ine two mini muffin tins with paper liners.

Whisk ½ cup peanut butter with the butter and powdered sugar with the paddle attachment of an electric mixer. Set aside once combined.

Melt the two chocolates with the remaining peanut butter in a microwave, stirring every 20 seconds.

Spoon 1 teaspoon of melted chocolate into the bottom of each cup. Gently tap the pan to smooth out. Place in the refrigerator while we move on to the next step.

Roll the peanut butter mixture into ½ teaspoon sized balls. Pull the pans from the refrigerator and drop one ball into the middle of each cup. Top with 2 teaspoons of chocolate and gently tap the pans to smooth out.

Refrigerate until set.