Mini Peanut Butter Chocolate Kisses - chocolate chips

Method

• Line a 24-count mini muffin tin with mini cupcake liners.
• Add the chocolate chips to a microwave safe bowl and microwave it for 30 second intervals stirring after each increment and continuing until fully melted. Using the back of a small spoon, coat the inside of cupcake liners with melted chocolate. I like to coat them really well and put a little extra in the bottom, but this is up to you. Refrigerate until firm, about 20 minutes. Or you can place the pan in the freezer for 10-15 minutes.
• Then remove it from the fridge/freezer. If there are any thin spots that need more chocolate coating, you can add more chocolate then refrigerate again until firm.
• While the chocolate is hardening beat the butter and peanut butter in a small bowl or the bowl of a stand mixer until smooth. Beat in the powdered sugar and vanilla, beat until smooth. Once the chocolate is hard spoon the peanut butter filling into the chocolate cups. If the chocolate starts to get a little soft just place them in the fridge for a few minutes and then continue.
• Once you have filled all the cups, gently peel the cupcake liners from the chocolate cups. Unwrap the chocolate hearts or Kisses and place one on top of each peanut butter cup.
• These taste best cold right out of the fridge!