12 oz. semi sweet chocolate chips
6 oz. milk chocolate chocolate chips
2 tbsp. butter
1 c. peanut butter
16 cupcake liners

Melt the chocolates and the butter over hot, not boiling, water, stirring the mixture until smooth. Melt peanut butter separately, using the same method.

Pour scant tablespoon of the chocolate mix into each of the cupcake liners; let cool. Pour a tablespoon of melted peanut butter over each chocolate layer; let cool again. Finally pour about 1 tablespoon of the chocolate mix on top. (Sometimes you have to rewarm the chocolate of peanut butter so they will pour easily). Cool thoroughly, at least 1 hour. Trim excess paper from tops of cupcake liners. Store finished cups in a cool place.