I’m an advocate for eating chocolate every day. It’s convenient for me that dark chocolate is now considered ‘healthy’, and while I’m not one to follow health trends, I do require a regular chocolate fix. The darker the better.

This recipe for homemade dark chocolate peanut butter cups is a cinch to make, way more delicious than what you’d buy in the candy aisle (though I’ve got mad love for those, too!), and the perfect thing to keep on hand for any time you find yourself in need of a little chocolate.

I’m calling it a recipe, but it’s really more of a method that you could vary and adjust in SO many different ways.

Start by melting your chocolate. While the chocolate is melting, place 24 mini muffin liners in your mini muffin tin. Once melted, put about 1 teaspoon chocolate in the bottom of each of the muffin liners. You can use a knife or spoon to push the chocolate up against the sides of the liners to create a full chocolate shell in the finished cup.

Your cups will taste exactly the same if you don’t do this, they will just have a stripe of peanut butter in the middle.

Place the muffin pan in the freezer to set for 10 minutes. Beat together the peanut butter, sugar, and butter. Pipe peanut butter mixture into muffin liners. Return to freezer for 10 minutes. Top peanut butter with the remaining melted chocolate.

Freeze for another 10 minutes. At this point, your peanut butter cups are ready to be eaten, or you can continue freezing them for at least another 8 hours if you prefer completely frozen peanut butter cups.

Based on an informal study I’ve been conducting my whole life, everyone prefers their peanut butter cups frozen. Everyone.