In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove and stir well, put back in the microwave for 20 seconds, remove, stir well until smooth. If needed, re-heat in 10 second intervals until smooth.
AVOID over heating the chocolate, as it will burn and seize.
Use Silicone Cupcake molds OR Line a muffin tin with foil cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Freeze for 15 minutes to harden the chocolate. Meanwhile, prepare the PB centers
In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, spoon a TBS of PB Filling on to the chocolate layer, spread evenly. Return the pan to the freezer and allow to harden for about 15 minutes.
Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.