1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips
1 1/2 cups powdered sugar
4-6 Tablespoons melted butter
Mini Cupcake Papers
Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.
Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray.
Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to "coax" the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.
Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.
Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups...SO fast and easy that way!
When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely.