Prep and measure all ingredients out for ease of use.

Line a cupcake tray with parchment paper liners. Alternatively, you can use silicone cupcake molds.

Add the butter, powdered stevia/erythritol blend (you can powder it using a small blender or coffee grinder), peanut butter, and vanilla extract to a pan.

Heat the mixture over medium-low heat, stirring occasionally, until the mixture is smooth and has no lumps.

Evenly distribute the peanut butter mixture between the cupcake tray liners. Place in the fridge for 5-10 minutes to slightly firm up.

In a microwave-safe container, melt the chocolate in the microwave in 30-second intervals until smooth and glossy.

Evenly distribute a thin chocolate layer to the top of each peanut butter layer.

Place the cupcake tray into the refrigerator for 30 minutes or until set completely. These will last several weeks stored in an airtight container in the fridge.