Sunbutter Cups

This comes from the Enjoy Life® cookbook, except I did not use the Dark Choco Boom bars.  Instead I the regular Choco Boom bars.  I tried my hand at tempering the chocolate, so I did not add add sunbutter to the chocolate as their recipe book said.  As a result I was short on chocolate, I did not get 12 cups.  Next time I will use 2 1/2 Choco Boom bars.

Sunbutter filling:
3 T. smooth sunbutter
1 t. vanilla extract
2 t. corn syrup
1 T. powdered sugar

Combine all the ingredients until smooth.  Roll into marble sized balls, flattened a little.  Set aside.

Line a mini cupcake pan with paper liners.

2 1/2 bar Enjoy Life® Chocolate Choco Boom® bars, regular or dark
To Temper the Chocolate: Chop the chocolate into fine pieces.  Place 2/3 of the chocolate in the top pan of a double broiler.  (I do not have double broiler. I used a medium sized pan full of water with my all-metal fry spider balanced over the top the medium pan. I placed the small saucepan on top of the spider.  It was a balancing act, but it worked!)  Heat over hot, not boiling water, stirring constantly until chocolate reaches 110° - 115° F.  Place the top pan on a towel.  Cool to 95°-100° F.  Add the remaining chocolate to the top pan, stirring until melted.  The chocolate is now ready to be used for molding candies, coating, or dipping.

Drizzle tempered chocolate to cover the bottom and up the sides of each muffin cup.  Add the flattened sunbutter ball, top with chocolate to cover. Place in the refrigerator to set.