Break up one of the chocolate bars into squares and place in a measuring cup or microwave safe bowl. Microwave on high for 1 minute then stir until chocolate is melted and creamy.

Place about 1-2 tsps of melted chocolate in the bottom of 18 of the mini muffin tin holes (you should use all the melted chocolate here). Place the muffin mold in the freezer until chocolate hardens, about 15 minutes.

Meanwhile, whisk together peanut butter, powdered sugar, maple syrup[, and salt until well combined.

Remove muffin mold from the freezer then top the hardened chocolate with the peanut butter mixture. About 2 tsps per cup should work making sure to spread the peanut butter mixture out evenly over the chocolate. Place the mold back in the freezer to harden for about 15 minutes.

Meanwhile, melt the remaining chocolate bar the same as the first one in step 1. Remove the mold from the freezer then top the hardened pb mixture with the melted chocolate, 1-2 tsps per cup. Place muffin mold back in the freezer to allow the cups to chill completely, about 1 hour.

When totally hardened, pop the mini dark chocolate peanut butter cups out of the mold and store in a container in the fridge.