Make the filling (either according to this recipe, or the variation listed above) in a muffin tin - I used a silicone one to make my life a thousand times easier.

Chill, and remove from the pan.

Over a double boiler, slowly melt baker's chocolate and stevia.

Once thoroughly melted, pour about 1 tsp of chocolate in each muffin cup.

Place frozen peanut butter disk over the chocolate in each muffin cup.

Pour remaining chocolate (about 2 tsp per peanut butter cup) over the top of the peanut butter disks.

Slowly move the pan in a circular motion to evenly spread the chocolate over the top of the peanut butter, and to have it run down the sides as much as possible.

Chill in the fridge for about a half hour, until totally set (I waited an hour, but you don't need to be that patient).

Pop out of the tray and enjoy!