stirring occasionally.
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12
Remove the bowl from the pan, wipe the bottom dry and stir the chocolate until smooth.
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13
Let cool to warm room temperature.
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14
Add the peanut butter and stir with a wooden spoon until thoroughly blended.
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15
Spoon the peanut butter and chocolate filling into a sturdy resealable plastic bag and press it to one side at the bottom of the bag.
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16
Snip off the tip of one corner.
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17
Pipe the peanut butter and chocolate filling into the chocolate cups until it almost reaches the rims.
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18
Tap the filled cups very lightly against the platter to release any air bubbles.
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19
Let the peanut butter cups stand in a cool, dry place for about 1 hour, or until set.
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20
The filling will be soft and creamy, but it will still hold its shape.
