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.

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. Will last a week stored in an airtight container.