First, cut the chocolate into small and even pieces. The smaller the faster it will melt. 

In a microwave-safe bowl, melt ⅓ of the chocolate. Microwave it at 50% power for one minute. Stir and repeat. Microwave the chocolate for 30 seconds at a time, until looking almost melted. Give it a final stir until smooth. Chocolate burns easily, so it’s safer to melt it at low heat and stir after each 30-second interval.

Then, line a muffin pan with cupcake liners. Pour around one tablespoon of chocolate in each liner. Let it harden in the freezer for 10 minutes. 

Meanwhile, prepare the peanut butter mixture. Add the peanut butter, sugar and maple syrup to a bowl and stir well to combine. 

Remove the muffin pan from the freezer and place 1 tablespoon of peanut butter mixture in the center of each cup liner. 

Melt the rest of the chocolate and pour around 1 tablespoon over each cup, or enough to completely cover the peanut butter layer.

Refrigerate the cups until set, store in an airtight container, and enjoy!