Begin by melting the dark chocolate chunks in the microwave. Place in a microwave safe bowl. Heat for 45 seconds, then give it a stir. Repeat until they are all melted and smooth.

Carefully pour about ½ tablespoon of the now-melted chocolate into each compartment of a silicone mini muffin tray (or any similar small-sized silicone mold). See the pictures for an example!

Chill the tray in the refrigerator for about 20 minutes, or until the chocolate sets and becomes firm.

While waiting, prepare the peanut butter filling. Combine the peanut butter, softened butter, vanilla extract, and maple syrup in a bowl. Mix until it is a creamy consistency.

Once the chocolate bases have hardened, spoon a teaspoon of your peanut butter mixture into the center of each compartment.

Drizzle the remaining melted chocolate over the peanut butter filling, ensuring it covers the filling and reaches the edges of the mold. If the chocolate has started to solidify, you might need to reheat it briefly in the microwave.

Return the tray to the refrigerator and allow the peanut butter cups to harden for another 30 minutes.

Once set, gently pop the peanut butter cups out of the molds.

Store your homemade treats in the refrigerator. They'll stay fresh and delicious for up to 10 days—though they might get eaten up long before then! Enjoy your delightful bite-sized creations!