Steps for making chocolate peanut butter cups 

1. Cut 400 grams of chocolate, I’ve used big baskets baking chocolate
2. Cut them into a uniform size, Keep 1.5 cups separately
3. Add half a cup of chunky peanut butter in another bowl
4. Add  4 tablespoons of maple syrup to this, mix these ingredients 
5. Yes I’m wearing a Harry Potter T-shirt 
6. Do not add any salt, most peanut butters here have salt mixed already
7. Add 1/4 teaspoons Ossoro’s French Vanilla Essence and stir
8. Add 2 tablespoons of butter to the bowl of chocolate
9. You need to melt it in an microwave, with 30 second intervals
10. Do not keep it for longer than 30 seconds, take it out and stir it, transfer it back inside a microwave oven
11. I had to do it thrice
12. It needs to come to this creamy consistency
13. This recipe actually yields 8 full sized cups. I tried preparing 12, this quantity wasn’t enough. 
14. Apply 1 tablespoon of melted chocolate into the cupcake mould, spread it to the edges, this helps in encasing the peanut butter
15. I used an offset spatula to spread it to the edges,
16. Keep the tray in a freezer for 20 minutes to set
17. Add 1 to 1.5 tablespoon of the peanut butter mixture into each cup
18. Melt the remainder 1/2 cup of chocolate with a tablespoon of butter, again with 30 second intervals, stir it
19. Add 1 to 1.5 tablespoons of the melted chocolate, over the peanut butter using a knife or an offset spatula
20. I have levelled the chocolate using the offset spatula
21. Keep the dish overnight in the freezer to set hard
22. Take them out of the freezer when you are ready to serve, remove the cupcake moulds slowly
23. Enjoy it as an evening snack, goes really well with a cup of cocoa or coffee