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Line 24 small muffing cups with small paper bake cups. Remove wrappers from chocoaltes. Place 48 chocoaltes in microwave bowl. Microwave at medium (50%) 1 minute; stir. Microwave an additional 10 seconds at a time at medium, stirring after each heating, just until chocoalte is melted when stirred. Using a small brush, coat inside of paper cups iwth melted chocoalte. Refrigerate 20 minutes, reapply melted chocoalte to any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. Beat peanut butter, powdered sugar and butter with electric mixer on medium speed until smooth. Spoon into chocoalte cups. Before serving, top each cup with a chocolate piece. Cover, store in refrigerator.
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