Line 24 small muffin cups with mini cupcake liners. If you do not have a mini muffin tin you can just use a regular one.

Add the chocolate chips to a microwave safe bowl and microwave on 30 second intervals stirring each time 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 place in the freezer for 10-15 minutes. If there are any thin spots 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 chocolate cups. If the chocolate starts to get a little soft just place them in the fridge as you work.

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!