Peanut Butter Cups

This was my first attempt at peanut butter cups, and I think it was, overall, a successful experience. I used dark chocolate instead of milk, since that is what I prefer. And the filling is definitely much more goopy than the peanut butter cup filling that we're all used to. Despite the differences, they were mighty tasty. And were definitely better the longer they sat in the fridge. I will be trying another recipe when I make them again closer to Christmas, but I'm glad to know that I have this one if the other one falls flat.

Peanut Butter Cups
A variation on this recipe by Rachael Ray

8 ounces dark chocolate, chopped
4 tablespoons unsalted butter, at room temperature
3/4 cup natural peanut butter
1/2 cup honey

Place baking liners in a mini muffin tin. In a double boiler, melt the chocolate. Reserve the pot of hot water to keep the chocolate liquid, as necessary.

Place about 2 teaspoons of the melted chocolate in a baking cup, swirling to coat about halfway up the side of the cup. Repeat with the remaining cups. Refrigerate until set.

Using an electric mixer, beat the butter until fluffy, about 2 minutes. Beat in the peanut butter and honey. Transfer the mixture to a resealable plastic bag and snip off one corner.

Fill the chocolate cups about three-quarters full with the peanut butter mixture, smoothing the surface. Refrigerate for 15 minutes.

Top each peanut butter cup with melted chocolate to enclose, smoothing the surface. Refrigerate until hardened. To serve, remove the candies from the baking liners.