500g dark chocolate melts
200g peanut butter (use crunchy for texture)
50g Chelsea Dark Cane Sugar
200g Chelsea Icing Sugar
Vanilla paste, to taste
Extra chocolate for piping decoration

Melt dark chocolate over a double boiler and swirl into silicon mini cupcake cases to create a thin coating. Place upside down on a baking sheet and refrigerate until set.
Mix together all other ingredients and put into a piping bag with a large open nozzle.
Remove chocolate cases from the silicon and pipe in peanut butter mixture.

To make Chocolate Butterflies:
Fold a sheet of baking paper in half and open out again so that it creates a double curved shape. Pipe chocolate free hand in a butterfly shape, centring the middle of the butterfly on the fold, using the curve of the baking paper to create a 3D effect on the wings. Refrigerate to set. Once set place on top of the peanut butter cups.