Melt half the chocolate either in a double boiler or in the microwave. Divide the chocolate among the muffin tray. Stir the filling ingredients together until a thick consistency forms. Roll into small balls. Flatten slightly and place on top of the bottom chocolate layer. Melt the rest of the chocolate and top each cup with chocolate working to coat the peanut butter filling. Freeze for 15 minutes or place in the refrigerator until hardened.